Kerala Style Mango Pickle Recipe
Servings: 25 people
Calories: 38kcal
This instant Kerala-style mango pickle is a tangy recipe made using raw mangoes and spices. It comes together in just 15 minutes and is a must-have item on sadya. Here is how to make it.
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Ingredients
- 500 grams raw mangoes
- 2 teaspoons salt
- 4 tablespoons sesame oil
- 1 teaspoon mustard seeds
- 1 teaspoon fenugreek seeds
- ¼ teaspoon asafoetida
- 8-10 Cloves whole peeled garlic cloves
- 15-20 curry leaves
- 1 teaspoon turmeric powder
- 3 tablespoons Kashmiri red chili powder
- 2 teaspoons white vinegar
Instructions
- Wash the raw mangoes and wipe them well with a kitchen towel. Cut the flesh into 1-inch cubes with skin on. Discard the pit. We will need 500 grams of mangoes. You can either choose 2 large mangoes or 3-4 small ones.
- Add 2 teaspoon salt to the mangoes.
- Mix well and keep aside for 30 minutes.
- Heat 4 tablespoon sesame oil in a pan. Once the oil is hot, add 1 teaspoon mustard seeds and 1 teaspoon fenugreek seeds and fry on medium heat for a few seconds.
- Add ¼ teaspoon asafoetida, 8-10 whole peeled garlic cloves, and 15-20 curry leaves and fry for 4-5 seconds.
- Add 1 teaspoon turmeric powder, 3 tablespoon Kashmiri red chili powder, and 2 teaspoon white vinegar and fry for another 3-4 seconds.
- Now add the mangoes and mix well.
- Remove the pan from heat. Cool the pickle and transfer it to a sterilized container. The pickle is ready to serve.
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