4.3 | 2507 Reviews
The shelf life of Maharashtrian Mango Pickle Masala is 9 months.
You Will Need
Raw Mangoes - 300g / 2 big-sized
Salt - 2 tbsp (Note: If you are using pink salt, take 3 tbsp instead)
Mustard Oil - 100gm
FarmDidi Masala - 60g (entire packet)
Clean Jar - 1kg capacity (approx)
Steps
Wash the raw mangoes and cut them into pieces. Let them dry for 3–4 hours.- Place the mango pieces into a dry jar.
Add salt to the mango pieces and mix them well.
Add the entire FarmDidi Masala to the mango pieces and mix properly.- Heat oil until it starts to give off fumes, then let it cool until it's lukewarm. Pour the oil over the mangoes, letting it cover at least 50% of the mango pieces.
Place the jar in a sunny spot (indirect sunlight) for at least 10 days. Ensure the jar is tightly closed with the lid.
Stir the pickle once a day to make sure all the pieces are well-coated with the spices. If needed, add more oil to keep the mango pieces covered.
Mustard Powder (sarso) 
Turmeric Powder (Haldi) 
Fennel Seeds (Saunf)
Fenugreek Seeds (Methi)
Corainder Seeds (dhaniya) 
Red Chilli Powder
Our pickle masala stays fresh and flavorful for 9 months when stored in an airtight container, away from moisture and direct sunlight.
Nothing beats the taste of homemade mango pickle, FarmDidi’s Maharashtrian Mango Pickle Masala you will get to enjoy the traditional and authentically homemade taste of mango pickle, that takes you right back to your childhood!
Our Maharashtrian Mango Pickle Masala is an aromatic blend of mustard powder, turmeric, fennel seeds, fenugreek seeds, coriander powder, and red chilli powder—each spice carefully selected to give your pickle that authentic homemade taste.
The ingredients are sun-dried to preserve its natural oils and flavors, ensuring an authentic taste with no artificial colors and chemical preservatives.
With our pickle masala you will get to enjoy the traditional and authentically homemade taste of mango pickle, that takes you right back to your childhood!
Recipe
You Will Need
- Raw Mangoes - 300g / 2 big-sized
- Salt - 2 tbsp (Note: If you are using pink salt, take 3 tbsp instead)
- Mustard Oil - 100gm
- FarmDidi Masala - 60g (entire packet)
- Clean Jar - 1kg capacity (approx)
Steps
- Wash the raw mangoes and cut them into pieces. Let them dry for 3–4 hours.
- Place the mango pieces into a dry jar.
- Add salt to the mango pieces and mix them well.
- Add the entire FarmDidi Masala to the mango pieces and mix properly.
- Heat oil until it starts to give off fumes, then let it cool until it's lukewarm. Pour the oil over the mangoes, letting it cover at least 50% of the mango pieces.
- Place the jar in a sunny spot (indirect sunlight) for at least 10 days. Ensure the jar is tightly closed with the lid.
- Stir the pickle once a day to make sure all the pieces are well-coated with the spices. If needed, add more oil to keep the mango pieces covered.
Ingredients
- Mustard Powder (sarso)
- Turmeric Powder (Haldi)
- Fennel Seeds (Saunf)
- Fenugreek Seeds (Methi)
- Corainder Seeds (dhaniya)
- Red Chilli Powder
Shelf Life
Our pickle masala stays fresh and flavorful for 9 months when stored in an airtight container, away from moisture and direct sunlight.
Know Your Product
Nothing beats the taste of homemade mango pickle, FarmDidi’s Maharashtrian Mango Pickle Masala you will get to enjoy the traditional and authentically homemade taste of mango pickle, that takes you right back to your childhood!
Our Maharashtrian Mango Pickle Masala is an aromatic blend of mustard powder, turmeric, fennel seeds, fenugreek seeds, coriander powder, and red chilli powder—each spice carefully selected to give your pickle that authentic homemade taste.
The ingredients are sun-dried to preserve its natural oils and flavors, ensuring an authentic taste with no artificial colors and chemical preservatives.
With our pickle masala you will get to enjoy the traditional and authentically homemade taste of mango pickle, that takes you right back to your childhood!
Frequently Asked Questions
FarmDidi’s Pickle Masala is free from chemical preservatives and artificial colours.
For Maharashtrian Mango Pickle Masala, we recommend sunflower oil or soyabean oil, but you can use any oil you prefer.
Besides pickles, you can use it as stuffing for parathas, to enhance the flavour of your curries, and much more.
You can store pickle masala in an airtight container in a cool, dry place.
