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Aug 12, 2014

Dried Mango Pickle Recipe / Hot Mango Pickle Recipe

This is one of the pickle which my aunty gave me when i was pregnant. I loved it so much, that i kept it for few days in my bedroom and enjoyed it..When i found few mangoes lying in the fridge, i decided to give this a try. This pickle needs a day ahead planning because you have to dry this for a day in sun. 

Before going to the recipe, You can check out my andhra mango pickle, punjabi mango pickle, sweet mango chutney and sweet mango pickle or other pickle recipes..

You dont have to dry it so much, the outer part of the pickle should dry and have no wetness on it. Then it has a simple spice mix and a simple seasoning. This pickle taste great with simple curd rice..Love it so much.

Preparation Time : 10 mins
Drying Time : 1 day
Cooking Time : 10 mins


Raw Mangoes - 2 large sliced thinly (around 3 cups of sliced mangoes)
Salt to taste

For Spice Mix:
Mustard Seeds / Kaduku - 1 tblspn
Fenugreek Seeds / Methi / Vendayam - 1 tsp
Dry Red Chilli - 8 to 10

For Seasoning:
Gingelly Oil / Indian Sesame Oil / Nala Ennai - 3 tblspn
Mustard Seeds / Kaduku - 1 tsp
Cumin Seeds / Jeerakam - 1 tsp
Urad dal / Ulundu Paruppu - 1 tsp
Asafoetida / Hing / Kaya Podi - 1/4 tsp


Take raw mangoes, wash them well. Dry them with a towel. Now slice them little thinly. Dry them under sun for a whole day.

Make spice mix, by roasting fenugreek and mustard in a dry pan till it is nicely toasted. Remove them to a plate. Take dry red chillies in the same pan and roast them as well. Now remove them to the same plate. Let them cool a bit.Take them in a blender and coarsely crush them.

Now take the dried mangoes in a bowl. Add in the spice mix, salt and mix well.

Make seasoning by heating oil and crackling, mustard, cumin, urad dal, asafoetida. Pour this over the mango pickle. Mix well.

Store this in sterlized dry jar.


1)The mangoes don't have to dry so much, the over wetness should leave from the mangoes. Just a day in the sun is fine.
2)Consume this after 2 to 3 days for best taste.
3)This pickle will stay good for 3 to 4 months in fridge.
4)Dry the bottle well before storing this. Always use clean dry spoon.

Slice mangoes little thinly and dry it sun for a whole day

This is how it looks after drying..

Take mustard and fenugreek seeds in a dry pan

Roast them well

remove them to a plate

Add in dry red chillies in the same pan

roast them well

take them in the same plate and let them cool

now take them in a blender

crush them coarsely

Now take the mangoes in a bowl

add in spice mix

add some salt

Heat oil in a kadai

Add in mustard, cumin, urad dal and asafoetida

let them fry for a min

pour this over the mango pieces

mix well

Ta da..


  1. Thanks for making easy

  2. How can we store this and eat?

  3. @Unknownu can store this at room temp. Have it with phulka, roti or curd rice or plain rice..They keep well for many months


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