Grated Mango Pickle
Homely Pickle

Grated Mango Pickle from Kabita’s Kitchen

Mango is a common item when it comes to preparing pickles. Today we present grated mango pickle from the kitchen of Kabita.

Grated Mango Pickle

Grated Mango Pickle

Course Pickle
Cuisine Indian


  • 2 1/2 kg Raw Mango
  • 1 tbsp Mustard Seeds
  • 1 tbsp Methi (Fenugreek) Seeds
  • 1 tbsp Jeera (Cumin) Seeds
  • 1 tbsp Dhania (Coriander) Seeds
  • 1 tbsp Fennel (Saunf) Seeds
  • 2 Red Dry Chillies
  • 100 gms Green Chillies
  • 1 tbsp Red Chilly Powder
  • 12-15 Medium Size Cloves Garlic
  • 1/2 Cup Pudina Powder Powder made after drying Pudina in sunshine
  • 250 gms Mustard Oil
  • 1 tbsp Turmeric (Haldhi) Powder
  • 2 tbsp Salt (or more)


  • Wash the mangoes and dry them in sunshine. Ensure there is no water left in the mangoes.
    Peel the mangoes off its skin.
    Grate them with a grater.
    Squeeze the grated mangoes to remove juice from it.
  • Heat a pan. Add mustard seeds, methi, jeera seeds, dhania, saunf and red dry chillies.
    Roast for 1 minute. Do not fry them.
    Now, take these ingredients in a mixer-grinder, and grind them.
  • Clean the garlic cloves and green chillies with a wet cloth. Do not wash them.
    Chop the green chillies.
    Grind the garlic cloves without adding water. You can use a pestle and mortar.
  • Now, heat oil in a deep pan. Remove from flame and allow to cool.
  • Add salt, grated mangoes, masala powder made earlier, pudina powder, turmeric powder, garlic paste and chopped green chillies. Mix well.
  • Do not put the pickle in bottle immediately.
    Put the pickle in a wide mouth dry container. Stir with a spoon 2 times a day. Ensure the container is kept away from water.
  • After 2-3 days, transfer the pickle to a glass bottle.
  • Your pickle is ready.


Ensure that pickle is kept away from moisture.
Use dry spoon to serve pickle.
Enjoy and Bon App├ętit!!

A foodie and natural cook!!!

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