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Blog May 03
By admin 0 Comments


  • 2 large raw mangoes
  • 2 tablespoons mustard seeds
  • 2 tablespoons fenugreek seeds
  • 1 tablespoon fennel seeds
  • 1 teaspoon turmeric powder
  • 1 tablespoon red chili powder (adjust to taste)
  • 1 tablespoon salt (adjust to taste)
  • 1 pinch of asafoetida (hing)
  • 4 tablespoons mustard oil (or any vegetable oil)
  • Clean, dry glass jar with a tight lid


  1. Prepare the Mangoes:
    • Wash the mangoes thoroughly and dry them completely.
    • Cut the mangoes into small, bite-sized pieces. Discard the seeds.
  2. Dry Roast and Grind Spices:
    • Dry roast mustard seeds, fenugreek seeds, and fennel seeds separately until they release their aroma. Let them cool down.
    • Grind the roasted spices into a fine powder using a spice grinder or mortar and pestle.
  3. Mix Spices:
    • In a bowl, mix together the ground spices, turmeric powder, red chili powder, salt, and a pinch of asafoetida.
  4. Coat Mango Pieces:
    • Take the mango pieces in a mixing bowl and coat them well with the spice mixture. Ensure all pieces are evenly coated.
  5. Store in a Jar:
    • Heat the mustard oil in a pan until it starts smoking. Turn off the heat and let it cool slightly.
    • Pour the cooled oil over the mango and spice mixture. Mix well.
    • Transfer the pickle into a clean, dry glass jar. Press down the mango pieces to remove any air gaps.
    • Ensure the pickle is submerged in oil. Add more oil if needed to cover the mango pieces completely.
  6. Fermentation:
    • Close the jar tightly with a lid.
    • Keep the jar in a warm and dry place for about 2-3 days to allow fermentation. Shake the jar gently once a day to distribute the spices evenly.
  7. Enjoy:
    • After 2-3 days, your mango pickle will be ready to eat! It can be stored at room temperature for several weeks. Refrigerate once opened.
  8. Serve:
    • Serve your mango pickle as a condiment with rice, bread, or any Indian meal.

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