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Mango Pickle

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Adjust Servings:
6 mangoes cubed
6 tbsp mustard powder
1 1/2 tsp fenugreek seeds
9 tbsp red chili powder
4 tsp salt
18 garlic cloves
10 tbsp Sesame oil

Nutritional information

62.35 g
17.91 g
150.03 g
12410 mg
0 mg

Mango Pickle

  • Veg
  • 1 hr
  • Serves 30
  • Easy



If you ever visit south Indian homes or restaurants, whether it is a 5-star or a no star place, you will find pickles as one of the main side dishes laid out for you along with your lunch, dinner, or supper. Pickles make the regular dishes tastier. They can be easily made from fruits, vegetable, and even non-vegetarian food. South India is also known as a birthplace of pickles. One of the worldwide famous pickles is mango pickle. Mango pickle is prepared using raw mangoes. It is again very easy to prepare and can last more than a year. They are a perfect side dish for dal rice and dosa.

Health benefits

Mango is known for its low-calorie and high fiber, and it is a great source of antioxidants, vitamins A and C, folate, B6, iron and a little calcium, zinc and vitamin E. With balanced diet mango, can help to keep your heart healthy. Dried mangoes also have good fiber levels, at 12g per serving, if taken in smaller portions and opting for fresh mango where possible.

Eating pickles, in general, can benefit your health and provide energy, protein, carbohydrates, fibers, and essential vitamins. Pickles naturally work as antioxidants, probiotics which are the gut-friendly antibiotics and also helps in digestion.

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How to make Mango Pickle

  • Choose a fresh raw mango, wash and dry them. Wipe it with a cloth thoroughly.
  • Make sure all the utensils in preparation are dry.
  • In a pan, dry roast the fenugreek seeds, transfer into a plate and let them cool down.
  • In the same pan, just warm the oil and set it aside to cool.
  • Chop mangoes into cubes.
  • In a large dry bowl add chopped mango pieces, red chili powder (add as required), mustard powder, salt (as required) and garlic. Mix well.
  • Pour oil and mix well. Set it aside for 48hours.
  • Stir the pickle well and taste it. Add salt if needed
  • Store the pickle in a dry glass jar.


  • Mangos have been grown in India for about 5,000 years and were originally small, fibrous fruits like plums. There are now over 500 species grown there.
  • Mango trees are long-lived, with some trees over 300 years old still producing fruit.
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