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Main Course

Instant Home Made Mango Pickle

Sun-soaked and fiery — this mixed pickle is the small jar that sits on every Kerala dining table and makes plain rice taste complete. A little goes a long way.

Ingredientsfor 5 servings

Green Mangoes : 1 large sized
Pickle Powder : 2 tsp (I used Eastern Brand
Chilly Powder : 1 tsp (adjust your taste
Curry leaves : 1 strips
Green Chilly : 1 (preferably Kanthari Mulaku
Nallenna : 4 tsp
Mustard seeds : 3 tsp
Salt, to taste
Vinegar : 3 tsp
Garlic : 3 Medium sized cloves — chopped
Ginger : small piece

Preparation

Step 1
Cut the mangoes into small size and marinate them with salt.
Step 2
In a grinder, powder the mustard seeds.
Step 3
In a deep pan, heat gingelly oil and add curry leaves and mustard powder.
Step 4
Add garlic, ginger and green chilly to this.
Step 5
Cook for a minute and then add Mangoes, followed by Chilly powder and Pickle powder.
Step 6
Fold everything together gently, and do adjust the salt. Add oil if its too dry.
Step 7
Put off the flame and add vinegar to this.
Step 8
Transfer the contents to a dry glass bottle, when completely cooled.
Step 9
Make sure that there is no water involved during the whole process.
Step 10
You can use it from the same day on wards but better wait for 2-3 days for the flavors to get infused.

Tip

Mustard oil needs to be heated to smoking point and then cooled before adding to the pickle. This removes its pungent raw flavour.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

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Main Course

Instant Home Made Mango Pickle

Sun-soaked and fiery — this mixed pickle is the small jar that sits on every Kerala dining table and makes plain rice taste complete. A little goes a long way.

Ingredientsfor 5 servings

Green Mangoes : 1 large sized
Pickle Powder : 2 tsp (I used Eastern Brand
Chilly Powder : 1 tsp (adjust your taste
Curry leaves : 1 strips
Green Chilly : 1 (preferably Kanthari Mulaku
Nallenna : 4 tsp
Mustard seeds : 3 tsp
Salt, to taste
Vinegar : 3 tsp
Garlic : 3 Medium sized cloves — chopped
Ginger : small piece

Preparation

Step 1
Cut the mangoes into small size and marinate them with salt.
Step 2
In a grinder, powder the mustard seeds.
Step 3
In a deep pan, heat gingelly oil and add curry leaves and mustard powder.
Step 4
Add garlic, ginger and green chilly to this.
Step 5
Cook for a minute and then add Mangoes, followed by Chilly powder and Pickle powder.
Step 6
Fold everything together gently, and do adjust the salt. Add oil if its too dry.
Step 7
Put off the flame and add vinegar to this.
Step 8
Transfer the contents to a dry glass bottle, when completely cooled.
Step 9
Make sure that there is no water involved during the whole process.
Step 10
You can use it from the same day on wards but better wait for 2-3 days for the flavors to get infused.

Tip

Mustard oil needs to be heated to smoking point and then cooled before adding to the pickle. This removes its pungent raw flavour.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

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