Kerala-style Instant Mango Pickle

This recipe is courtesy of my mother-in-law. She was brought up in Palakkad, Kerala, and there is a distinct Keralite touch to her cooking. I have learnt a lot of dishes from her, this being one among them.

The MIL is very fond of this instant mango pickle and makes it by the cartloads whenever raw mangoes are in season. The pickle is then shipped out in little containers to me and other assorted relatives. This season, I decided to try making it at home. I wasn’t disappointed with the results at all.

Here is how I made it…


1 medium-sized raw mango

2 tablespoons oil

1 teaspoon mustard seeds

1 teaspoon fenugreek (methi) powder

1 teaspoon asafoetida

Salt, to taste

Red chilli powder, to taste

1 teaspoon turmeric powder


1. Chop the mango into little pieces – the smaller the pieces, the better and faster they will absorb the spices. There is no need to remove the peel. Mix the salt into the mango pieces and keep aside for 15-20 minutes.

2. Heat oil in a pan. Add the mustard seeds and allow them to crackle. Switch off the gas. Add the fenugreek powder, asafoetida, turmeric powder and red chilli powder to the hot oil.

3. Add the salted mango pieces to the oil in the pan. Mix till the mango bits are evenly coated with the spices. There is no need to cook the mango at this stage.

4. Check for seasonings, and add salt or red chilli powder, if required.

5. Let the pickle cool down completely. Now, it can be filled in clean, airtight containers.


1. There are a lot of variations to this pickle – some people add a dash of jaggery, some add dry red chillies, some add curry leaves, and so on. My MIL makes it this way, short and simple, and I wanted to make it the same way.

2. I am not sure if you get fenugreek/methi powder ready-made. I dry roasted some methi in a pan, till they emitted a lovely fragrance. I removed them onto a plate, let them cool completely, and ground them into a powder in a mixer. Be careful while adding the methi powder, as too much will make the pickle too bitter.

3. This pickle does not keep for long, so it is best consumed within 2-3 days of preparation. It stays good without refrigeration for a couple of days; maybe, it would keep for longer if refrigerated.


This is my fifth post for this year’s Raw Mango Series. Click here, here, here and here to read the first, second, third and fourth posts for the Series, respectively.


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