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Mango Pickle

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This is a mango pickle like no other!

Mango Pickle

Time to make another batch of mango pickle

This mango pickle is like nothing else on the market. It is so good. The only problem is that it takes a week to make. Sorry but there aren’t any shortcuts.

If you’ve tried my lime pickle recipe you will know that the effort is worth it.

My lime pickle takes about the same amount of time to make and it is one of the most popular recipes on my site.

This mango pickle keeps indefinitely. I’ve kept a jar for up to six months and found it to be even better with age.

I usually make this recipe in much larger batches because of the work involved. You might like to consider doing the same. It is so nice to serve papadams with a selection of your own homemade chutneys, raitas and pickles!

I love having these homemade products on hand.

Mango pickle can also be stirred into curries at the last minute to add more flavour and depth. Be sure to add it right at the end of cooking as mango will turn hard if over cooked.

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Chunky Mild Mango Pickle

Chunky Mild Mango Pickle


  • 3 green mangos – pitted and cut into bit sized pieces
  • Juice of three limes
  • 1 teaspoon turmeric powder
  • 1 teaspoon salt
  • 1 tablespoon brown mustard seeds
  • 1 tablespoon fenugreek seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 1 inch piece of ginger – skinned and cut into slivers
  • 2 teaspoons (or more) red chilli powder
  • 4 tablespoons garlic puree
  • 450ml sesame oil
  • 10 fenugreek seeds
  • 1 teaspoon nigella (onion) seeds
  • 6 dried long red chillies
  • 15 cloves garlic


  1. Place the mangos, salt and turmeric in a large glass jar with a tight fitting lid.
  2. Mix well and then partially cover and allow to sit for three days. The mango needs a little air at this stage.
  3. Stir the pickle once or twice each day.
  4. On the third day, add the lime juice and stir again – leaving for one more day.
  5. On the fourth day, add the mustard seeds, fenugreek seeds, cumin seeds, coriander seeds and the ginger, garlic puree and chilli powder.
  6. Again stir well so that all of the ingredients are nicely mixed together.
  7. Heat the sesame oil in a large pan over medium heat.
  8. When hot, add the rest of the tempering ingredients and fry for about two minutes. Be careful not to burn the garlic.
  9. Remove the oil from the heat and allow to cool.
  10. When cool, pour it all into the mango mixture and stir very well to ensure the mango pieces are coated well.
  11. It is important that the mangos be completely covered with the oil. If not, you could either remove some of the mangos to eat as a snack or heat up a little more oil – allow it to cool and then cover the mango pickle.
  12. You now need to let the mango pickle sit for four days in a tightly covered jar or bowl. The mixture needs to be stirred twice daily.
  13. TO STORE
  14. Scoop the mixture into air tight sterilised jars and store in a cool dark cupboard.

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Thursday 24th of January 2019

Hi Just seen this recipe and would love to try it as sounds really tasty. My only thing is the mangos. Do you remove the skins or keep them on? In the picture above it looks like they are removed but the recipe doesn't suggest to peel the mangos so look forward to your reply. Thanks

Dan Toombs

Saturday 26th of January 2019

Hi Marc

I remove the skins. Not everyone does but I think it's better that way.

thanks, Dan


Wednesday 22nd of February 2017

Hi Dan, just picked up a box of mangos very cheaply so about to start the pickle today (your lime pickle is famous in my family!) - just wondering when doing the tempering, do i need to dice the garlic (or dried chillies) or use them while?

Thanks in advance, from Steph

Dan Toombs

Friday 24th of February 2017

Hi Steph

I usually roughly chop the garlic and chillies. That said, if you are a garlic and chilli fan, there is no reason you couldn't temper them whole.

Thanks, Dan


Friday 13th of May 2016

I just wanted to ask, when you say green mangoes do you mean just unripe versions of normal sweet yellow mangos? I think you do. I think you say green mangos so that the flesh is a little more solid than you get if you use really ripe ones. Here in Australia we have an Asian variety of mango that we call 'green mango' - it's almost exactly similar to a normal mango the way a plantain is similar to a regular banana- more solid, less sweet and sticky. I don't think you were referring to these when you say green mangos, perhaps you can clarify? I think yellow fleshed Mango will produce more liquid when making your recipe so I am not sure how the green mangoes I am using will turn out as they are quite dry- I will let you know!

Dan Toombs

Friday 8th of July 2016

Hi Tim

We don't have the mangos you mentioned here in the UK. At least I haven't seen them. You are right, I mean unripe.

Thanks, Dan


Sunday 10th of January 2016

Thanks for this fantastic recipe which I prepare regularly 2-3 times/year. As it is sometimes difficult to get green mangos here in rural germany, I have sometimes replaced the mangos with 2-3 limes or organic lemons, 1 capsicum/bell pepper, 2-3 carrots, some fresh ginger and some garlic cloves to make a mixed picle - works equally well and my family loves it, too !

Dan Toombs

Friday 15th of January 2016

Hi Alex

I love your idea and will try that next. Watch out for the recipe. Thank you. Dan


Tuesday 28th of August 2012

Day Five...still fermenting and bubbling like sauerkraut which it's been doing since day 2. Is this right?

Dan Toombs

Wednesday 29th of August 2012

Sounds good to me. I have to say though that mine has never bubbled. I think you're okay though.

Good luck. I hope you enjoy it. Just make sure that when finished, the chutney is in an air-tight container with just enough oil to cover.


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