How to make Palaghat Vadu Mangai -

Raw mango pickle with a flavour of ginger.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Raw Mango (कच्चा आम), Mustard Powder (मस्टर्ड पावडर)

Cuisine : Indian

Course : Pickles, Jams and Chutneys

For more recipes related to Palaghat Vadu Mangai checkout Kairi Ki Launjee, Andhra Avakkai, Instant Mango Pickle, Mango and Papaya Chutney . You can also find more Pickles, Jams and Chutneys recipes like Aloo Bukhare (Plum) Ki Chutney Mango Pesarel Avakkai Garlic and Sundried Tomato Hummus

Palaghat Vadu Mangai

Palaghat Vadu Mangai Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 26-30 minutes

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Palaghat Vadu Mangai Recipe

  • Raw Mango 10 cups

  • Mustard Powder

  • Mustard powder 3/4 cup

  • Turmeric powder 1/2 cup

  • Gingelly oil 4 tablespoons

  • Red chilli powder (deghi mirch) 1 cup


Step 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.

Step 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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.