Gujarati Mango Pickle Recipe with step by step pictures. You can make your own homemade pickle using this simple recipe. This pickle is made with raw mango pieces, a good amount of vendhayam, mustard seeds, red chili powder, salt and gingelly oil.
Gujarati Mango Pickle
I love making pickles, you can see the list of pickle recipes which i have made..I have already made a punjabi mango pickle recipe. But this one is even more special and tasty one..
Similar Recipes,
Spicy Mango Thokku
Punjabi Raw Mango Pickle
Sweet Mango Pickle
Andhra Mango Pickle
Instant Mango Pickle
Dried Mango Pickle
Mango Chunda
Ingredients for Gujarati Mango Pickle
- Raw Mangoes - 1 kg
- Fenugreek Seeds / Methi / Vendayam - ¾ cup
- Mustard Seeds / Kaduku - ¼ cup
- Red Chilli Powder - ¾ cup
- Salt - ½ cup (Rock Salt is best)
- Asafoetida / Hing / Kaya Podi - 2 tsp
- Turmeric Powder / Manjal Podi - 2 tblspn
- Indian Sesame Oil / Gingelly Oil - 3 cup or more
This pickle can be made in a jiffy, but it can be stored for almost a year. How cool is that..So when you find mangoes on season, just pick a bunch of them and make this pickle.
I will be sharing another version of pickle very soon, so stay tuned..
How to Make Gujarati Mango Pickle
- Wash and wipe dry the mangoes. There shouldn't be any moisture in them. Now slice the stem and cu it into cubes.
- Now take this in a large bowl.
- Take fenugreek in a blender and crush them lightly. Add them to mangoes. take mustard seeds in a blender and crush them lightly. Add this as well to mangoes.
- Now add in all the other ingredients except oil and mix well.
- Now dill some clean dry jars with the spiced mangoes.
- Now pour oil all over it and let the oil cover the mangoes completely.
- Let this sit for 15 to 20 days before serving.
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Gujarati Mango Pickle Recipe
Ingredients
- Raw Mangoes - 1 kg
- Fenugreek Seeds / Methi / Vendayam - ¾ cup
- Mustard Seeds / Kaduku - ¼ cup
- Red Chilli Powder - ¾ cup
- Salt - ½ cup Rock Salt is best
- Asafoetida / Hing / Kaya Podi - 2 tsp
- Turmeric Powder / Manjal Podi - 2 tblspn
- Indian Sesame Oil / Gingelly Oil - 3 cup or more
Instructions
- Wash and wipe dry the mangoes. There shouldn't be any moisture in them. Now slice the stem and cu it into cubes.
- Now take this in a large bowl.
- Take fenugreek in a blender and crush them lightly. Add them to mangoes. take mustard seeds in a blender and crush them lightly. Add this as well to mangoes.
- Now add in all the other ingredients except oil and mix well.
- Now dill some clean dry jars with the spiced mangoes.
- Now pour oil all over it and let the oil cover the mangoes completely.
- Let this sit for 15 to 20 days before serving.
Notes
2)The oil should float over top of the mangoes, this prevents the mangoes from getting spoiled and moulds forming.
3)The jar you use should be really clean without any moisture.
4)Use dry spoons when serving the mangoes.
5)This pickle stays good for a year at room temp.
6)Oil should always float on top of the pickle, whenever you see oil reduced, add more oil and cover the mangoes.
Gujarati Mango Pickle Step by Step
 |
| Wash them well and wipe them dry..There shouldn't be any moisture in the mangoes, if there is any water then the pickle will be spoiled. |
 |
| fill till you cover the mangoes..The oil should always float on top covering the entire mangoes, this prevent mould forming on top of mangoes |
Anonymous
Mouth watering dear!!
Vasantha
sathya
Oil should be hot or in normal temp.
sathya
Oil should be hot or in normal temp.
Aarthi
@sathyait is raw oil
Unknown
This is one of my favorite dishes. Totally love your recipe, got to give this a try!
veg & nonveg pickle's