Dry Mango Pickle Recipe
People in Bihar , Uttar Pradesh , Rajasthan , and in Madhya Pradesh love pickle especially mango pickle it is a taste that can be eat with every meal with paratha , rice , biryani , roti , and with bread let’s make dry mango pickle
Ingredients
9-10 Dry red chili
3 Large raw mango
1/5 Tablespoon musted seed
1/5 Asafoetida
As needed salt
1/2 Tablespoon fenugreek seed
1/2 Tablespoon urad dal
1/2 Tablespoon cumin seed
4 Tablespoon ginger oil
Step:1
Wash the raw mango , dry them under the sun
Step:2
Roast the musted seed and fenugreek seed keep them aside and roast chili
Step:3
Add dried mango in the bowl and toss them with the powdered spice and salt
Step:4
Heat oil in the pan add asafoetida , cumin seed , musted seed and urad dal
Step:5
Store the dry mango pickle in an container and enjoy the mango pickle
Video For Mango Pickle
FAQs
1. What type of mangoes are best for pickle
Use raw, firm green mangoes (not semi-ripe). Preferred varieties:
Totapuri (less fibrous)
Kesar/Raw Alphonso (fleshy and tangy)
2. Can I make pickle without oil
Yes! Try steam sterilization:
Sun-dry mango pieces with salt for 2 days.
Store in sterilized jars with lemon juice as a preservative.
3. Why did my pickle spoil/mold
Moisture: Ensure mangoes/sun-dried jars are bone-dry.
Contamination: Always use clean, dry spoons.
Insufficient salt/oil: Salt draws moisture; oil acts as a barrier.
4. How long until it’s ready to eat
Instant: 2-3 days (for a semi-raw crunch).
Traditional: 3-4 weeks (for deep flavor).
5. Can I use less salt or sugar?
Salt: Essential for preservation (don’t reduce below 15% of mango weight).
Sugar: Adjustable in sweet-spicy pickles (like Gujarati methia keri).
6. What’s the role of mustard oil
Preservative: Antimicrobial properties.
Flavor: Adds pungency (heat oil till smoking, then cool before use).
Conclusion
A well-made mango pickle is a burst of nostalgia and flavor—tangy, spicy, and utterly addictive. With proper sterilization and patience, it’s a pantry treasure that lasts for months.