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(Per 100 g Approx) % Daily Value
Fat 5.24 g
Protein 11.48 g
Carbohydrate 74.71 g
Sugar 0 g
Energy 392.0 Kcal
Cholesterol 0.0 mg
Sodium 356.0 mg
Saturated Fat 2.5 mg
Mono Unsaturated Fat 1.94 g
Poly Unsaturated Fat 0.58 g
Trans Fat 0.0 g
*Percent Daily Values are based
on a 2000 calorie diet.

(In Powder Form)

Kashmiri Dry Red Chillies,
Coriander Seeds, Fennel Seeds,
Mustard Seeds, Fenugreek Seeds,
Cumin Seeds, Salt,
Turmeric Powder, Hing,
Dry Mango Powder.


Ingredients Required :
16-18 Kashmiri Dry Red Chillies, 2 tbsp Coriander Seeds, 6 tbsp Fennel Seeds, 4 tbsp Mustard Seeds, 1 tsp Fenugreek Seeds, 6 tbsp Cumin Seeds, 4 tbsp Salt, 1 tsp Turmeric Powder, 1 tsp Hing, 4 tsp Dry Mango Powder.

Method :

  • Step - 1 Rins and wipe dry the mangoes.
  • Step - 2Dice the mangoes. discard the seeds. if you have garden you can plant the seeds.
  • Step - 3Mix all the spices, spice powders and salt with the diced mangoes.
  • Step - 4Mix well so that the spices get evenly coated on the mangoes.
  • Step - 5Keep theis spiced mangoes mixture in sunlight for 3-4 days.
  • Step - 6Cover with a thin muslin to protect from dust.
  • Step - 7After 3-4 days, add mangoes to a jar.
  • Step - 8Pour mustard oil till it just about covers the rim of the mangoes up to 1/2 inch or 1 inch.
  • Step - 9Stir and mix well.
  • Step - 10store the mango pickle in the dry and cool place for 3 to 4 days.
  • Step - 11After 3-4 days you can start having the mango pickle.
  • Step - 12Serve the mango pickle with your dal-rice, curd-rice, parathas & veggie dishes.