1. 1 Kg Raw Mangoes
  2. 250 ml LAL GULAB Mustard Oil
  3. 200 gm Salt
  4. 45 Teaspoons Red Chilli Powder
  5. 2 Teaspoon Turmeric Powder (Haldi)
  6. 3 Tablespoon Saunf (Fennel Seeds), coarsely ground
  7. 2 Tablespoons Kalonji (Nigella Seeds)
  8. 2 Tablespoons Methi Dana (Dry Fenugreek Seeds), coarsely ground
  9. 1/2 Teaspoon Asafoetida (Heeng)
  10. 3 Teaspoons Rai (Brown Mustard Seeds), coarsely ground
  11. 3 Teaspoons Sarson Dana (Yellow Mustard Seeds), coarsely ground
  12. 2 Laung (Cloves), coarsely ground


  1. Wash the raw mangoes and let the water dry
  2. Add salt, red chilli powder, turmeric powder and heeng (asafoetida). Coarsely grind fennel seeds, kalonji, methi dana, rai (brown mustard seeds), sarson dana (yellow mustard seeds) and laung (cloves) and add them to the mixture. Mix all the dry ingredients in the pickle.
  3. Mix all the dry ingredients in the pickle.
  4. Add the mustard oil and mix all the spices well using a spatula or spoon.
  5. Transfer the mixture to a clean and dry jar. Store it in a dry place. You should shake the jar once or twice a day for the next 3-4 days.
  6. After around 4 days the pickle will reduce and go to the bottom of the jar. The oil will start floating on the top. If the oil is less and does not cover the pickle completely then you can add 1-2 tablespoons of mustard oil to it.
  7. Store the jar in a dry place at room temperature. The mangoes will become soft in 8-10 days and the pickle will be ready.