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pickled mango in a jar with sliced mangos on the side
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4.2 from 5 votes

Middle Eastern Pickled Mangoes (Amba)

Spicy, sweet, and sour, these pickled mangoes will have you hooked!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Side Dish
Cuisine: Assyrian, Indian, Middle Eastern
Servings: 6 8 oz jars
Calories: 94kcal


  • 2 large unripe mangos
  • cups apple cider vinegar
  • ½ cup water
  • 1 tablespoon olive oil
  • 2 dried chilis (or more if you're brave)
  • 4 cloves garlic
  • 1 tablespoon salt
  • 1 teaspoon curry
  • 1 teaspoon turmeric
  • 1 teaspoon mustard seeds
  • 1 teaspoon fenugreek


  • While the jars are sterilizing, peel and slice the mangoes.
  • Next, combine vinegar, water, and oil in a small saucepan. Add the chiles, garlic, and spices. Bring to a boil then remove this brining solution from the heat.
  • Place mango slices, chilis, and garlic into the sterilized jars.
  • Pour the brine over the mangoes and hand tighten the lids.
  • Process the jars for ten minutes in the boiling water. Store the jars in a pantry for at least a week to allow the flavors to come together. Shake the jar every now and then to redistribute the spices. Once open, refrigerate the jars for up to six months.


  • Shake the jar every now and then to redistribute the spices.
  • If you like more spice, add crushed red pepper flakes to the brine.
  • Pickled mango is also a great addition to Falafel, Shawarma, and Kabob sandwiches.
  • If you're like me, you might even find yourself sneaking some straight out of the jar when you're craving a sour treat!


Serving: 1jar | Calories: 94kcal | Carbohydrates: 18g | Protein: 1g | Fat: 3g | Saturated Fat: 0g | Sodium: 1181mg | Potassium: 13534mg | Fiber: 2g | Sugar: 16g | Vitamin A: 920IU | Vitamin C: 26mg | Calcium: 40018mg | Iron: 551mg