• 3-4 raw mangoes, peeled and diced
  • 1/4 cup mustard seeds
  • 1/4 cup fenugreek seeds
  • 1/4 cup fennel seeds
  • 1/4 cup nigella seeds (kalonji)
  • 1 tablespoon turmeric powder
  • 2 tablespoons red chili powder (adjust according to preference)
  • 1/2 cup salt (adjust according to taste)
  • 1 cup Ankur Mild Mustard Oil
  • 2 tablespoons vinegar (optional, for preservation)
  • 2-3 cloves of garlic (optional, for added flavor)



Prepare the Mangoes:
  • Wash the raw mangoes thoroughly and pat them dry.
  • Peel the mangoes and dice them into small pieces. Discard the seeds.


Prepare the Spice Mix:
  • Dry roast mustard seeds, fenugreek seeds, fennel seeds, and nigella seeds separately until they become aromatic. Allow them to cool down.
  • Grind the roasted spices into a coarse powder using a spice grinder or mortar and pestle.


Mixing the Pickle:
  • In a large mixing bowl, combine the diced mangoes with turmeric powder, red chili powder, and salt.
  • Add the ground spice mix to the mango mixture and mix well until the mango pieces are evenly coated with the spices.


Temper with Oil:
  • Heat Ankur Mild Mustard Oil in a small pan until it reaches its smoking point. Allow it to cool down slightly.
  • Optional: Add cloves of garlic to the hot oil and let them sizzle for a few seconds for extra flavor.
  • Pour the tempered oil over the mango and spice mixture. Mix well to ensure the mango pieces are coated with the oil.


Preservation (Optional):
  • If you want to preserve the pickle for a longer duration, you can add vinegar to the mixture. This helps in preserving the pickle and adds a tangy flavor.
  • Add vinegar to the mango mixture and mix well.


Transfer to a Jar:
  • Transfer the prepared mango pickle into a clean, dry glass jar.
  • Press down the mango pieces firmly to remove any air bubbles.
  • Ensure that the pickle is completely submerged in oil.


  • Close the jar tightly with a lid and place it in a cool, dry place away from direct sunlight.
  • Allow the pickle to mature for at least 3-4 days before consuming. The flavors will develop and intensify over time.


  • Enjoy your homemade mango pickle as a condiment with rice, roti, or any Indian meal.


Note: Remember to use a clean, dry spoon every time you take out the pickle to prevent spoilage. Properly stored, this pickle can last for several months.