Palaghat Vadu Mangai

Raw mango pickle with a flavour of ginger. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Raw Mango, Mustard Powder
Cuisine Indian
Course Pickles, Jams and Chutneys
Prep Time 26-30 minutes
Cook time 0-5 minutes
Serve 4
Taste Tangy
Level of Cooking Easy
Others Veg

Ingredients list for Palaghat Vadu Mangai

  • 10 cups Raw Mango
  • Mustard Powder
  • 3/4 cup Mustard powder
  • 1/2 cup Turmeric powder
  • 4 tablespoons Gingelly oil
  • 1 cup Red chilli powder (deghi mirch)


  1. Clean, sort and wash the tender mangoes. Remove damaged and spoilt ones. Drain well and spread on cotton sheets to dry completely. Pound the mustard seeds with the turmeric and make a fine paste. Mix in the gingelly oil. Smear the mangoes with this paste and keep aside. Take a clean, dry jar and put ½ cup salt and then 2 cups mangoes and then ¼ cup red chilli powder.
  2. Repeat this in the same order till all the ingredients are used up. Cover the jar with a cloth or a tight lid and leave it for two days. Then after two days, shake the jar well, cover and rest it. Keep doing this frequently and the pickle should be ready in 15 days.

Nutrition Info

Calories 2353
Carbohydrates 222.7
Protein 59.6
Fat 134.5
Other Fiber Iron- 60.1mg