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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.

Kerala Style Instant Mango Pickle Recipe

Course: Accompaniment
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 25 people
Calories: 38kcal
Author: Neha Mathur
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.
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US Customary - Metric

Ingredients

  • 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

Instructions

  • 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.

Notes

Make sure to wipe the mangoes well after washing.
Use a clean spoon to mix the pickle.

Nutrition

Calories: 38kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 202mg | Potassium: 58mg | Fiber: 1g | Sugar: 3g | Vitamin A: 524IU | Vitamin C: 20mg | Calcium: 10mg | Iron: 1mg