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Photo of Mango methia (hot mango pickle) by Alka Verma at BetterButter

Mango methia (hot mango pickle)

Alka Verma
2880 minutes
Prep Time
45 minutes
Cook Time
10 People
Read Instructions Save For Later

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.

Recipe Tags

  • Pickling
  • Veg
  • Medium
  • Everyday
  • Punjabi
  • Appetizers
  • Vegan

Ingredients Serving: 10

  1. 1 kg raw mangoes
  2. 400 ml mustard oil
  3. 1/3 cup yellow mustard seed
  4. 1 tbs methi dana
  5. 2 to 3 tbs red chilli powder
  6. 1/4 tsp hing
  7. 2 tbs haldi powder
  8. 1/4 cup salt


  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.

Reviews (1)  

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Sparsh Verma
Sparsh Verma   May-27-2017

Hmmmm mast mast.,

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