Neemki: A Himachali Mango Onion Pickle flavoured with fenugreek and carom seeds
Neemki | Instant Mango Pickle From Himachal Pradesh
Prep Time
15 mins
Resting Time
30 mins
Total Time
10 mins

This is a no-cook recipe for Neemki, an instant mango-onion pickle from the Indian Himalayan state of Himachal Pradesh. 

Course: Side Dish
Cuisine: Himachal Pradesh, Indian Food
Keyword: Instant Mango Pickle, Neemki
Servings: 4 People
Author: Aruna
  • 1 Medium Size Raw Mango, Kairi ~75 gms
  • 1 Medium Size Onion, Pyaaz ~75 gms
  • 1 tsp Methi
  • 1 tsp Ajwain
  • 1 tbsp Sugar
  • 1 tbsp Red Chilli Powder
  • 1/2 tsp Turmeric Powder
  • 2 tbsp Mustard Oil
  • Salt to Taste
The Prep
  1. Chop the mango into 1" pieces about 1/4" wide.

  2. Peel the onion and chop it into the same size as the mango pieces.

  3. Dry roast the methi seeds till they change colour. Let them cool and grind into a powder.

  4. Heat the mustard oil to smoking point and let it cool.

Making the Neemki
  1. Mix all ingredients together.

  2. Let the Neemki rest for 30 minutes.

  3. Serve with chapatis, rotis, or dal-rice.