Mango Pickle

This Kerala style mango pickle will enhance the taste of your meal. And it is very easy to prepare.

Mango Pickle

 

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Mango Pickle
This Kerala style mango pickle will enhance the taste of your meal. And it is very easy to prepare.
Mango Pickle
Course Pickles and Chutneys
Cuisine Kerala
Servings
servings
Ingredients
  • 3 cups Raw Mango chopped
  • 1 tablespoon Salt
  • 2 tablespoons Garlic sliced
  • 1 1/2 tablespoons Chilli powder
  • 1 1/2 tablespoons Kashmiri chilli powder
  • 1/4 teaspoon Turmeric powder
  • 1/4 teaspoon Asafoetida powder
  • 1 1/2 teaspoons Mustard seed
  • 1/2 teaspoon Fenugreek seed
  • 2 sprigs Curry leaves
  • Boiling water - as required
  • Vinegar - to taste (optional)
  • Salt - to taste
  • 1 pinch Sugar
  • 1/3 cup Oil
Course Pickles and Chutneys
Cuisine Kerala
Servings
servings
Ingredients
  • 3 cups Raw Mango chopped
  • 1 tablespoon Salt
  • 2 tablespoons Garlic sliced
  • 1 1/2 tablespoons Chilli powder
  • 1 1/2 tablespoons Kashmiri chilli powder
  • 1/4 teaspoon Turmeric powder
  • 1/4 teaspoon Asafoetida powder
  • 1 1/2 teaspoons Mustard seed
  • 1/2 teaspoon Fenugreek seed
  • 2 sprigs Curry leaves
  • Boiling water - as required
  • Vinegar - to taste (optional)
  • Salt - to taste
  • 1 pinch Sugar
  • 1/3 cup Oil
Mango Pickle
Instructions
  1. Marinate the mango pieces with 1 tablespoon salt and keep overnight.
  2. Heat oil in a pan, fry mustard seed, fenugreek seed, garlic and curry leaves slightly. Remove pan from heat and add chillipowder, kashmiri chillipowder, turmeric powder and asafoetida powder.
  3. 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.
  4. Let it cool completely and store in airtight container. Pour little oil on top of the pickle. Keep refrigerated to increase the shelf life.
  5. NOTE - One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.
Recipe Notes

 

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