2 kgs or 6 to 8 medium sized raw green mangoes

6 or 7 tablespoons chillie powder (use the less spicy variety)

2 teaspoons fenugreek seeds   

3 teaspoons mustard seeds

½ cup salt

1 cup Sesame oil or refined oil


Wash and dry the mangoes well. Cut them into medium size pieces. Throw away the seeds.

Mix the mango pieces with the salt and transfer to a stone or glass jar to soak for 4 or 5 days.

The Mango pieces would change colour and become a little soft.

When ready to use, transfer to a large bowl.

Dry roast the Fenugreek seeds and mustard seeds in a pan till warm

When cool, powder roughly in a blender.

Mix the chillie powder and fenugreek powder together with the soaked mangoes. Mix well

Heat the oil in a pan and let it cool completely.

When cold, pour over the pickle and mix it well

Wait for a couple of days for the flavours to soak in before using the pickle


  1. How ripe should the mangoes be? I suppose they are peeled? Sorry for the silly questions but I'd like to make this an need a bit more information.

  2. You should use raw green unripe unpeeled mangoes. Sorry for the confusion.I have edited the post and added the photographs. I have added a video of this on Youtube. You could watch the entire process of making it. Please subscribe to my Youtube Channel


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