December 26, 2011

Mango Pickle

This recipe for mango pickle is really instant & very easy to make. This pickle goes very well with curd rice as a side.

Medium size raw mango - 1 (cut into small pieces)
Red chilli powder - 3/4 tsp
Hing - 1/4 tsp
Salt - to taste
Gingelly oil - 4-5 tbsp
Mustard seeds - 1/2 tsp

Take the cut mangoes in a big bowl (which will be convenient to stir). Add chilli powder, hing, salt and mix well. Keep it aside.

Heat gingelly oil in a pan, and let the mustard seeds splutter in it. Now add the (hot) gingelly oil to the mangoes and mix well.

Store it in a clean, dry bottle for upto a week or two (in fridge). In my house, it is always emptied before that :-)


  • Make sure to buy raw mangoes (green & sour). If the mango is even a little ripe, the pickle tastes sweet no matter how much ever chilli powder is added. Look for mangoes that are deep green in color and are not mushy around the stem.
  • Try to cut the mangoes into very small pieces of about the same size. It definitely elevates the taste of the pickle.
  • Add oil when it is very hot (as soon as it is taken off the stove). DO NOT let the oil cool.

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