Desiccated Mango Pickle

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Desiccated Mango Pickle


Cooking Time

Preparation Time :4 Hr 0 Min

Cook Time : 45 Min

Total Time : 4 Hr 45 Min


Serves : 25
  • mango 1kg

  • Sugar 1 & 1/2 kg (as required)

  • 1 tablespoon turmeric powder

  • 3 tablespoon roasted chilli powder/chilli flakes

  • Salt 2 tbsp /(as required)

  • 1 tbsp sp Roasted Fenugreek powder

  • 1. 5 tbsp Saunf

  • 1 tsp Asoefotida (hing) powder

  • 1 tsp Chaat masala powder

  • 1/2 tsp Black salt

  • 12 - 15 Curry leaves

  • 1 cup Mustard oil


  • Wash n dry the grated mango then heat kadai add desiccated Mango and saute till it becomes little transparent in low flame
  • Then add sugar, saunf powder, fenugreek powder, turmeric powder, chilli flakes, black salt, chaat masala, dry ginger powder and saute till it becomes thick like jam
  • Then switch off the flame n let it cool completely
  • Then take another pan add mustard oil n heat it n switch off the flame then add curry leaves and hing powder,and cardamom powder.
  • Then add this tadka to the cooked desiccated Mango Pickle...... Remove the curry leaves before filling it up in the jar .
  • Keep it in an air tight glass jar when it becomes cool
  • No need to store it in fridge just keep it in room temperature it can remain fresh for 1 year or more