A study was undertaken where Moringa leaves as whole were processed in to pickle respectively. For processing of pickle using the following raw materials viz., Moringa leaves, garlic, chili powder, cumin seeds, mustard powder, salt, curry leaves, Dania powder, oil, ginger, mustard seeds. The various biochemical and organoleptic properties were also evaluated and they were found to meet the standards set pickle. Chemical parameters viz., moisture, protein, CHOS, crude fiber, fat, ash, acidity of moringa leaveswere observed. Moringa oleifera leaves having high moisture content (75.9) and less acidity (0) at 0^th day. When compared to 10^th day to 30^th day moisture content of the pickle was decreased and acidity was increased. Thus, they are highly perceivable and can be commercialized. Finally we have concluded the product of Moringa oleifera leaves pickle is stored 30 days under room temperature without affecting the organoleptic qualities.