By Krati Purwar
May 22, 2025
People in Uttar Pradesh, Bihar, Rajasthan, and Madhya Pradesh love their pickles, especially mango pickles. It is a taste enhancer that can be eaten with every meal. From pairing paratha to spreading on bread, it adds a touch of spicy and tangy notes to every dish.
8-10 dry red chillies 2 large raw mangoes 1 tbsp mustard seeds 1 tsp mustard seeds ¼ tsp asafoetida Salt to taste 1 tsp fenugreek seeds 1 tsp urad dal 1 tsp cumin seeds 3 tbsp ginger oil
Wash the raw mangoes, dry them, slice them, and dry them again, but under the sun.
Roast mustard seeds and fenugreek seeds on a hot pan. Keep them aside, roast chillies on the same pan.
Add dried mango slices to a bowl and toss them with powdered spices and salt.
Heat oil in a pan and add asafoetida, cumin seeds, mustard seeds, and urad dal.
Store the dry mango pickle in an airtight container and enjoy whenever you like.
Store the dry mango pickle in an airtight container and enjoy whenever you like.