Prep 10 m
Cook 5m


    250 gms raw mango, cut into 1/2 inch cubes

    4 to 5 tbsp cold pressed mustard oil

    1 tsp salt

    1/2 tsp turmeric powder

    1 pinch of asafoetida powder

    1/2 tbsp mildly roasted fenugreek seeds

    1/2 tbsp mildly roasted fennel seeds

    1 tbsp brown rice vinegar

    1 tsp Kashmiri red chilli powder (optional)

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Ingredient Substitution Guide


Roast the fenugreek and fennel, grind it in a mortal and pestle, set aside.

Wash the raw mango well, cut into small cubes, rinse and dry. Set aside.

Rub the salt and turmeric into the mango pieces well. Check for seasoning and add more salt if you think it is not briny enough. Keep aside. If you are using chilli powder, then add it now.

Heat the mustard oil until it starts to smoke gently. Once the flame is turned off, add the pinch of asafoetida. Set aside to cool.

Combine the salted mango with the ground spices, vinegar and cooled mustard oil infused with asafoetida.

In a fresh clean jar with an airtight lid, fill in the mango pickle mix. Close it and leave out in the sun for 4 to 5 days, while stirring the mix at least once daily. It should be ready to consume after that. Serve with rice, flatbread or as a side for any dish.

Please refrigerate after the first week. It should stay for about a month at the most. In my case, it finishes in a week's time.

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