Kerala Style Instant Mango Pickle

Kerala style instant mango pickle with video and step by step photos – this instant pickle recipe is quick and easy to make. The pickle is prepared with raw unripe mangoes, mustard seeds, curry leaves and some spice powders.

I have learned this recipe from my mom. The best part of this pickle recipe is that it can be made in less than 15 mins.

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instant mango pickle, kerala mango pickle

In the step by step photo format, I have used 4 small green mangoes which together weighed 300 grams. In the video, I have used one large mango which weighed about 300 grams.

Depending on the size of the raw mangoes, the number of mangoes will vary. So when you chop the mangoes, you should get about 1 to 1.25 cups of chopped mangoes.

You can also easily increase the quantity of the recipe by doubling the ingredients mentioned in the recipe card below. Pickles are favorite in our house be it Lemon pickle or Green chili pickle or Lal mirch ka achar.

Personally I love this pickle as it is made quickly and can be made in small quantities. Few more pickle recipes made with mangoes from regional Indian cuisine are:

  1. Mango pickle – sour, spiced and tasty Punjabi style pickle.
  2. Gujarati methia keri – does not require sunlight. Easy & quick to make.
  3. Mango avakaya – popular pickle from the Andhra Pradesh.

Pickles go great as a condiment or side dish along with dal-rice, veggies or pulao. In fact some people even love to club pickles with rotis, methi thepla and paratha.

I remember some of my school mates getting thepla and pickle in their lunch boxes. Also not to forget how much we used to enjoy eating this combination of pickle and thepla in school.

Since mango season will fade soon, I thought of making this instant pickle. This pickle also doesn’t require any sunlight or much of the cooking process.

So this pickle could be made any day during the mango season. At room temperature, this will last for 1 to 2 days. If you directly keep in the fridge after the pickle is prepared, then it will last for about a week.

You can serve this pickle with dal-rice or curd rice or dal khichdi or sambar sadam. I have updated the post with a quick video.

Kerala style mango pickle video

How to make Kerala style instant mango pickle

1. Keep all the ingredients ready. I prefer to keep everything handy as this fastens the cooking process.

mango-pickle-recipe

2. Rinse 4 small (300 grams) and then dry them with a clean kitchen towel. There should be no trace of moisture on the mangoes. In the video above, I have used 1 large mango which weighed about 300 grams. Whereas in the step by step pics, I have used 4 small mangoes and they weighed 300 grams in total.

mango-pickle-recipe

3. Peel their skin. This is an optional step.

mango-pickle-recipe

4. Chop the mangoes into bite-sized pieces or cubes. Chopping is a bit tough, so use a good knife and be careful of your hands. Chop them into cubes. The chopped raw mangoes should be about a cup. Place them in a mixing bowl or a wide dish. After chopping, you should get about 1 to 1.25 cups of chopped raw mangoes.

mango-pickle-recipe

5. Sprinkle 1 teaspoon turmeric powder, 3 teaspoon Kashmiri red chili powder and 1 teaspoon salt on the chopped raw mangoes. If you want you can reduce the Kashmiri red chilli powder for less spiciness.

mango-pickle-recipe

6. Mix everything nicely with a spoon.

mango-pickle-recipe

7. The masala should nicely coat the chopped raw mangoes. Take the mangoes in a heat proof bowl.

mango-pickle-recipe

Tempering for the pickle

8. Heat 4 tablespoons sesame oil (gingelly oil) in a small vessel or kadai. You can also use mustard oil or sunflower oil.

mango-pickle-recipe
9. Add 2 tsp mustard seeds, 1 tsp fenugreek seeds and ½ tsp asafoetida (hing).

mango-pickle-recipe

10. Once they start crackling, add 8 to 10 curry leaves. Fry for 1 to seconds and then switch off the flame.

mango-pickle-recipe

11. Pour this hot tempering or hot oil mixture over the spiced raw mangoes.

mango-pickle-recipe

12. Mix everything very well with a spoon.

mango-pickle-recipe

13. Allow the pickle to cool and store in a clean, sterilized glass bottle. The pickle is ready. Serve this pickle as a condiment with your favorite meal like curd rice or khichdi or sambar rice or vegetable pulao or vegetable biryani. Refrigerate the pickle for later use.

instant mango pickle

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Kerala Style Instant Mango Pickle

