Mango pickle (mango pickle)


  • 1 large green mango
  • ½ cup of mustard oil (or olive oil if you can’t find it)
  • Salt to taste
  • 1 tbsp. of turmeric
  • ½ cuch. of black cumin seeds
  • ½ cuch. of fenugreek seeds
  • ½ cuch. of fennel seeds
  • ¼ cuch. of black pepper grain
  • ¼ cuch. of cumin seeds
  • 1 pinch of asafétida
  • ½ cuch. hot pepper
  • 1 tbsp. of whole sugar


Peel the mango and cut it into cubes. place on the oven tray and sprinkle with turmeric and salt. Bake at 90º for approximately 1 hour.

Toast the grain spices for a couple of minutes in the pan. let them cool and then crush them in a mortar (no need to powder them).

In a saucepan, put the oil and all the spices, the toast and the rest, as well as the sugar. add the mango and mix well. mix well and cook for a few minutes.

Let cool and store in a jar.

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