Mango Pickle

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  • Serves: 1
  • Complexity: very easy
  • Origin: Kerala
Mango Pickle


  • Mangoes 2 nos cut into small square pieces
  • Chilli powder 4 tsp
  • Asafoetida 1/2 tsp
  • Turmeric powder 1 tsp
  • Mustard seeds 1/2 tsp
  • Oil 1 tsp
  • Salt to taste


  1. Heat oil in a pan and mustard seeds

  2. When it pops, reduce heat  and add chilli powder, salt, asafoetida, turmeric and stir for about 3 min.

  3. Turn off the flame. Alow to cool

  4. Add this mixture to the cut mangoes and mix thoroughly.

  5. Keep this for 7-8 days for the flavour to seep into mangoes.

  6. You can add a little bit of distilled vinegar if you like. It will prolong the freshness. 

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