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Homemade Cut-Mango Pickle Recipe

mango pickle
Mango Pickle with Curd Rice


- 2 large raw mangoes, cut into small pieces

- 1 teaspoon salt

- 1 teaspoon fenugreek seeds

- 2 tablespoons sesame oil

- 1 teaspoon mustard seeds

- 1/4 teaspoon asafoetida (hing)

- 1 tablespoon red chili powder

- 1 teaspoon turmeric powder

Serving Size: Makes about 2 cups of mango pickle


1. Place the cut mango pieces in a bowl. Sprinkle salt over the mango pieces and mix well. Let it marinate for about 10 minutes.

2. In the meanwhile, dry roast fenugreek seeds in a pan over low heat until they turn golden brown. Allow the roasted seeds to cool. Grind the seeds coarsely using a spice grinder or mortar and pestle.

3. Heat sesame oil in a pan over medium heat. Add mustard seeds and let them splutter. Stir in asafoetida (hing), red chili powder, fenugreek powder and turmeric powder. Mix well and cook for about a minute, stirring continuously. Turn off the heat and allow the mixture to cool slightly.

4. Add the marinated mango pieces to the spice mixture. Mix everything together until the mango pieces are well coated with the spices.

5. Transfer the mango pickle to a clean, dry, airtight jar. The pickle is ready to eat.


Serve your delicious mango pickle with steamed rice, curd rice, or any Indian meal.

Store any leftover pickle in the refrigerator for up to a month.

Note: The longer the mango pickle sits, the better the flavors meld together, so feel free to make it in advance and let it age for a bit before serving.



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