Indian Cuisine
Ginger-Garlic Mango Pickle
Paratha and Puri
Non-Veg Curries
Dal and Soups
Biryani and Pullao
Dry dishes and Kababs
Chaat and Snacks
Chutney and Raita


12 large raw sour mangoes

250 gms red chilli powder

250 gms mustard seeds

100 gms ginger paste

100 gms garlic paste

25 gms cumin seeds

25 gms fenugreek seeds

1 tsp asafetida

1 tbsp turmeric powder

200 gms salt

1 kg sesame seed oil


Cut the mangoes into half remove the seeds,and cut further into small pieces.

Mix with the salt and turmeric.Keep aside.

Roast the fenugreek seeds and cumin seeds and powder them.

Add the ginger paste,garlic paste,fenugreek powder,cumin powder and chilli powder to the mango pieces and mix thoroughly.

Heat the oil to just below smoking point.Remove half of the oil to another container and cool.

Coarsely powder the mustard seeds.

To the hot oil add mustard powder and asafetida. Cool and mix with the mango pieces.Fill into a large glass jar.

Pour the remaining oil so that the oil is about 1-2 inches above the pickle level.

Close the lid tightly. Allow to mature for 1 week before using.

Store in a cool dry place. This pickle can be stored for 3 to 6 months.

                                                Vandana Dubey's Recipe Site.