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 simple curd rice, aloo 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

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