While the raw fruits are utilized for products like chutney, pickle, amchoor, green mango beverage, etc. As the fruits attain stone hardening stage, they become suitable for some other useful products like amchoor, pickle, etc. Different kinds of pickle are made from raw mango fruits. However, pickle in oil is the most common among all. Small slices from mature green fruits are mixed with sufficient quantity of powdered salt and kept in sun till green colour desappears from the slices.
Spices are then mixed in it and the slices dipped in boiled but cool oil.
The prepared pickle is filled in clean glass jars and cured for couple of days in sun. Oilless pickle is another popular form of pickle from mango. The fruits are peeled, sliced into small pieces and mixed with 20 per cent salt, 7.5 per cent chilli powder and 1 per cent asafoetida according to the weight of pieces. The whole mixture is then kept in sun for few days with frequent stirring and then filled in clean glass jars. The jars are stored in clean dry place.