Lemon Mango Pickle

    This is a sweet and sour pickle that tastes great with almost anything, especially rice and dal.


    Dhaka, Bangladesh
    2 people made this


    • 4 green mangoes
    • 13 halved lengthwise green chilies
    • 250 ml lemon juice
    • 250 g quartered lemons
    • 1 tablespoons of cumin powder
    • 1 1/2 tablespoons of turmeric powder
    • 1 teaspoons chili powder
    • 3.5 tablespoons of salt
    • 2 tablespoons sugar
    • 400 ml mustard oil


    1. Peel and dice the unripe mangoes.
    2. Put the chilies, lemon juice, lemons and mangoes in a big bowl.
    3. Add the cumin, turmeric and red chili powders, salt and sugar.
    4. Put the mixture into a big glass jar. Cover the glass jar loosely with a cloth and leave it in the sun for one week.
    5. Heat the mustard oil until it is at its smoking point.
    6. Pour the oil to this lemon mango achar. Stir and allow the ingredients to cool down .
    7. Remove the cloth and cover the jar with its lid.
    8. Put the glass jar in the sun for another three days.
    9. Store the jar in a cool and dry place for three months.

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