My childhood memories go back to when We used to help mom make green mango pickle every summer .
I remember my mom picking up the best ripe green mangoes . Kilos and kilos of them and then calling this vegetable hawker to come and cut it for us and the grinding and mixing all the spices and mango pieces and letting them soak in the sun for a few days in huge glass jars . Even today, she prepares pickles for everyone in the family.

For this recipe we need raw green mangoes .


4 cups of raw mangoes, with skin, cut into cubes
4 tbsp of salt (you may need to adjust this)
1/2 cup of oil
4 tsp of black mustard seeds
1/2 tsp of fenugreek seeds
2 strands of curry leaves
2-3 tsp of red chili powder or to taste .
2 tsp of vinegar (optional)


Add salt to the cut mango pieces and set aside for 20-30 mins.

Combine 2 tsp mustard seeds and fenugreek seeds and powder them together. You can make it a finer powder or leave it a a little coarse .

Heat oil in a pan and add the mustard seeds. When they pop, turn off the flame and add the powdered mustard+fenugreek.

Quickly follow with the chilli powder and curry leaves and stir vigorously for a few seconds.
Now add salted mangoes and mix well, adding salt and vinegar (if using).

The entire mixture will come together from the heat of the pan. That is it The mango pickle is ready.


Let it sit in the same pan until completely cooled and then transfer to a dry glass jar and refrigerate after a day or two .


Pick the hard and green unripe mangoes .
You can customize this pickle by adding powdered jaggery, a few garlic cloves, green chillies instead of red chili powder .
Adjust chilli powder and salt to your preference.
Always Use a dry spoon .


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