No Gujarati meal is complete without a pickle. This recipe, designed for the fast-paced world, takes just over an hour to prepare. In India, mango pickle is made in summer while mangoes are still green and then stored for the entire year.






Skill level

Average: 3.4 (25 votes)


  • 500 g diced green mango flesh from 1.5 kg whole green mangoes 
  • 500 g palm sugar (jaggery) 
  • 1 tsp fenugreek seeds 
  • ¼ tsp ground turmeric 
  • 1 pinch asafoetida (see Note) 
  • salt, to taste 
  • 1 tsp black mustard seeds 
  • 1 tsp chilli powder 
  • 1 tbsp vegetable oil

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

Place the mango in a large saucepan with enough water to cover by 1 cm. Bring to the boil and cook for 8–10 minutes until the mango is soft but not breaking down. Reduce the heat to medium and add the palm sugar, fenugreek seeds, turmeric, asafoetida, salt and ½ teaspoon each of the mustard seeds and chilli powder. Cook for a further 50–60 minutes, stirring occasionally, until the mixture thickens.

Place a small frying pan over medium heat and add the oil and the remaining mustard seeds and chilli powder and cook until the mustard seeds begin to pop. Add to the prepared mango and stir through.

Serve warm with chapatis. 


• Asafoetida is a pungent Indian spice, which mellows upon cooking with a flavour akin to sautéed onion or leek. It's available from Indian grocery stores.


Photography by Alan Benson