A pungently flavoured mango preserve seasoned with authentic Indian spices. The mango is immersed in a spicy vinegar mixture containing chilli powder, garlic cloves, pickle masala, turmeric powder, cumin and jeera powder.


mango pickle

  • 20 green mangoes, sliced into quarters
  • 7-8 finely chopped green chillies
  • 100g pickle masala
  • ½ teaspoon turmeric powder
  • 3 tablespoons chilli powder
  • 2 tablespoons sugar
  • Rough salt to taste
  • 1 teaspoon cumin and coriander powder
  • 5 garlic cloves, sliced
  • 1 ½ teaspoons ginger and garlic paste
  • ½ bottle vinegar


  1. Combine the mangoes and rough salt together
  2. Allow the salt to dissolve completely
  3. Place the mangoes on absorbent paper and allow the mangoes to dry in the sun.
  4.  This allows for any excess moisture to drain out.
  5. The mangoes should appear dry and would have shrug a little.
  6.  The drying process can take up to 1-2 days depending on the intensity of the sun.
  7. Add pickle masala, turmeric powder, chilli powder, sugar, cumin and coriander powder.
  8. Mix well. Stir in the vinegar, garlic slices, ginger and garlic paste..
  9. Stir in the green chillies and mix well.

Decant into jars. The shelf life of the pickle is approximately 2 to 3 months in the refrigerator