The vegetarian recipe for Mango Pickle:


  • 6 raw mangoes (peel, remove the seeds and dice)
  • 1 lemon (cut in half, squeeze the juice; finely chop the skin and flesh)
  • 1/2 cup roasted white sesame seeds (grind)
  • 1/2 cup roasted peanuts (grind)
  • 1/2 cup vegetable oil


  • 1 tbsp chili powder
  • 2 tbsp curry powder
  • 2 tbsp salt
  • 1 tbsp sugar


  • Heat oil, saute chili powder, curry powder, ground white sesame seeds and ground peanuts until well combined.
  • Turn off the heat, add salt, sugar and lemon juice; mix evenly.
  • Add diced mangoes and chopped lemon skin plus flesh.
  • Place in a glass container and refrigerate for 3 days before serving.