Stuffed Mango Pickle Recipe

Stuffed Mango Pickle can be easily made at home, you just need to stuff the mango with proper spices and flavorful ajwain and fenugreek seeds.

Prep time:
Cook time:
Total time:
Yield: 15 servings


  • 4 cups Mangoes (Aam) (removed the stone and cut into long 4-6 sliced)
  • 4 tbsp mustard powder
  • 3 tsp ground Onions seeds (Kalonji)
  • 3 tsp fenugreek seeds, roasted and ground
  • 1/2 tsp ajwain (carom seeds)
  • 2 tbsp full Red chili pepper (Lal Mirchi)
  • 3 tsp Turmeric (Haldi) powder
  • 6 tsp aniseed powder
  • 1/2 tsp asafoetida
  • 8 tsp ground spices
  • 8 tsp Salt (Namak) for preparing the masala
  • 4 tbsp salt for the mangoes
  • 1 cup oil

How to make Stuffed Mango Pickle :

  1. Run a knife through each slice of mangoes to make some cuts for filling of masala.
  2. Rub the salt on the slices of mangoes and keep aside for 5-6 hours.
  3. Mix all the dry spices, asafoetida and 8 tsp of salt.
  4. Fill the prepared masala into the mangoes.
  5. 12 teaspoons of salt and keep for 8 hours.
  6. Heat the oil, fry asafoetida in it till it becomes brown.
  7. Crush it and in the same oil, mix all the ground spices.
  8. Fill in the mangoes.
  9. Pack them in the jar and sprinkle the leftover masala over them.
  10. Pour the oil and mix very well.
  11. Keep in the sun for 2 to 3 days and then keep at room temperature.
  12. Shake the pickle every other day for 15 days.


Please enter your comment!
Please enter your name here