Instant Mango Pickle

Course: Side Dish
Cuisine: Indian, Kerala, South Indian
Servings: 4 -5
Author: Maria Jose Martin
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  • 200-225 gms Raw Mango 1 med-big size
  • 1/4 tsp Turmeric powder
  • 1 tbsp Chilli powder
  • a pinch Fenugreek powder
  • a pinch Asafoetida (kayam)
  • 2 Dry red chilli
  • 1/4 -1/2 tsp Mustard seeds
  • 1.5 tbsp Vinegar
  • 2.5 - 3 tbsp Sesame oil
  • 1/4 cup Water
  • Salt


  • Cut the cleaned mango into thin lengthy strips. Marinate the mango strips with salt and turmeric powder for 1 hr.
  • Add chilli powder, fenugreek powder and Asafoetida to the marinated mango strips. Mix well. Heat oil in a pan, when it's becoming smoking hot, switch off the flame. Add mustard seeds,dry red chilli and curry leaves to this.
  • Fry it for a min or so. Add this to the mango mixture. Stir well for 2 mins or so. Make sure the raw taste of chilli powder isnt there.
  • In the same pan, boil 1/4 cup water along with vinegar and add to the mango mixture. Stir well. You can serve it immediately.
  • Once it is cooled completely, store in an airtight bottle in the fridge.


I kept the skin on for mango, but I think it's better to remove the skin and use the mango.
Also after adding chilli powder, fenugreek and asofetida to the mango mixture, do a taste test. If you dont get the flavours, you can add a bit extra of the same along with mustard and dry red chilli.
The original recipe doesnt use vinegar, but I added it for a slight tangy taste.
In the original recipe, it's mentioned that the oil tends to become foamy/ bubbly after adding to mango, but nothing like that happened for me. If it becomes bubbly for you, just keep stirring it, till the bubble subsides.