Turmeric mango pickle

Instant Turmeric Mango Pickle

Turmeric Mango Pickle

Recipe by RieethaaCourse: SidesCuisine: Asian, European, WorldDifficulty: Easy


Prep time


Cooking timeminutes
Total time



Fresh turmeric is an elusive root in the UK. But if I spot it at my local Indian grocer when in season, I am tempted to make a preserve with it. This is an instant pickle of fresh turmeric and tender raw mangoes. Brightly coloured juliennes of fresh turmeric, raw mangoes and mild jalapenos are steeped in salty lime juice, with a surprise herby kick of dill. It’s a crunchy, tart and salty combination that will jazz up any savoury plate. I add it to my sandwiches and wraps for flavour and crunchy mouthfeel.

This is a fresh pickle; not one to stash away for next year. But do store it in a moisture-free-airtight glass jar to prolong its shelf life. I expect it would keep for a few weeks in the fridge but it’ll be long gone before then.


  • 100g fresh turmeric (washed, peeled and julienned)

  • 100g raw mango (washed, peeled, deseeded and julienned)

  • 25g Jalapeño chillies (washed, deseeded and julienned)

  • 25g fresh dill sprigs

  • Juice of 1½ fresh limes

  • 1 tbsp black salt or pink Himalayan salt


  • Mix the turmeric, raw mango, Jalapeños and dill in a wide bowl.
  • Prepare the dressing by mixing the lime juice and black salt in a small jar.
  • Pour the dressing over the vegetables in step 1 and mix well.
  • Leave to steep in the lime juice for 3-4 hours at room temperature. Adjust the seasoning if needed.
  • Then decant into a sterilised, moisture free airtight jar. Store in the fridge to last for up to 3 weeks.


  • You can cut the fruit and veggies into any shape you like. You can either cut them into julienne strips, like I have here batons or discs.
  • Ensure all the bowls, jars and spoons used for mixing are moisture free.
  • Sterilise the storage jars and mixing bowl by leaving them in the oven for 10 minutes at 100℃. Allow them to fully cool before use.
  • Transfer the pickle to a sterilised airtight jar and store in the fridge.
  • If you don’t have black or pink salt you can use fine sea salt.
  • Don’t forget to wear a pair of food-grade gloves to avoid the turmeric stain on your hands.

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