Spicy Mango Pickle with Garlic & Ginger

Name: Spicy Mango Pickle with Garlic & Ginger
Total time: 1500 s
Yield: 1 year
Cuisine: Indian
Ingredients: 200 g Garlic; 200 g ginger; 400 g raw mango; 100 g Fenugreek seeds (methi dana); Oil(as needed); 1 tablespoon kashmiri Red chilli powder; 1.5 tablespoons turmeric powder; 250 g achaar masala(Pickal masala); Salt (to taste)

Krishna Dholakia @krishna_recipes_

#CA2025
#Cookpadindia
#Fenugreekseedsrecipe
#Methidanarecipe
#SpicyMangopicklerecipe
#Garlicpicklerecipe
#Gingerpicklerecipe
∆Tangy, spicy, and utterly delicious.
∆A taste of India in every jar
∆Serve with Indian flatbreads like roti, naan, or paratha
Use as a topping for rice or quinoa bowls
Pair with grilled meats or vegetables
Add to sandwiches or wraps for a flavorful twist
Enjoy with snacks like papads or crackers.

Krishna Dholakia @krishna_recipes_

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Ingredients

25 minutes

1 year

200 gGarlic
200 gginger
400 graw mango
100 gFenugreek seeds (methi dana)
Oil(as needed)
1 tablespoonkashmiri Red chilli powder
1.5 tablespoonsturmeric powder
250 gachaar masala(Pickal masala)
Salt (to taste)

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Steps

25 minutes

1

First, wash and dry the ginger, peel and chop it into pieces, and crush it in a mixer.
2

1. Peel and chop the garlic, and crush it in a mixer.
3

Wash the fenugreek seeds (methi dana), soak them for 5-7 hours, then drain and spread them out on a cloth.
4

Wash, dry, and peel the raw mango, then grate it. Add salt and turmeric as needed, and mix well.
5

After half an hour, squeeze out the excess moisture from the grated mango and spread it out on a cloth to dry.
6

After half an hour, squeeze out the excess moisture from the grated mango and spread it out on a cloth to dry.
7

Heat 4-5 tablespoons of oil in a pan, add the crushed garlic, and sauté on low heat, stirring constantly. The garlic will puff up, and the oil will separate. Add 1/2 teaspoon salt and a pinch of turmeric, sauté, and then remove it to a bowl.
8

In the same pan, heat 4-5 tablespoons of oil, add the crushed ginger, and sauté on low heat, stirring constantly. When the oil separates from the ginger, add a pinch of turmeric and salt, mix well, and after 1/2 minute, remove it to the bowl with the garlic. Let it cool.
9

Now, heat the oil to be added to the pickle and let it cool.
10

After that, add the fenugreek seeds, grated mango, Kashmiri red chili powder, and pickle masala to the bowl with the cooled garlic and ginger mixture. Mix well and let it rest for 1 hour.
11

Finally, fill the pickle mixture into a dry, sun-dried glass jar. Pour the cooled, heated oil over the pickle, cover the jar with a cloth, and secure the lid.
12

Your garlic-ginger-mango pickle is ready! It stays good for up to 1 year.

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Krishna Dholakia @krishna_recipes_

on August 16, 2025 14:16

Cooking isn’t just something I do — it’s a piece of my heart, served on a plate.From the sizzle of spices in hot oil to the quiet joy of kneading dough with my hands, every dish I make carries a story, a memory, a feeling. Whether it's comfort food on rainy days or something bold that sparks curiosity, cooking is how I express love, creativity, and care.Each ingredient, every flavor, speaks of passion — not just for food, but for the smiles it brings, the moments it creates, and the warmth it spreads.✨ This isn’t just food. It’s a part of me.Come join my journey:https://www.instagram.com/krishna_recipes_?igsh=MXIzdzYwMXJ0Nno3OQ==