1. Mangoes (approximately10).
  2. Salt.
  3. Garlic 3 whole.
  4. Masala 4 tbsp
  5. Mustard Oil 2 to 3 cups
  6. Sugar 1 cup
  7. Water 1 1/2 cup
  8. Chillies
  9. Jeera 2tbsp
  10. Methi Powder 2 tsp


  1. Wash the mangoes and use a sharp knife to cut it into long pieces. Take out the seed.
  2. Add some salt and mix well.
  3. Spread it on a tray and leave it in hot sun for 1 or 2 days. Remember to take it inside the house when there is no sun.
  4. Peel off the skin from garlic and pound the garlic.
  5. Pound the chillies also.
  6. Roast jeera and pound it.
  7. Pour the dried mangoes in a basin and add garlic paste, chilly paste, pounded jeera,  masala, methi powder, salt and 3 tablespoons of mustard oil and mix well
  8. Pour sugar and water in a fry pan and boil in low to medium heat for about 10 minutes.
  9. Pour the syrup mixture on the mango and mix well.
  10. Fill this in an air tight container and pour the remaining oil over the pickles.
  11. Serve with food.


  1. The mangoes should not be fully ripe. Its should start to get the yellow color to make mango pickles.
  2. The syrup is optional, it can also be skipped.
  3. It is best to add syrup when the pickles are very sour but its ok if the mango was sweet and so is the pickles.
  4. After pounding garlic and chillies put it in hot sun for an hour, this will help to preserve the pickles longer.
  5. Always use a dry spoon or fork to take out pickles from the container. Using hands to take out pickles can make the pickles bad quickly.
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Mango Pickles, 8.3 out of 10 based on 3 ratings