How to make Spicy Mango Pickle in 5 Days

Pickles can be made in large quantity and stored in airtight jars. They can remain good at least for one year. Most of the pickles are spicy but few varieties are sweet also. Many times vinegar is added for preservation. However, this recipe can be prepared and preserved without adding vinegar. Spicy Mango Pickle enhances the taste of the food that is served with them.

How to prepare spicy mango pickle?


  • 1 kg. fresh unripe mango
  • 150 gram red chilli powder
  • 100 gm. of Mustard seeds dal
  • 50 gm. turmeric
  • 150 gm salt
  • 4 teaspoon mustard seeds
  • 4 teaspoon asafetida powder
  • 2 teaspoon fenugreek seeds
  • One-fourth sesame oil.

Method of Preparation 

Wash the unripe mangoes and make them dry. Cut them in small pieces removing seeds. Heat the oil in a pan on low fire. Fry fenugreek seeds and asafetida. Remove it and powder the same. In remaining oil, add mustard seeds and let them pop up. Add the half the quantity of turmeric powder. Turn off the gas. Let the oil cool. Add salt, remaining turmeric powder, red chilli powder, mustard seed dal, powder of fenugreek and asafetida. Mix the cool oil. Stir well and keep it in airtight jar.

Benefits of Spicy Mango Pickle

It increases Pitta, reduces Vata and Kaph


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