The vegan recipe for Vegan Spicy Pickles:

servings – 6 to 8


  • 600 g unripe mango (dice)
  • 1/3 cup vegetable oil
  • 2 tbsp mustard seeds
  • 1 tsp cumin seeds


  • 1 tbsp chili powder
  • 1 tbsp turmeric powder
  • 2 tbsp salt


  1. Mix diced mango with salt and set aside to marinate for 10 minutes.
  2. Heat vegetable oil over low heat, fry mustard seeds and cumin seeds until they start to crack, remove and let cool.
  3. Add chili powder and turmeric powder to the salted diced mango (Step 1), mix well and set aside to marinate for another 15 minutes.
  4. Pour the fried mustard seeds, cumin seeds and vegetable oil (Step 2) over and mix well.
  5. Transfer to a glass container and refrigerate overnight before serving.
  6. Enjoy!