Kerala Style Chopped Mango Pickle
Prep time
Cook time
Total time
Quick & easy chopped mango pickle that goes very well with most Indian dishes.
Recipe type: Pickle
Cuisine: Indian
Yield: 2 x 300 ml Jars
  • 4 raw mangoes
  • 4 tsp salt
  • 4 tsp kashmiri red chilli powder
  • 4 tbsp gingelly oil (sesame oil)
  • 4 tsp sarson (mustard seeds)
  • 4 tsp roasted methi powder (roasted, powdered fenugreek seeds)
  • 4 tsp hing (asafoetida)
  • 4 stalks curry leaves
  • Equipment Used:
  • Heavy Bottomed Kadhai
  • Glass Jars
  1. Wash & wipe the mangoes. Dice them up along with the peel, discarding the pits.
  2. Mix in the salt and let the mangoes sit, covered, in the refrigerator for an hour. They will let out some water.
  3. Mix in the red chilli powder.
  4. Heat the oil in a heavy bottomed kadhai (wok) on high flame. Add the sarson and fry until it sputters.
  5. Reduce the heat to medium and add the methi powder. Fry for about a minute.
  6. Add the hing and fry for another minute.
  7. Reduce the heat to low and add curry leaves (discard stalks). Fry until crackling, about 30 secs.
  8. Add in the marinated mangoes and increase the heat to high. Cook, stirring often, for about 2-3 minutes.
  9. Turn off the flame and let the pickle cool completely in the kadhai.
  10. Transfer to clean glass jars and store in the fridge for upto 2 weeks.
Recipe by Food-Dee-Dum at