• 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


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

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

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

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

Heat a heavy bottom pan on medium heat

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

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

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

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

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

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


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