Mango Pickle Recipe (South Indian Style)

This Mango pickle recipe features raw mangoes pickled in a brine with mustard, fenugreek, and chili powder, resulting in a tangy and spicy flavor.

Mango Pickle Recipe Ingredients

  • 1 kg raw mangoes, washed and roughly chopped
  • 1/4 cup mustard seeds
  • 1/4 cup fenugreek seeds
  • 1/4 cup red chili powder
  • 1 tbsp turmeric powder
  • 1 tbsp salt
  • 1 tbsp fenugreek powder
  • 1 tbsp asafoetida
  • 1 cup mustard oil
  • Curry leaves (optional)

How to Make Mango Pickle

  1. Sun-dry the mango pieces for 2-3 days, or until slightly wrinkled.
  2. Dry roast the mustard and fenugreek seeds separately until fragrant. Grind them coarsely with the red chili powder.
  3. Mix the ground spices, turmeric powder, salt, fenugreek powder, and asafoetida in a bowl.
  4. Heat mustard oil in a pan until it starts smoking.
  5. In a large jar, layer the sun-dried mango pieces with the spice mixture.
  6. Pour the cooled mustard oil over the mix, ensuring everything is coated.
  7. Add curry leaves (optional) for extra flavor.
  8. Close the jar tightly and store it in a cool, dark place for at least 4 weeks before consuming. The longer it sits, the deeper the flavors will develop.

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