Three Mango pickles for this summer time

Mangoes are one of the summer’s best foods and are now in season. They are sweet, tart, tasty, and juicy. Ripe fruit not only tastes wonderful when consumed, but raw fruit may also be made into delectable pickles, chutneys, and aam panna. You can ensure that you will continue to enjoy mangoes long after summer ends by preparing mango pickles. Pickles may be challenging to make, and for the best flavour, one needs to combine the proper amount of seasonings, oil, and other toppings. Pickles may be stored for a long time thanks to salt, oil, and the sun-drying process.

Here are three incredible mango pickle recipes that you can prepare throughout the summer and have all year.

1. Sweet mango pickles

Raw mangoes, chopped

¼ cup jaggery powdered

1 tsp. red chilli powder

1 tsp. turmeric

Salt to taste

½ tsp. roast and grind fenugreek seed

1.5 tbsp. oil

1 tsp. mustard seeds

¼ tsp. hing

¼ ajwain


Slice the mango into bite-sized pieces after washing.

Place the mango salt, sugar, and turmeric powder in a bowl and mix to combine. Give it a 10-minute rest.

Dry roast red chilies and fenugreek seeds in a pan until they are golden brown.

Place all items in a blender. Make a powder that is semi-coarse.

After 10 minutes, the mangoes would leave the water.

Cook it for 10 to 15 minutes on a low flame, until the sugar is melted, and mix well.

Add red chilli powder, black pepper, and roasted spices.

Cook it for 10 minutes on a medium flame.

After 10 minutes, you can check the sugar syrup.

Turn off the flame and leave it to cool down.

2. Dried mango pickles

3 raw mangoes

2 tsp. salt

1 tsp. turmeric powder

1 tsp. red chilli powder

1 tsp. ajwain

2 tbsp. fenugreek seeds

2 tbsp. fennel seeds

2 tbsp. yellow mustard powder

¼ cup mustard oil


Mangoes should have their seeds removed before being pulped with the skin still on.

Slice it into thin strips and season with salt and turmeric. Stir until all of the mangoes are well covered.

Place the pickle for seven days while it is tied in a dry cotton towel. Every day, give the pickle a good stir with a spoon twice.

The bits of mango will soften after 7 days. Place the pickle on a palette and leave it outside for the sun to dry it.

The masala should be added once the pickle bits are dried and prepared. Fennel and fenugreek should be ground in a blender to a fine powder. The pan is now hot, and some mustard oil has been added.

Once it’s heated, let it cool down a bit. Mix well before adding the masalas and red chilli and coating all of the mango chunks with the mixture. Your pickled, dried mango is prepared.

3. Grated mango pickle

3 raw mangoes (dipped in water for 10–12 hours and dried)

½ cups mustard oil

¼ tsp hing

3 tbsp. salt

3 tbsp. yellow mustard

2 tbsp  fenugreek

1 tsp. cumin

1 tsp. turmeric powder

1 tsp. red chilli powder


Peel the mangoes and grate them to prepare lachchas.

Take a pan, add the dry masala, and roast it till it turns light brown.

Grind it and add yellow mustard and salt to it; mix well.

Make a coarse powder of spices.

Heat the oil in a pan. Keep the gas in mid-flame and add methi dana to it. After that, add grated mangoes to it. Also add turmeric, powdered spices, red pepper, and heeng. Mix all the ingredients.

Turn off the gas and cover the pan with a lid. Cool it for 5 minutes. Grated pickles are ready.

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