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Cooking Time

Preparation Time : 35

Cook Time : 7200

Total Time : 7235


Serves 10

  • Raw mangoes 2 kgs

  • Cheakpeas 1 cups

  • Mustard powder 4 tbsp

  • Fenugreek seeds 2 tbsp

  • Anseed seeds (ajwain) 1 tsp

  • Onion seeds (Kalonji) 1 tsp

  • turmeric powder 1/4 cups

  • Chilly powder 1 1/2 tsp

  • Kashmiri​ chilly powder 1 tsp

  • Salt -(approx ) 1 cups

  • Mustard oil 500 gms

  • Hing 1 tsp


  • 01

    Wash mangoes then dry it with kitchen towel, Now cut mangoes in medium size pieces

  • 02

    Take a big size steel/plastic/wodden pot, Put mangoes pieces,salt and turmeric powder n mix very well

  • 03

    Keep it in sunlight so that, juice will come out from mangoes n cheakpeas will suck all juices

  • 04

    Heat oil in kadhai till smoke comes out, Now add hing and switch off gas stove, Let it cool down naturally

  • 05

    Heat a heavy bottom pan on medium heat

  • 06

    Now dry roast fenugreek,fennel and mustard seeds one by one,Don't roast mustard seeds more than 1 minute

  • 07

    Cool it down naturally, Now make fine powder form these spices

  • 08

    Now we will add all dry spices, spice powder and 1/2 cup of oil in it,With help of wooden stafulla mix all spices together properly

  • 09

    Keep this pickle pot in full sunlight for atleast 4-5 days, Stir several times during pickle making process

  • 10

    Now it's time to keeup pickle in glass jar, Put pickle in the jar and add rest of oil in the jar,Tie muslin of cloth​ on the neck of jar

  • 11

    After a week put jar cap on the bottle,Pickle is ready to serve



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