16 May, 2012

Raw Mango Pickle (Kerala Style)

This is the most common mango pickle made all over in Kerala. My Mum had taught me how to make it once and it turned out really good. I prefer mango pickle in mustard oil, mustard seeds and large triangular mango pieces with part of the pulp stuck to the seeds (just writing about is making my mouth water, it's been ages since I have had that). In Kerala people find it weird to cook anything in mustard oil and the mere smell of the pickle I find so mouth-watering, will drive people away.

My husband and in laws are crazy about the kerala style mango pickle. So I knew I have to make it often coz they don't like the store bought one. I had the memory of getting the pickle right the first time, so I had this over confidence that I know how to make it, I was forgetting that I got it right with my Mum by my side.  After a failed attempt, I called her up and she explained the procedure and I just followed it. It tasted great but after a week all we could taste was sourness from the mango. I realised no matter what recipe you follow, you need to have an idea about the sourness of the mangoes you are using if you want to make big batches of this pickle.

Now after making it many times, I'm comfortable enough to say that I can make good mango pickle that is loved by all. Since making small batches of it won't serve the purpose in my house, the key is to make it a week before I plan to serve it. I also rub some salt onto the cut mango pieces to get the sour juices out and it also softens the mango and don't really need to cook it.

Recipe Source: Vazhayila

Makes 1kg
Preparation Time: 30 minutes
Cooking time: 10 minutes

Ingredients I used:

1kg Raw Mango
2 whole Garlic pods (enough to get 2tbsp of chopped garlic)
2 inch piece of Ginger
4 Green Chillies
5-6 sprigs of Curry Leaves
1/4 tsp Turmeric powder
7-8 tbsp Red Chilli powder
1/4tsp Asafoetida/ Hing/ Kayam
2tsp Mustard seeds
1tsp Fenugreek/ Methi/ Uluva seeds
1tbsp Vinegar (optional)
4tbsp + 1tbsp Sesame oil
Salt to taste
1cup water


1. Wash, dry and chop the mango into small pieces. This is the most time consuming part of the recipe. I do not like using the electric chopper as the mango pieces don't look uniform with it. So I choose to pain stakingly chop them with hand.

2. Add 1tsp salt to the chopped mango pieces and toss them well. Keep it aside for at least 6 hours maximum 24 hours. Mean while peel and finely chop the ginger, garlic and green chillies.

3. After 6 hours drain the water from the mango pieces using a colander.

4. Mix turmeric and red chilli powder in water to make a paste.

5. Heat the oil in a kadai/ wok, add mustard seeds and wait till all of it has spluttered. Add fenugreek seeds and let them splutter too, then add curry leaves and stir for few seconds.

6. Add the chopped green chillies, ginger and garlic and saute till the raw smell has gone.

7. Now add the chilli powder and turmeric paste and let it cook for a minute or two. Turn off the heat and add asafoetida and mix well and add drained cut mango pieces. Mix well till all the mango pieces are coated. Now is the time to add vinegar if you want to.

8. Allow it to cool completely before canning it into sterilized glass bottles.

9. I always top the pickle with a tbsp of oil in the jar which I won't be using right away, before I keep it away in the refrigerator.

1. If you make a small amount for instant use, you might need to add only half of chilly powder as you will be using up all the pickle in a short period of time.
2. If you intend to make a large amounts and store, it's better to add the amount of chilly powder mentioned, though it seems a lot as it will be balanced by the sour juices of the mangoes over a week's time.
3. Unlike in a curry, you will need to add a lot of salt too. It's not healthy but it's tasty.
4. Some people completely omit ginger and garlic but I personally feel it enhances the flavour of the pickle.If you want to make it sattvic just omit garlic.
5. The crispness of the mango pieces will depend on how long the mangoes were left with the salt.
6. According to your preference increase or decrease the number of hours. I like the mangoes mushy but my family prefers the crunch so I keep it just for 6 hours.
7. The pictures were taken when I made the pickle with 2kg mangoes but the recipe given is for 1kg of mangoes, so don't go by the amounts in the pictures. :)

Health and Nutrition
  • Raw mangoes are good source of Dietary fibre, Vitamin C, Vitamin A and Vitamin B6.
  • High salt content makes this food not so healthy and it is not advisable for people with hyper tension and high blood pressure. 
 EP Series Herbs and Spices event started by Erivum Puliyum

Great Indian Summer Pickles & Preserves Fest

Serve it- Preserved Hosted by Krithi's Kitchen and Oh taste n See


  1. Omg, cant take my eyes from ur fingerlicking,super tangy pickle.

  2. Ammoooooo ithu kandal engane kothivarathirikkum...Yummy.

  3. Too droolworthy!!!!
    Prathima Rao
    Prats Corner

  4. Just looking at that mango pickle makes my mouth water. You have captured it beautifully as usual! I did not know mangoes were so versatile until a couple of years back and look forward to each and every recipe that includes mangoes.