4.75 from 8 votes
This Kerala style instant pickle is prepared with raw unripe mangoes, mustard seeds, curry leaves and spice powders.
instant mango pickle recipe, mango pickle kerala style
Author:Dassana Amit
Prep Time:10 mins
Cook Time:2 mins
Total Time:12 mins
Course:side dish
Cuisine:indian
Diet:vegetarian
Servings (change the number to scale):1 bowl
(1 CUP = 250 ML)

Ingredients

main ingredients

  • 300 grams unripe mangoes or 4 small green mangoes - peeled and chopped or 1 to 1.25 cups chopped and peeled raw unripe green mangoes (keri or kairi or kachcha aam)
  • 3 teaspoons kashmiri red chili powder or red chili powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon salt or add as per taste

for tempering the pickle

  • 3 to 4 tablespoons sesame oil, about ¼ cup, add more if required, can use sunflower oil or mustard oil
  • 2 teaspoons mustard seeds (rai)
  • 1 teaspoon fenugreek seeds (methi dana)
  • ½ teaspoon asafoetida (hing)
  • 8 to 10 curry leaves

Instructions

preparing the pickle

  • Rinse the mangoes and then dry them with a clean kitchen towel. There should be no trace of moisture on the mangoes. Peel their skin. To peel the raw mangoes are optional.
  • Chop the mangoes into bite sized pieces or cubes. Chopping is a bit tough, so use a good knife and be careful of your hands.
  • The chopped raw mangoes should be about 1 cup.
  • Place them in a mixing bowl or wide dish.
  • Sprinkle 1 tsp turmeric powder, 1 tsp kashmiri red chili powder and salt on the chopped raw mangoes.
  • Mix all of them nicely with a spoon.
  • The masalas should nicely coat the chopped raw mangoes.

tempering the pickle

  • Heat 4 tablespoons sesame oil in a small vessel or tadka pan. 
  • Add 2 tsp mustard seeds, 1 tsp fenugreek seeds and ½ tsp asafoetida.
  • Once they start crackling, add the curry leaves.
  • Fry for 1 to 2 seconds and then switch off the flame
  • Pour this hot tempering or hot oil mixture over the masala coated raw mangoes.
  • Mix everything with a spoon.
  • Allow to cool and store the pickle in clean, sterilized glass bottles. 
  • The pickle is ready, serve them as a side dish with your favorite meals.
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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

Comments are closed.

20 comments/reviews

  1. It was good just now tried but the turmeric’s flavour was a little disappointing and mustard oil too4 stars

    • mustard oil will give a different taste and flavor and may not go well with everyone. mustard oil can be used when sesame oil is not there. this pickle also tastes good in sunflower oil. when cooking with mustard oil, it should be heated till it begins to smoke and then the tempering ingredients should be added. this reduces the pungency of the mustard oil. for turmeric, its flavor and taste is there, but i hope you added the amount as mentioned in the recipe.

  2. Hello Dasana,
    thank you so much for your recipe, I just made it, had to tweak it a little, but its awesome, keep up with sharing the love!5 stars

    • thanks tilly and glad that you liked the recipe. happy cooking.

  3. I am from kerala.we made this pickle for sadhya

    • thanks. yes i know.

  4. Namaste, I just tried to make it and I have a question do these fenugreek seeds are supposed to be so hard on teeth? Or I bought not good ones? Because they crackle as if my tooth broke 🙂4 stars

    • fenugreek seeds when raw are hard. but when you fry them, they become brittle and can be eaten. same is when you cook them in a dal or gravy, they soften. i guess they needed to be fried for some seconds in the oil. you wouldn’t have felt them to be hard. hope this helps.

  5. Thanks Dassana for this simple yet tasty pickle.

    • Welcome Bindu

  6. I have made this today. Super yummy. Thanks for the easy receipe!

    • welcome chaaru and thankyou, glad you liked the instant pickle 🙂

  7. How long can we store this? Can it be refrigerated?

    • its stays well for a week or about 10 days in the fridge.

  8. I love to make foood
    This is awsm
    Pleasee update new ones

    • thanks pranjay

  9. I made this! super easy and delicious. I am so proud of me today.Thank you so much. I love your recipes.

    • welcome rinku. thanks for sharing positive feedback.

  10. This is such a mouth watering recipe, will make this first thing tomorrow morning Canada time. I am a huge fan of your recipes as always!
    Mala

    • surely try mala and let us know how the pickle was? thankyou.