This is a mango dish seasoned with sweet and sour spices. This preserve is flavoured with chillies, mustard seeds, garlic slices, chilli powder and pickle masala.


  • 24 peeled and diced mangoes (slightly ripe)
  • ½ a bottle vinegar
  • ¼ cup maizena flour
  • ¾ cup sugar
  • 2 tablespoons pickle masala
  • 6-7 garlic cloves, peeled and sliced
  • 3 green chillies, diced finely
  • ½ teaspoon turmeric powder
  • 1 teaspoon chilli powder
  • 1 teaspoon mustard seeds
  • Salt to taste
  • 1 tablespoon vegetable oil


  1. Heat oil in a pan. Fry together slices of garlic cloves, green chillies and mustard seeds.
  2. Simmer the mixture until it turns a golden brown colour.
  3. Set the mixture aside.
  4. Add in the turmeric powder.
  5. In a large bowl, combine the cubed mango, pickle masala, salt and chilli powder.
  6. Combine vinegar, maizena flour and sugar together in a separate bowl.
  7. Mix well to form a smooth paste. Add the paste mixture to the cubed mangoes.
  8. Mix the pickle well. Decant the pickle into jars and refrigerate.

The shelf life of the pickle is approximately 3 months.