  5. Tongue tickling, we don't add garlic, shud try your way next time..

  6. Lovely pics....all time fav pickle.

  7. wow....
    mouthwatering pickle :)
    stunning clicks.

  8. So tempting pickle and awesome pics..

  9. its looking finger licking good! Great pictures! Love mango pickle!

  10. Irresistible flavors da..kothiyavunnu..Superb pics too!!
    You can link this to EP Series -Ginger or Peppercorns,link is below..

    Join me(Erivum Puliyum)
    in the following ongoing events-
    Show me Your HITS -Iron Rich Foods
    EP Series-Ginger or Pepper Corns

  11. Lovely version of mango pickle with cute clicks

  12. wow!amazing clicks..and lovely recipe.....really nice

  13. I have only one word.. okay may be two - LIP SMACKING :).. looks very tempting. I've never tried adding ginger garlic to it.. Love it!

  14. thanks for your comments on my blog anisha. glad to have discovered your space.

    your mango pickle is looking great. this is the way one of our keralite neighbours would make the mango pickle and share it with us also.

  15. pickle looks so good. finger licking pickle

  16. excellent looking pickle...loved the recipe and the pictures both....thanks for linking to the event

  17. Wow...mouthwatering pickle. Thanks for sending it to: 'Serve it -Preserved', and for your lovely comments at OhTastenSee.

  18. Wow..that's an new way of pickling to me...pickle looks mouth watering....

  19. wow...what a mouthwatering pickle...loved those pics !!!

  20. My mouth is watering right now..visit me at http://megdeliciousadventures.blogspot.in/

  21. Mouth watering......... I am drooling. loved your clicks.

  22. Looks delicious; we dont add ginger or garlic to this pickle but it sounds equally delicious.

  23. mouthwatering i would say !!!!!

  24. Just looking at that mango pickles makes my mouth water. Tongue tickling, we don't add garlic, shud try your way next time..

  25. ayooo... kothi varuneeeee

  26. Very nice recipe. Tried it out today .Look and smell too very inviting. Thanks for the same

  27. Kerala is exciting place for the tourist. You can visit this place easily during your honeymoon with your exciting weekend. The place is giving you a wonderful time with the spicy food.

  28. Enjoyed reading it and my mouth was watering through out. Thanks for sharing, but have you ever tried South Indian Andra Style Mango pickle, You can also try Mango pickle Aam achar and various andhra pickles by SITARA at their online store , The India's biggest online store for pickles. Bitter Gourd pickle achar or kakarakaya pickle and various andhra pickles by SITARA at their online store , then it's a totally different scenario health and taste combination.

  29. Thanks for sharing, but have you ever tried fish pickle, You can also try fish pickle achar and various non veg pickles by SITARA at their online store , The India's biggest online store for pickles

  30. The website is looking bit flashy and it catches the visitors eyes. Design is pretty simple and a good user friendly interface. Mango exporter pakistan

  31. The oil extracted from the seeds of is known as best oil for cooking india oil. It has a high quantity of vitamin E, which makes it excellent for being used in and cosmetic products.When oil is refined, it loses a lot of nutrients but cold pressing it in a marachekku oil ensures that you retain all of it,” says the 35-year-old who works in a software firm. Traditionally, south India was known for using cold pressed oil. Bullocks were led around the 'chekku oil', turning the wooden crusher to extract oil.“You have to ensure that the oil you get from the oil chekku is cold pressed,” she says, adding that the labourers employed are screened for infectious diseases and the raw material used has been thoroughly cleaned.Cold pressing is a technique in which the mara chekku oil is mechanically pressed from the seeds at temperatures not exceeding 120F.

  32. Mouthwatering Fabulous recipe. I love Andhra style avakaya/ mango pickle. the making process shown here looks very clear. I feel like it will be helpful and useful to the people who stay far away from homes and pickle lovers. I will be giving a try this weekend. Thanks a lot.!

  33. cold pressed oils is considered to be one of the most versatile natural oils today.

    One of the most important things to keep in mind is - that cold pressed oil behaves differently when heated, it changes texture, color, taste as well as it's nutritional properties.

    Today, it is deemed as one of the healthiest oils, loaded with essential nutrients. In Ayurveda, gingelly is valued for its medicinal properties. It is said to be good for the skin.


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