This Instant Kerala Style Mango Pickle is a tangy recipe made using raw mangoes and spices. It is a must-have item on Onam Sadya. Here is how to make it.
About This Recipe
Kerala Style Instant Mango Pickle, is a simple Pickle recipe, using all-time favorite raw mangoes. This pickle is popularly made for South Indian Sadhya for festivals and special occasions.
This Kerala Style Mango Pickle is made with very limited ingredients that include garlic, curry leaves, and a few pickle spices. This one is spicy, but you can always adjust the amount of red chili powder according to your taste and preference.
The best part about this Pickle is that it gets ready in just 15-20 minutes, making it apt for the days when you are craving for a fresh mango pickle.
So in summers, when the raw mangoes are in season, do pick them fresh from the market and give this recipe a try.
This pickle is,
- Apt for your everyday meals
Raw Mangoes – Raw Mango is my absolute favorite. I always stock on them during summers, when they are freshly available in the market. But these days, raw mangoes are usually available throughout the year, so you can make this pickle any time.
Garlic – Whole peeled garlic is used for the best flavor. Do not crush or chop the garlic and add it to the pickle.
Curry Leaves – Curry Leaves adds a nice flavor and also gives it a South Indian touch.
Sesame Oil – Use Sesame oil for this pickle, but if you can’t find it you can use any oil of your choice.
Other Ingredients – Other than the above ingredients, we will also need salt, mustard seeds, fenugreek seeds, hing, turmeric powder, red chili powder, and vinegar.
You can also add in a little jaggery, if the mangoes are too sour.
Step By Step Recipe
Wash the raw mangoes and wipe them with a kitchen towel. Cut into small pieces with skin on.
Add salt in the mangoes.
Mix and keep aside for 30 minutes.
Heat oil in a pan. Once the oil is hot, add mustard seeds and fenugreek seeds and fry for a few seconds.
Add heeng, garlic cloves and curry leaves and fry for a few seconds.
Add turmeric powder, Kashmiri red chili powder, and vinegar and fry for another few seconds.
Now add the mangoes and mix well.
Remove the pan from heat. Cool the pickle and transfer it in a sterilised container. The pickle is ready to serve.
This fresh and instant Mango Pickle lasts it in the refrigerator for up to 7 days. Always make it fresh for the best taste. At room temperature, it will last for a day or two.
This Mango Pickle is served with several other South Indian delicacies during Onam Sadhya or other South Indian festivals.
You can also serve it along with Theplas, Tawa Parathas or Stuffed Parathas.
You can also make it fresh every 7 days and serve it on the side with your everyday meals too. It tastes delicious with Dal and Rice or Curd and Rice combination.
Kerala Style Instant Mango Pickle Recipe
- 500 gms Raw mangoes
- 2 tsp Salt
- 4 tbsp Sesame oil
- 1 tsp Mustard seeds
- 1 tsp Fenugreek seeds
- 1/4 tsp Heeng
- 8-10 Cloves Garlic
- 15-20 Curry leaves
- 1 tsp Turmeric powder
- 3 tbsp Kashmiri red chili powder
- 2 tsp Vinegar
- Wash the raw mangoes and wipe them with a kitchen towel.
- Cut into small pieces with skin on.
- Add salt in the mangoes and keep aside for 30 minutes.
- Heat oil in a pan.
- Once the oil is hot, add mustard seeds and fenugreek seeds and fry for a few seconds.
- Add hing, garlic cloves and curry leaves and fry for a few seconds.
- Add turmeric powder, Kashmiri red chili powder and vinegar and fry for another few seconds.
- Now add the mangoes and mix well.
- Remove the pan from heat.
- Cool the pickle and transfer it in a sterilised container.
- The pickle is ready to serve.
- Store it in refrigerator for up to 7 days.