Mango methia (hot mango pickle) | How to make Mango methia (hot mango pickle)

By Alka Verma  |  11th Apr 2017  |  
4 from 1 review Rate It!
  • Mango methia (hot mango pickle), How to make Mango methia (hot mango pickle)
Mango methia (hot mango pickle)by Alka Verma
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About Mango methia (hot mango pickle) Recipe

Delicious and a compliment with every Indian food, enhances the flavours and taste of every dish and goes hand in hand with everything.

Mango methia (hot mango pickle), a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Mango methia (hot mango pickle) is just mouth-watering. This amazing recipe is provided by Alka Verma. Be it kids or adults, no one can resist this delicious dish. How to make Mango methia (hot mango pickle) is a question which arises in people's mind quite often. So, this simple step by step Mango methia (hot mango pickle) recipe by Alka Verma. Mango methia (hot mango pickle) can even be tried by beginners. A few secret ingredients in Mango methia (hot mango pickle) just makes it the way it is served in restaurants. Mango methia (hot mango pickle) can serve 10 people. So, the next time you have a get together or a party at home, don't forget to check and try out Mango methia (hot mango pickle).

Mango methia (hot mango pickle)

Ingredients to make Mango methia (hot mango pickle)

  • 1 kg raw mangoes
  • 400 ml mustard oil
  • 1/3 cup yellow mustard seed
  • 1 tbs methi dana
  • 2 to 3 tbs red chilli powder
  • 1/4 tsp hing
  • 2 tbs haldi powder
  • 1/4 cup salt

How to make Mango methia (hot mango pickle)

  1. Wash the raw mangoes into bite sized pieces
  2. Mix half of the salt in it and put this into a clean jar. For two days
  3. After two days take out the mangoes pieces and dry it for 2 to 3 hours in shade
  4. Mix the mustard seeds along with methi dana and keep aside
  5. Mix haldi powder with red chilli powder and hing in the salt water which was released after soaking of mangoes for 2 days​
  6. Take the mustard oil in a wok and heat it till fumes start to come out . Then switch off the gas and cool the oil properly
  7. Now mix the mangoes and all the masalas in the oil and store it in a sterilised container. Place the jar in sun for about 15 to 20 days.
  8. After that eat your mango relish with parantha, naan or daal. It takes about 2 months to achieve the proper taste.

My Tip:

Always use a sterilized jar to store, always take out your aachar with a clean spoon, cover the aachar with sufficient oil.

Reviews for Mango methia (hot mango pickle) (1)

Sparsh Verma2 years ago

Hmmmm mast mast.,

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