Instant Raw Green Mango Pickle Indian Kerala Recipe

Instant Raw Green Mango Pickle Indian Kerala Recipe

This instant mango pickle made using green mangoes is easy and quick to make, spicy and yummy with the South Indian style preparation. It goes great with rice, yogurt and other side dishes or any curry as you like.

Course Side Dish

Cuisine Indian

Keyword green mango pickle, mango recipes

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Servings

Calories 125kcal

Author Recipe Garden

Ingredients

½ of a medium sized green raw mango
3 tablespoons sesame seed oil
¼ cup water
2 teaspoons mustard seeds
1 string curry leaves
5 dry red chilies broken
½ teaspoon red chili powder
¼ teaspoon turmeric powder
¼ teaspoon fenugreek seed powder
salt as required

US Customary - Metric

Instructions

Wash the mango, pat dry with paper towels, and cut the mango into small pieces.
Mix the sliced mango pieces with desired salt and keep aside.
In a sauce pan, heat oil and add mustard seeds. When the mustard seeds splutter, add the broken dried red chilies and curry leaves, fry for a few seconds.
Keep the heat to very low and add the red chili powder, turmeric powder, fenugreek powder and mix well.
Add the water and little salt, increase the heat to medium, and as soon as this mixture starts boiling, switch off the stove and pour the mixture over the salted mango pieces.
Gently stir the mango pickle and serve it with rice along with other dishes for lunch or dinner!

Notes

If you think the pickle is too spicy for your liking, you can try reducing the spiciness by adding a spoon of sugar or adding half a teaspoon of vinegar, or try reducing the red chili powder the next time you make it.

This is a small batch pickle but if yu want to save it for later use or if you want to make more servings so you can use later, make sure to transfer this to clean, dry glass jars and store in refrigerator where it will stay fresh for another few more days if stored properly.

Nutrition