Spicy mango pickle

Yield: 1 servings

Measure Ingredient
3 mediums Raw firm mangoes-chopped in chunks
1 tablespoon Crushed mustard seeds
½ tablespoon Crushed fenugreek seeds; (methi)
¼ tablespoon Aniseed; (sauf)
½ cup Red chilli powder
½ cup Salt
¼ cup Turmeric powder
1 cup Oil; (any refined oil)
\N \N Glass; china or earthen
\N \N ; pickle jar

Place chunks in jar. Sprinkle rock salt & ½ the turmeric.

Shake the jar so the pieces are evenly coated. Keep aside shake jar in a pendulum motion every 10-12 hours, for 2 days.

On the third day empty the contents into a non-iron colander and allow the water to drain for 15-20 minutes.

Spread out on an old kitchen towel for 1½ to 2 hours. Do not use white cloth, since turmeric will stain the fabric or use disposable.

In a large plastic or glass bowl, mix all the dry ingredients left.

Add the mangoes add half the oil mix very well with clean dry hands or a spatula.

Transfer to a clean jar and press down lightly.

Pour remaining oil on top. Allow to marinate for 10 days before using.

Take out in small quantities for use in a small glass jar.

The main jar should always have a layer of oil floating on top.


Press down the pieces and masala firmly. This pickle will not go bad for over a year even at room temperature.

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Converted by MM_Buster v2.0l.

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