Mango Pickle ?

I love mango pickle! I have always wanted to try making my own but have never run across raw (green) mangoes until I found some today in a Hispanic grocery store. Now I am in search of a recipe.

raw mangoes

My roommates at boarding school in North India used to get mango pickle from home and would share it with me from time to time. It was a drier kind that included the seed and kept well without refrigeration.

Any suggestions or direction toward a recipe for a long keeping mango pickle which includes the seed will be much appreciated!

12 thoughts on “Mango Pickle ?

  1. Greg, the seed is cut with the mango, right? Was this friend’s family from south India? In India pickles have oil in them , so they can be stored without refrigeration.

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      1. Thank you for the recipe! In all the 12 years I was in South India I never experienced mango pickle. It wasn’t until I went to boarding school in North India that I was introduced to it and I have been hooked ever since!


  2. Greg, For the Bengali style sweet and hot pickle, Make a note of the weight of the raw mangoes. then cut the raw mangoes into cubes,sprinkle some salt and turmeric on it and let it dry in the hot sun for 1 or 2 days.
    For 1 pound of raw mangoes,dry roast 1 red dried chili and 1/2 teaspoon each of the mustard seeds,cumin seeds, nigella seeds, fenugreek seeds and the fennel seeds. Cool and grind it coarsely.(This is the pickle masala)
    In a pan, heat 1 teaspoon of mustard oil, add the pickle masala and1 or 2 red chilies, add the sun dried raw mango pieces and a 1 pound of jaggery cut into small pieces or grated. Cook together until the mangoes are cooked and the jaggery is syrupy about 4 to 5 minutes. Cool and store in a sterilized jar.
    Hope this helps.

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      1. The pickle spices vary a little from region to region in India. In Bengal the ‘panch phoran’ or the five seeds I mentioned in the recipe are used. In Maharashtra, Gujarat and southern India it is the yellow split mustard seeds (rai na kuria), fenugreek seeds and asafetida that is used with chili powder and turmeric.
        I am crazy about pickles. If you have an Indian store close by, some pickle masalas are available.

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  3. I need to make a trip to the Indian store. It’s about an hour drive from here. I am almost out of fennel seed. Meanwhile I might make do by using anise seed along with the few fennel seeds I have.


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