Indian Hot Mango Pickle Recipe

Indian Hot Mango Pickle picture


Preparation Time30 MinCooking Time20 Min
Ready In50 MinDifficulty LevelMedium
Health IndexAverageCuisine
VegetarianMain Ingredient


 Mangoes5 Large, #ref! (Unpeeled)
 Salt2 Tablespoon
 Corn oil4 Tablespoon
 Onion seeds1⁄2 Teaspoon
 Mustard seeds1⁄2 Teaspoon
 Fenugreek seeds1⁄4 Teaspoon
 Crushed coriander seeds1⁄4 Teaspoon
 White cumin seeds1⁄4 Teaspoon
 Fennel seeds1⁄4 Teaspoon
 Crushed dried red chilies1⁄4 Teaspoon
 Fresh ginger root1 Inch, grated
 Curry leaves2
 Chili powder1 Teaspoon
 Turmeric1⁄4 Teaspoon
 Ground coriander1 1⁄2 Teaspoon
 Salt1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 2564 Calories from Fat 635

% Daily Value*

Total Fat 72 g111.5%

Saturated Fat 7.2 g35.9%

Trans Fat 0.2 g

Cholesterol 1.3 mg

Sodium 13690.7 mg570.4%

Total Carbohydrates 523 g174.3%

Dietary Fiber 61.4 g245.6%

Sugars 445.1 g

Protein 19 g37.6%

Vitamin A 490.1% Vitamin C 1396.6%

Calcium 43% Iron 46.8%

*Based on a 2000 Calorie diet


Wash the mangoes and cut into 2.5 cm (1 inch) pieces, discarding the seeds.
Rub the salt on the pieces and leave overnight.
Squeeze out all the liquid from the pieces, then leave to dry for a minimum of 6 hours.
Heat the oil and fry all the whole spices for about 1 minute.
Remove from the heat and add the chilli powder, turmeric, ground coriander and salt.
Blend everything together, then add the mango pieces.
Return to the heat and stir-fry for about 2 minutes.
Set aside to cool, then store in airtight containers.