Saturday, 11 August 2012



  • Raw mango (used for pickles)-2.5 kgs - 10 cups
  • Saunf (fennel seeds)-50 grams - 1/5 cup
  • Methre (fenugreek seeds)-50 grams - 1/5 cup
  • Salt-200 grams - 4/5 cup
  • Red chilli powder-1 teaspoon
  • Turmeric powder-1 teaspoon
  • Mustard oil-250 grams -1 cup
*Do not use the readymade pickle masala available in the markets as it contains onion seeds (kalonji). Same is the case with the readymade pickles.

My 1 cup measures 250 grams.

  • Cut the raw mangoes into small pieces for the pickle.
  • Allow them to dry under the fan for around 2 hours.

  • Roast the fennel seeds (saunf) for 2-3 minutes.

  • Allow them to cool & then grind them slightly.
  • Make sure that you don't grind them too much to a powder.
  • It shoud be half ground.

  • Roast methre (fenugreek seeds) for 2-3 minutes.

  • Allow them to cool & then grind them slightly.
  • It should be half ground.

  • Next, mix all the spices together i.e. saunf, methre, salt, red chilli powder & turmeric powder.

  • Add half of the oil i.e. around 125 grams oil to this mixture of spices.

  • Rub the mango pieces slowly with the oil & spices.

  • After mixing them really well, transfer the mangoes with the masala to a glass container.


  • Now, cover the container with a cloth so that light cannot enter the container as it can harm the pickle.
  • After 24 hours, add the rest of the mustard oil i.e. 125 grams to the pickle & mix really well.
  • Mix the pickle really well every day.
  • Make sure you don's bring it in contact with even a single drop of water, it will harm the pickle.
  • Keep it well covered.
  • After 2-3 days add a little more mustard oil if required.
  • Also check the quantity of salt, & you can adjust it according to your taste.
  • Mango pickle would be ready to eat after 10-15 days.

No comments:


Related Posts Plugin for WordPress, Blogger...