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kadumaanga achaar kerala mango pickle

Kerala Style Mango Pickle

  • Total Time: 0 hours


Spicy, flavorful, aromatic and definitely mouth-watering Kerala Style Mango Pickle is ridiculously easy to prepare. Sour raw mangoes and gingelly oil are the main ingredients that give the pickle its unique flavor.


  • 1 large raw mango, diced small (It will come to 2 cups)
  • 1 tbsp ginger, finely chopped
  • 1 tbsp garlic, finely chopped
  • 3 green chilies, finely chopped
  • 2 sprigs curry leaves
  • 1 tbsp mustard seeds
  • 4 tbsp Kashmiri red chili powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp asafoetida
  • 1/4 tsp fenugreek powder
  • 1/4 cup gingelly oil/ sesame oil/ til ka thel
  • Salt, to taste


  1. Add salt and 1/4tsp asafoetida to the chopped raw mango. Mix well and set aside for 6 hours or overnight.
  2. Next day, heat gingelly oil in a pan. Add mustard seeds. When it splutters, add ginger, garlic, green chilies and curry leaves. Saute for a couple of minutes.
  3. Keep the flame in low and add red chili powder, turmeric powder, fenugreek powder and the remaining asafoetida. Mix well and saute for a couple of minutes.
  4. Remove from flame and add to the 'marinated' mango. Mix well.
  5. Serve immediately or store in an airtight container in a refrigerated upto a week.


You can add a few tbsp of vinegar while sauteing the spice powders. Also add half a cup of water and let it boil. Adding this would extend the shelf life of the pickle.
Leave the skin on so that the mangoes remain crisp and not soggy.

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Pickles
  • Cuisine: Indian/Kerala