Home Fruits and VegetablesMango Spicy Mango Pickle

Spicy Mango Pickle

Published under: MangoOnamPickles

3 medium raw firm mangoes-chopped in chunks
1 tbsp crushed mustard seeds
1/2 tbsp crushed fenugreek seeds (methi)
1/4 tbsp aniseed(saunf)
1/2 cup red chilli powder
1/2 cup salt
1/5 cup turmeric powder
1 cup oil (any refined oil) glass
china or earthen pickle jar

Place chunks in jar. Sprinkle rock salt & 1/2 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 1 1/2 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.


dorothy March 24, 2012 - 12:26 am

My query is – as in all pickle recipes. Don’t you have to heat the oil first before adding to the incredients?

Praveen Kumar March 24, 2012 - 12:43 am

For some pickle varieties, the oil need not be heated. It is added more as a preservative/taste. Again, this differs from region to region as well. For the same Mango pickle in one part the oil will be heated while in an another part of the country it will not be.


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