Mangae Para ( Mango Pickle )

Mangae Para (Mango Pickle) is a popular pickle dish in India that is made with raw mangoes and a variety of spices. The pickle is typically served as a side dish with rice or roti and is known for its tangy and spicy flavor. Here is a recipe for making Mangae Para:


  1. 1 kg Raw mangoes, sliced
  2. 1 tsp Mustard seeds
  3. 1 tsp Turmeric powder
  4. Salt to taste
  5. 2 tbsp Vinegar
  6. 2 tbsp Oil
  7. 1 tsp Red chilli powder
  8. 1 tsp Fenugreek seeds
  9. 1 tsp Mustard seeds
  10. 1 tsp Cumin seeds
  11. 2 tbsp Sesame oil


In a pan, heat oil and add sliced mangoes, salt, turmeric powder, and red chilli powder. Cook for a few minutes until the mangoes are slightly tender.

Add vinegar to the pan and mix well. Cook for a few minutes until the vinegar has been absorbed.

In a separate pan, heat sesame oil and add mustard seeds, cumin seeds, and fenugreek seeds. Once they start to crackle, add the cooked mangoes to the pan.

Mix well and cook for a few minutes until the spices have evenly coated the mangoes.

Turn off the heat and let the pickle cool. Once cooled, transfer it to a clean, dry glass jar.

Store the jar in a cool, dry place for a week or two to allow the flavors to develop.

Mangae Para is a traditional Indian pickle that has been enjoyed for generations. The pickle is made with raw mangoes, which are known for their tangy and slightly sour flavor, and a variety of spices, which add a spicy kick to the pickle. To ensure the pickle stays fresh, it is important to use fresh ingredients and to store it in a clean, dry jar. Additionally, it is recommended to use vinegar and oil as natural preservatives, as opposed to chemical preservatives, which can affect the taste and quality of the pickle. Mangae Para is easy to make and is a perfect addition to any meal, especially during the hot summer months when mangoes are in season.

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