Ready to eat Mango Pickle Recipe

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The mango season is coming to an end slowly.Green mangoes are so versatile that you can use them in pickles, preserves, juice concentrates, curries and much more.This easy to go pickle is so quick, so elaborate procedures just make it and have it for lunch :) done!

Prep time:
Cook time:
Servings: 1 bowl


Cost per recipe $0.95 view details
  • Green mango 1 chopped finely
  • Salt 1 tsp + some more (as per your taste)
  • For the seasoning
  • Gingelly oil/sesame seed oil 1-2 tablespoons
  • Mustard seeds 1 tsp
  • Curry leaves 2 sprigs
  • Asoefetida 1/4 tsp
  • Chilli powder 2 tsp
  • Turmeric powder 1/2 tsp


  1. Heat oil in a kadhai, keep it on a low flame the gingelly oil heats up really soon and then gives a burnt taste/smell which we don't want.
  2. Add the mustard seeds, curry leaves and asoefetida.Now turn off the heat else the asoefetida wil burn real quick.
  3. Add the turmeric and chilli powder and be careful not to burn the spices.Add about a teaspoon of water to prevent the burning.
  4. Once the spices are heated well and raw smells go away, add the salted mangoes and give it a nice swirl.
  5. Preserve well in a clean dry glass jar.
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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 162g
Calories 213  
Calories from Fat 126 59%
Total Fat 13.99g 17%
Saturated Fat 2.03g 8%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 2328mg 97%
Potassium 223mg 6%
Total Carbs 24.28g 6%
Dietary Fiber 2.6g 9%
Sugars 21.14g 14%
Protein 0.73g 1%


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