From Grandma’s Kitchen: Stuffed Mango Pickle

The perfect mouthwatering accompaniment


  • 50 mangoes {Tip: while purchasing the mangoes, prick a mango with a toothpick to ensure that the seed is soft}

These mangoes should be put in a bucket in layers and the below ingredients should be put for these layers. Lastly, a wooden lid should cover all the mangoes and a heavy weight should be kept evenly on top of it.  After every 3 days stir the mangoes. Keep the mangoes for 10-12 days. Gradually you will notice that water comes out.

  • ½ kg salt
  • 100 grams small chillies
  • 2 grams asafoetida (hing)
  • 1 tsp methi seeds
  • 2 tsp mustard seeds
  • 1 garlic pod (smashed)



After 12 days take the mangoes out and slit them halfway from the top and discard the seed which is inside. Then stuff the mangoes with the below mentioned stuffing:


Roast the following separately:  ¼ kg mustard seeds(rye),  1 tablespoon methi,  Handful of Coarse salt (sea salt).

In a vessel, put one litre of oil and heat it and let it cool.

Take a little oil and brown two pods of garlic pieces in it.

Take a little of the above oil, add to it 10gms of good quality asofoetida (hing) and when roasted nicely remove it.

Grind the hing along with the roasted mustard and methi.  Grind the salt separately.

Add 2 tablespoons of turmeric (haldi) powder and 300gms of chilli powder of two types.  Mix all this with the water of the mango and grind to a paste.  Fill this paste inside the mangoes.

In a jar put the stuffed mangoes, the browned garlic and pour the cooled one litre of oil in it. Make sure that the mangoes are covered in the oil.