Instant Mango Pickle Recipe Kerala-Style
Ingredients for Instant Mango Pickle:
- Raw Mangoes: Choose firm and slightly sour raw mangoes for the best flavour. If the mangoes are slightly ripe, it will add a sweet tinge to the pickle which some like but for the true authentic flavour, choose raw mangoes
- Spices: We use a combination of mustard seeds, fenugreek seeds, asafoetida, turmeric, red chili powder, oil and salt. Most of these ingredients act as natural preserving agents for the mango pickle
- Oil: We use neutral oil for mango pickle so you can use any cooking oil of your choice
Ingredients
- 2 cups raw mango cut into small cubes, skin on
- 2 tbsp salt adjust to taste
- 1/4 cup oil any cooking oil will do
- 2.5 tsp black mustard seeds plus some extra
- 1/2 tsp fenugreek seeds uluva, methi
- A few curry leaves
- 2-3 tsp chilli powder check notes, adjust to taste
- 2 tsp white vinegar optional, see notes
Instructions
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Add 2 tbsp salt to 2 cups raw mango cut into small pieces, mix well, and set aside for 30 minutes
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Powder 1/2 tsp fenugreek seeds and 2.5 tsp black mustard seeds together coarsely.
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Heat 1/4 cup oil and add some mustard seeds. When they pop, add the powdered fenugreek-mustard powder and turn off the heat
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Quickly follow with 2-3 tsp chilli powder and A few curry leaves and stir vigorously for 5 seconds. This is to ensure that the spices don't burn.
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Tip in the salted mangoes and mix well. Add more salt as needed and 2 tsp white vinegar, if using.
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The entire mixture will come together in the residual heat of the pan. Ther's no need to cook it all further.
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That's it! Instant mango pickle for your Onam sadya or any meal is ready.
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Let it sit in the same pan until completely cooled and then transfer to a dry, airtight glass jar.
Step by Step Images for Instant Mango Pickle Recipe
Add salt to the cut mango pieces, mix well, and set aside for 30 mins.
Powder coarsely together – fenugreek seeds and black mustard seeds
Heat oil in a pan and add more mustard seeds. When they pop, turn off the flame and add the powdered mustard + fenugreek.
Quickly follow with the chilli powder and curry leaves and stir vigorously for 5 seconds, taking care not to burn the spices.
Tip in the salted mangoes and mix well, adding more salt as needed, and vinegar, if using.
Mix together well, adding more optional ingredients like jaggery. It will all come together in the residual heat of the pan.
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