Mango Pickle

Our traditional method of making pickles using raw mangoes, amla, lemon, etc. is a time-consuming process as these vegetables are left in the mixture of oil, spices & salt for fermentation for few days and hence a longer shelf life. But I like to make instant pickles that can be consumed immediately and has limited shelf life, besides I like to relish melt-in-mouth mango pickle unlike the conventional one made al dente.

IMG_4446 Mango Pickle

So anyone who shares such similar taste would definitely find this mouth-watering mango pickle a perfect accompaniment for curd rice, stuffed paratha, etc. Now the recipe for instant mango pickle.

IMG_4431 Mango Pickle
Time taken: 20 min.
Yields: ½ cup (100 ml)


  1. Unripe mango – 1 No. (or finely diced mango – 1½ cup)
  2. Sesame oil (nallennai) – 1 tbsp
  3. Mustard seeds (kadugu) – ¼ tsp
  4. Curry leaves – 1 sprig
  5. Red chilli powder – 1 tbsp
  6. Turmeric powder – ½ tsp
  7. Salt – 1 tsp
  8. Asafoetida powder (hing) – ¼ tsp

IMG_4397 Mango Pickle
Cooking Procedure:

  • Peel the mango, cut into thin strips and then chop them into small cubes.
mgo Mango Pickle
  • Heat a cooking pan with sesame oil in medium flame.
  • Add mustard seeds, when they begin to crackle add curry leaves.
  • Turn off the flame and add chilli & turmeric powder.
  • Saute for 5 seconds and then add chopped mangoes while turning on the flame again.
  • Add salt & saute chopped mangoes in medium flame until the oil oozes out.
  • Add asafoetida powder and mix well.
  • Remove from flame.
  • Transfer to a clean dry glass jar at room temperature and refrigerate for a week.
mgpk Mango Pickle

89 comments on “Mango PickleAdd yours →

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    1. Yes, I do hope you would get a chance to relish this pickle either in Spain or in India. 🙂 Thanks so much for reading my posts !!

  1. I am a pickle fanatic…love all kinds of pickles….I would empty this in no time Megala 🙂

    1. I used baby potatoes ! 🙂 I’ll post one soon, btw, thanks for stopping by !

    1. Adding jaggery makes this pickle super delicious ! So I deliberately avoided using jaggery, else I would have emptied it in no time and then nothing would be left for curd rice ! 🙂

  2. Megala, I just made this day before that accompanied curd rice. My friend was kind enough to give me a few raw mangoes. The picture still has my taste buds begging for more.

      1. I did! I was lucky to get hold of a couple of raw mangoes, courtesy my friend whose relative was visiting from Kerala. There was no doubt about what those mangoes are going to become.

  3. We call it thokku…this is one of my family’s fav…i always make it in a bulk….so I can relish this for a few months?

    1. Perhaps I should have called it as thokku, and it didn’t strike me either. 🙂 Thank you !!

  4. I’m a big fan of mango pickle Megala and your recipe just highlighted to me peeling the skin off – I usually leave it on. Thanks for the tip!

    1. Yes, we also don’t peel mangoes when we want to feel those chunky bites inside the mouth. Here I preferred my pickle being soft & succulent, but not liked by many. 🙂
      Thanks Laura!

  5. This looks better than usual mango pickle that we have, with extra oil, stored for months and years. Thanks for sharing. How can we store this pickle? And for how long?

    1. Yes, I do feel the same. This pickle stays fresh and tastes even more delicious with each passing day while refrigerated for a week. But it can not be kept outside even for a day.
      Thanks so much !

      1. Hey, I made this pickle last weekend 🙂 It was yummy! And I didn’t have to worry about storing it as we finished in on the same day 😛

  6. Curd rice with hot mango pickle is heavenly. Thanks for sharing this recipe. I am just back from a long holiday in India, need to catch up on blogging. Enjoy your weekend!

  7. This is delicious!! I can feel the tangy and spicy taste of pickle, perfect with Dal Rice or Roti..Yummy!!!

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