Sambhar mango pickle

Sambhar mango pickle


    • 1-kilo raw mangoes
    • 100 grams salt
    • 1 tsp. Turmeric powder
    • 1-cup fenugreek seeds powder
    • 1-cup mustard seeds powder
    • ½ cup fenugreek seeds
    • 2 cup red chili powder
    • 100 grams oil
    • 500 grams sambhar
    • 2-tsp. Asafetida

For making sambhar:

Take a frying pan add a little oil and fry fenugreek powder, and mustard seeds powder. When cool mix red chili powder, salt and asafetida.


Wash and dry raw mangoes. Cut them into pieces. Take a pot and put raw mango piece and mix salt and turmeric powder.. Cover with the lid. Stir daily. Leave for 2 days. Remove the raw mango pieces from the pot and dry on the cloth for 5-6 hours.

Soak fenugreek seeds in raw mango water for 5-6 hours. Mix raw mango pieces, sambhar powder and fenugreek seeds. Fill this content in a jar. Leave for 24 hours.

Heat oil in a pot and then cool. Pour the oil in the jar, till it is 2-3 inch above the mango pieces.

Note: You can add 1 grams sodium benzoate. For 1 kilo raw mango, No oil is needed if you add sodium benzoate.