Sweet and Spicy Raw Mango Recipes

Tangy, crispy and full of flavour – Raw Mango has its very own fans just like the ripe mango. Raw mangoes are very well known for their tangy taste. Just a few strips of raw mango sprinkled with salt and red chilli tastes like heaven during the summer! This delicious raw fruit can do so much more than just having it raw. From different types of pickles, chutneys to refreshing drinks as well. Read on to prepare these sweet and spicy raw mango recipes at home. You can get your hands on the finest qualities of raw mangoes online at Nature’s Basket store. 

  1. Sweet and spicy raw mango chutney



  1. To begin making the sweet and spicy raw Mango chutney recipe, heat 1/2 cup of water in a pressure cooker on medium heat; stir in the mangoes along with the turmeric powder, ginger, cumin seeds, red chilli powder and salt
  2. Cover the pressure cooker and pressure cook the raw Mango chutney for 2 whistles and turn off the heat
  3. Once done, finally add lemon juice and simmer the raw Mango chutney for a couple of more minutes
  4. Turn off heat and allow the chutney to cool completely and refrigerate until you are ready to serve.

2. Raw mango pickle


  1. Before you begin take the spices and salt in small bowls and keep them in sunlight for 1 to 2 hours. This step is optional but does help in getting rid of any moisture from the spices and salt
  2. Later take the fenugreek seeds and mustard seeds in a dry grinder jar or a spice grinder and grind to a coarse mixture
  3. Rinse and wipe the unripe green mangoes and let them dry naturally. You can even wipe them dry with a clean kitchen towel
  4. Chop the mangoes into 1.5 inches pieces and add them to a bowl. Discard the stones but do peel off the flesh from the stones if any. No need to remove the outer skin of the mangoes if they are soft and tender
  5. Take the chopped mangoes in a large non-reactive mixing bowl
  6. Now first add the ground fenugreek seeds and mustard seeds
  7. Then add fennel seeds, kalonji seeds, turmeric powder and red chilli powder and salt
  8. With a steel or wooden spoon, mix very well so that the spices uniformly coat the mango pieces. Check the taste of the pickle masala mixture or 1 to 2 mango pieces. The taste should be slightly salty. If not, then add some more salt
  9. Next, pour ½ cup of mustard oil and mix very well
  10. Spoon the prepared pickle mixture in a clean ceramic jar or glass jar. Use a clean spoon
  11. Cover with lid and keep in sunlight for 3 to 4 days. Note that the sunlight should be very good with the strong sun rays falling on the pickle jar
  12. Every day after sun-drying in the evening, open the lid and give a gentle mix to the pickle with a clean spoon. Take the mango pieces settled at the bottom upwards in the jar and give a thorough mix. Basically mixing and tossing that needs to be done. Do this every day
  13. In the evening, get the jar inside and keep it in a cool dry place. Next morning again keep in the sunlight.
  14. After keeping in the sunlight for 3 to 4 days, add the remaining 2.5 cups of mustard oil. Again with a clean spoon mix very well. The oil should seep inside in the jar and reach the bottom of the jar too. You want all the mango pieces to be surrounded with some oil
  15. Note that you do not need to heat the mustard oil. You can add more mustard oil if required. Do note that the mustard oil should float above the pickle by 2 to 3 inches. Always remember to keep the oil floating above the pickle
  16. Seal with the lid and keep in a cool dry place for 4 days till everything gets mellowed and pickled. Initially, you may find a slightly bitter taste in the pickle, but after 6 to 7 days, the bitterness will go away. This mango pickle stays good for a year at room temperature without refrigeration
  17. Enjoy this mango pickle with any Indian meal.

Are you looking for more raw mango recipes? You can check out savoury mango dishes that’ll make you love mango more.

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