Mango Miskut

    4 days 1 hour

    This is a mango pickle recipe that is made in Goa just on the onset of summer when the raw mangoes are in season and stored for those rainy days when you would eat the pickle with kangi (rice water)!

    New Jersey, United States
    10 people made this

    Serves: 10 

    • 25 Raw Mangoes
    • 2 tablespoons Mustard Seeds
    • 1 cup Fenugreek Seeds
    • 1 cup Tumeric Powder
    • 2 cups Chilli Powder
    • 1/2 teaspoon Asafoetida
    • 1 cup Oil for frying
    • Heated Oil As required for pouring in the jar
    • Salt To taste

    Prep:35min  ›  Cook:25min  ›  Extra time:4days drying  ›  Ready in:4days1hr 

    1. Wash and pat the mangoes dry. Slit them into quarters lengthwise, not cutting them all the way. Apply salt generously and weigh them down. Let it stand for 4 days. Turn the mangoes after 2 days. After 4 days, wash them and set aside.
    2. Lightly pound the mustard seeds and fenugreek seeds. In a pan heat 1 cup of oil and put in both the mustard and fenugreek seeds. As they begin to spatter add the chilli, tumeric and asafoetida. Fry for a few minutes and let cool.
    3. Stuff the mangoes with this mixture and put in a glass jar. Pour hot oil into the jar making sure the mangoes are fully immersed.

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    I tried the Mango Miskut, but do not seems to understand why is gas coming out of the pickle. It won't stop, can you please advise why this is happening and how to prevent this from happening in the future remakes of the pickle. Thanks  -  19 Nov 2013