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Gujarati Mango Pickle Recipe

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.
5 from 1 vote
Prep Time 20 mins
Steeping Time 20 d
Total Time 20 d 20 mins
Course Pickles
Cuisine Indian


  • 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


  • 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.


1)There shouldn't be any water in the mangoes. So wipe them dry.
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.
Keyword Pickle, Raw Mango Pickle
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