Department of Cultural Affairs, Government of Kerala

Kerala Culture

Mango Pickle

Chopped raw mango with skin – 2 cups
Chopped green chilies – 6 nos
Chili powder – 2 tsp
Asafoetida powder – 1 tsp
Vinegar – ½ cup
Salt – as required
Mustard Seeds – 1 tsp
Dried red chilies – 4 nos
Fenugreek powder – ¼ tsp
Curry leaves – as required
Gingelly oil – ¼ cup
Method of Preparation:
Marinate chopped raw mangos with green chilies and salt and keep it overnight. Next day in a pan, add gingelly oil and keep the flame on. Splutter mustard seeds in oil and to this add dried red chilies and curry leaves. In a bowl mix vinegar, dry curry powders (chili, asafoetida, fenugreek) and the mango pieces’ mixture kept overnight. Add the mixture to the pan on flame. Let the mixture boil. Allow it to cool and serve.


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