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Raw Mango Water Pickle Recipe

Vania Cotta
This is an easy to make, life-saving recipe
Prep Time 15 mins
Resting time 7 d
Course Side Dish
Cuisine Goan, Indian
Servings 1 buyao


  • Raw Mangoes
  • Salt to taste
  • Water filtered
  • Chillies green or red, as per preference
  • Vinegar if required


  • Raw mangoes have to be cleaned, washed and wiped dry.
  • Cut into thin slices but discard the seed. Add it to the buyao.
  • Next, fill the buyao or any clean and sterilised jar with filtered water.
  • Add enough salt to it. Give it a stir with a wooden ladle.
  • Slit green chillies and add it to the water.
  • Keep for a few days untouched and then enjoy.


  • Wash your hands well before starting the process.
  • Sterilise the storage jar well.
  • Avoid storing in metallic containers or even plastic containers as there could be a possible reaction and it's quite unhealthy too. 
  • Avoid touching the pickle often when left to mature. 
  • You can add red chillies too instead of green chillies or even both.
  • After a few days the top of the pickle gets a greyish black fungus like layer. It is normal. The pickle isn't spoilt. Just remove the layer and add more chillies if needed. 
  • Add a little vinegar if preferable. At a 1:1 ratio i.e. 1 tbsp. to 1 ltr of water.
  • Make sure the water is at normal room temperature.
  • The left over seeds can be used to flavour curries. 
  • This pickle lasts for a long time if stored properly in a cool, dry environment or longer if refrigerated.
  • The mango skin turns olive green in colour from the fresh green raw mango colour.
Keyword homemade pickles, Raw Mango, Raw Mango Water Pickle