This month's Challenge was a very simple yet unique to our palates which are used to the spicy, red pickles! Srivalli has chosen this pickle from Simran's space. The recipe was a straight forward one. This involved no roasting, no grinding, just measuring, adding and mixing. Don't you think it is simple for a pickle?

Coming to the part about how I went about making this pickle, I chopped the mangoes, which by the way, were not sour at all :(, and sun dried it for a few hours. Let me just say that I forgot to get them inside after a couple of hours! But no problem, they were still fine. I blindly added all the ingredients according to the recipe and kept it aside in a bottle. After a couple of days, I noticed that the pickle was a little too salty to my taste. So I added some more oil (about 4 Tbsp) and that seems to have done the trick.

Nigella seeds are a  new addition to my pantry and I now have to look for recipes which ask for them to use up the 100 gms pack which I got :) I wonder how this would taste with some red chilli powder! After all we are from the South and are used to the spicy pickles!!

Here is the recipe. We were given two different types of measurement. One for 5 kgs of mangoes and the other one for 1/2 kg of mangoes. So adjust according to your need.

Punjabi Mango Pickle

Ingredients -

Raw Mangoes - 5 kgs
Mustard oil - 250 ml

Mix the Spices:
Salt - 700 grams
Methi / Fenugreek seeds - 100 grams 
Kalonji / Nigella seeds - 50 grams 
Saunf / Fennel Seeds - 100 grams
Turmeric powder - 100 grams 
Whole Peppercorns - 50 grams 
Sugar - 2 Tbsp 

Measurement for 1/2 kg of mangoes - 
Raw Mangoes - 1/2 kg
Mustard oil - 50 ml (I used Olive Oil)

Mix the Spices:
Salt - 70 grams (I thought it was too much salt, so reduce to be safe)
Methi / Fenugreek seeds - 10 grams 
Kalonji / Nigella seeds - 5 grams 
Saunf / Fennel Seeds - 10 grams
Turmeric powder - 10 grams 
Whole Peppercorns - 5 grams 
Sugar - 1/2 tsp 

Note -  All the spices are to be added whole [remember - no roasting, no grinding :)]. Kalonji and fenugreek seeds are critical to the pickle so make sure you don't forget to add them :) Also no chilli powder and the pickle is not spicy at all unless you bite the pepper corns!

Method Of Preparation - 

Cut the mango and remove the seed and the white lining and chop into bite size pieces and spread them on a plate and sun dry / air dry for a couple of hours. (I dried them for more than 6 hrs :) )

In a mixing bowl, add oil and the rest of the spices and mix well. 

Transfer the chopped and dried mango pieces into the spice mix and coat all the pieces with the spices. Add a little more oil to cover the mango pieces.

Make sure you have a dry glass/ceramic jar ready to transfer the prepared pickle.

Keep the jar in the sun for a day. The pickle is nearly ready for consumption.

But it is advisable to consume the pickle after about 10-15 days. And each day, just stir the pickle and keep it closed.

Optionally 1 teaspoon of Sodium benzoate can be added as a preservative. 

This pickle is supposed to stay good for an year or two.

Preparation Time 20 min + Drying time and soaking time!
Makes 1/2 kg pickle
Posted by Harini on Friday, July 15, 2011


  1. divya Says:
  2. WOW!!! This is absolutely tempting & yummy!!!

  3. jayasree Says:
  4. As you said, this no-heat(apart from peppercorns) pickle is a new for us...

  5. lata raja Says:
  6. This was the first ever time I tried any pickle other than very South Indian style pickle. And I must add that seeing nice pictures around few blogs, that all of us have enjoyed the challenge.
    Your pickle looks very nicely assembled.

  7. looks tempting....n actually delicious.

  8. Unknown Says:
  9. wow! looks tongue tickling good!

  10. tempting and delicious pickle.

  11. I have grown up on this pickle love it

    MEC - Potato Feast

  12. Srivalli Says:
  13. Glad that you enjoyed the pickle Harini..

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