Mango Pickle

Mango Pickle

Kerala style.



15 serving
  1. 3 cups Raw mango, chopped
  2. 1 tablespoon Salt
  3. 2 tablespoons Garlic, sliced
  4. 2 tablespoons Kashmiri chilli powder
  5. 1 tablespoon chilli powder
  6. 1/4 teaspoon Turmeric powder
  7. 1/4 teaspoon Asafoetida powder
  8. 1 1/2 teaspoons Mustard seed
  9. 1/2 teaspoon Fenugreek seed
  10. 2 sprigs Curry leaves
  11. as required Boiling water
  12. to taste Vinegar
  13. to taste Salt
  14. 1 pinch Sugar
  15. 1/3 cup Oil


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    Marinate the mango pieces with 1 tablespoon salt and keep overnight.

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    Heat oil in a pan, fry mustard seed, fenugreek seed, garlic and curry leaves slightly. Remove pan from heat and add kashmiri chillipowder, chillipowder, turmeric powder and asafoetida powder.

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    Add required amount of boiling water, vinegar and salt, bring to boil until thick. Switch off flame and add mango pieces and sugar, mix well and adjust the taste.

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    Let it cool completely and store in airtight container. Pour little oil on top of the pickle. Keep refrigerated to increase the shelf life.

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