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Pickles of India – Kerala Style Instant Mango Pickle

May 07, 2018







The process of making pickles is no more a long and tedious one. In fact, it's absolutely simple. Try this Kerala Style Mango Pickle made with a blend of aromatic Indian spices and Emami Healthy and Tasty Kachi Ghani Mustard Oil to give your meal a kick.


    Raw mangoes: 500 grams
    Salt to taste
    Emami mustard oil: 4 tablespoons
    Mustard seeds: 1 teaspoon
    Fenugreek seeds: 1 teaspoon
    Hing: ¼ teaspoon
    Garlic: 8-10 cloves
    Curry leaves: 15-20
    Turmeric powder: 1 teaspoon
    Kashmiri red chilli powder: 3 tablespoons
    Vinegar: 1 cup


Wash the raw mangoes and wipe them with a kitchen towel.
Cut into small pieces with skin on.
Add salt to the mangoes and keep aside for 30 minutes.
Heat oil in a pan.
Once the oil is hot, add mustard seeds and fenugreek seeds and fry for a few seconds.
Add hing, garlic cloves and curry leaves and fry for a few seconds.
Add turmeric powder, Kashmiri red chilli powder and vinegar and fry for another few seconds.
Add the mangoes and mix well.
Remove the pan from heat.
Cool the pickle and transfer it in a sterilised container.
The pickle is ready to serve. Store it in the refrigerator for up to 7 day

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