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Home Mangalore/Goa Recipes Pickles Green Mango Pickle

Green Mango Pickle

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Quantity: Measure: Ingredients: Description:
6 Teacup Brine Or as required for consistency
10 Kilogram Mango - Raw Tender mangoes. When dried 5-6 kg
1 and /2 Kilogram Salt - Crystals For salting the mangoes
4 Tablespoon Turmeric Powder Add
1 Kilogram Chilly Powder, Red Coarsely ground Kashmir chillies
200 Grammes Mustard Dhal Roasted and coarsely powdered
50 Grammes Methi Dhal Roasted and coarsely powdered
4 Tablespoon Asafetida (Hing) Powder
2 and 1/2 Kilogram Mustard Oil Boil and cool
6 Tablespoon Sugar To mix


Wash, wipe  and cut the mangoes  into small bits and spread them in a deep plastic container in layers, and sprinkle  salt crystals over each layer. Continue making layer of mango pieces and salt, till every thing is used up.. When the container is full, put a weight (You can put a stainless steel or plastic vessel with a weight  inside. Do not use aluminum vessels.) over the mango pieces, so that they are pressed down, and close the container with a muslin cloth tying it round the container.  Let it remain in salt for 3 days. Remove them from the brine, and spread them on a clean cloth, and dry the pieces in the sun. or in the house under the fan for a day or two, till the mango pieces are semi-dry. Keep the brine aside for mixing with the masala.

Prepare Masala:
In a large enough container to mix the mango pieces,  first mix the chilly powder, Turmeric powder, mustard dhal powder, Methi dhal powder, asafetida and blend them with a wooden spatula.

In a separate vessel, heat the  mustard oil, and when it is very hot, put the flame off and  after ten minutes pour it on the masala powders in the big vessel. Mix nicely. Put 6 tablespoons of sugar and add four teacups of brine, and mix well. When the masala is cool add the mango pieces and stir and mix. If it is too dry, add more brine, till you get a pickle consistency .   It should not be watery.
Mix it nicely with a strong wooden spatula, by scooping the pieces from the bottom and putting them on top.   When well blended, taste the pickle, and add more sugar if needed..

Fill the pickle in glass jars and press it down with the  a  spoon, and close the jars, leaving a little space in every jar. Next day, if the oil has not come up, heat some more mustard oil, cool it and pour over the pickle, so that it is just above the pickle.   It  takes about 7 days for the pickle to get matured.
You can reduce the quantities, of ingredients proportionately to the weight of the mangoes you have purchased.

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