Mango Pickle in 10+ Traditional Varieties

 

Mango Pickle is an integral part of Kerala cuisine and usually prepared using green mango through different methods. Some of such secret recipes have been passed from one generation to next as chain, and still used by many. Many such good recipes have already lost from scene as they are noted recorded. Here I give a few mango pickle recipes that can be easily tagged as ‘Grandma Recipes’, and here are they.

Mango Pickle Recipe 1

Ingredients for mango pickle:

1. Mango – 1, grated after removing skin

    Carrot – 1, grated

    Beetroot – 1, grated

    Tomato, big – 1

2. Sesame oil – For tempering

    Mustard and curry leaves – A little

3. Turmeric powder and asafoetida – As per preference

4. Salt and jaggery – As required

5. Chilli Powder – For taste

6. Vinegar – 1 spoon

Method of preparation:

1. Remove the skin of tomato and chop into fine pieces.

2. Mix together all the chopped/grated vegetables.

3. Heat sesame oil in a pan and sputter curry leaves and mustard.

4. Add turmeric powder and asafoetida, followed by vegetables.

5. Add sufficient salt and jaggery, and cook the ingredients till water content is fully absorbed.

6. Add chilli powder and continue cooking till oil separates from the pickle.

7. Take off from flame and add a spoon of vinegar.

Mango Pickle Recipe 2

Ingredients for mango pickle:

1. Sour mangoes – 2, grated after removing skin

2. Sesame oil – 100 gm

3. Crushed ginger – ½ cup

    Crushed garlic – ½ cup

    Curry leaves – 2 stalks

4. Fenugreek powder – ½ spoon

    Asafoetida powder – 1 spoon

5. Salt – As per taste

6. Vinegar – 2 or 3 spoons

Method of preparation:

1. Heat sesame oil in a pan and sauté ingredients no: 3.

2. Add ingredients no: 4, and mix well.

3. After 2 minutes, add mango and sprinkle salt.

4. Put off the flame and allow your mango pickle to cool.

5. Pour vinegar and mix well. Store the pickle in glass containers.

Mango Pickle Recipe 3

Ingredients for mango pickle:

1. Sour mango grated – 1 cup

    Salt – For taste

2. Sesame oil – 1 big spoon

3. Mustard – ¼ tea spoon

    Red chillies broken – 2

    Garlic – 5 nos. sliced lengthwise

    Green chillies – chopped into round pieces

    Mustard dal – ½ tsp

    Curry leaves – 2 stalks

4. Crushed chillies – 2 table spoons

    Asafoetida powder – 1 tsp

    Fenugreek powder – 2 pinch

Method of preparation:

1. Place grated mango under direct sun for 10 minutes and marinate with sufficient salt.

2. Heat sesame oil in a pan.

3. Add ingredients no: 3 one by one and fry well.

4. Reduce the flame and add ingredients no: 4.

5. Put off the flame and allow the gravy to cool.

6. When the gravy cools completed, add grated mango and mix well.

Mango Pickle Recipe 4

Ingredients for mango pickle:

1. Mango fruit – 2, chopped into pieces after removing skin

    Dates – 10, split into 2 or 4 after removing seeds

    Raisins – A little

    Sesame seeds – A little

    Kashmiri chilli powder – 1 table spoon

    Salt – For taste

    Lemon juice – 2 table spoons

2. Fenugreek fried and powdered – A little

    Asafoetida powder – A little

    Coconut oil – 2 table spoons

Method of preparation:

1. Mix together ingredients no: 1.

2. Add the powders along with 2 table spoons of coconut oil.

3. Mix well the contents. Pickle is ready.

Mango Pickle Recipe 5

Ingredients for mango pickle:

1. Tender mango (Kanni Maanga) – 1 kg

    Crystal salt – 1 cup

2. Kashmiri chilli powder – 3 table spoons

    Turmeric powder – 1 tea spoon

    Asafoetida powder – 1 tea spoon

    Mustard fried (without oil) and smashed well – 1 table spoon

3. Vinegar – ¼ cup

4. Sesame oil – 1 cup

5. Mustard dal – 1 tea spoon

Method of preparation:

1. Wash the mangoes and completely remove the moisture content using a cotton cloth.

2. Add crystal salt to it, mix well and store in a closed container for 3-4 days.

3. When colour of mango changes, drain off from excess salt.

4. Soak ingredients no: 2 in ¼ cup vinegar.

5. Heat 1 cup sesame oil and sauté this gravy.

6. Pour the salt water (after removing mangoes) along with a little more water.

7. Boil the contents well and allow the gravy to cool completely.

8. Add salted mangoes to this gravy along with 1 teaspoon of mustard dal.

9. Mix the pickle well.

10. Make sure that oil fully immerses the mango pieces and its gravy.

Mango Pickle Recipe 6

Ingredients for mango pickle:

1. Green mango – 2, slice thin

2. Sesame oil – ½ cup

3. Chilli powder – 2 big spoons

    Asafoetida powder – ½ spoon

    Roasted fenugreek powder – ½ spoon

    Salt – As needed

Method of preparation:

1. Heat sesame oil in a pan.

2. Mix ingredients no: 3 and add mangoes to it.

3. Pour the sesame oil and mix well.

Mango Pickle Recipe 7

Ingredients for mango pickle:

1. Sesame oil – As required

    Mustard – For tempering

    Red chillies – 2 or 3, broken

    Curry leaves – A stalk

2. Chopped mangoes – 1 cup

3. Salt, chilli powder and asafoetida powder – As needed

4. Water – 1 cup or as needed

Method of preparation:

1. Temper mustard seeds in sesame oil and add ingredients no: 1.

2. Add mangoes, ingredients no: 3 and sufficient water.

3. Mix the contents well and bring to boil.

4. When your mango pickle boils well, take off from flame.

Mango Pickle Recipe 8

Ingredients for mango pickle:

1. Skin of well-ripen nutmeg – ½ kg

    Salt – As needed

2. Sesame oil – ¼ cup

3. Mustard – ½ spoon

    Fenugreek seeds – ½ spoon

    Cumin seeds – ½ spoon

    Ginger chopped – ½ spoon

    Garlic chopped – ¼ cup

4. Pickle powder – A little

5. Chilli powder – 4 spoons

    Jaggery – 2 small pieces

    Vinegar – 3 spoons

    Boiled and cooled water – 1 cup

    Salt – As required

6. Unripen Moovandan Mango – As needed

Method of preparation:

1. Finely slice nutmeg skin and mix it well with sufficient salt.

2. Keep it aside for two days.

3. Cut mango into pieces, salt it and keep under direct sun to dry.

4. Heat sesame oil and sauté ingredients no: 3.

5. Mix pickle powder with a little water to make a fine paste.

6. Add this paste to the sauted contents along with ingredients no: 5.

7. Mix the contents well, boil it and take off from flame.

8. Add dried mango and salted nutmeg pieces and mix well.

9. If needed add asafoetida powder in required amount.

10. Use it after 10 days.

Courtesy: Grihalakshmi Magazine August 16-31, 2017

Mango Pickle Recipe 9

Ingredients for Mango Pickle:

1. Green mango chopped – 2 cups

2. Salt – 2 table spoons

3. Oil – 1/4cup

4. Mustard – 2.5 tsp

5. Fenugreek – ½ tsp

6. Curry leaves – 2 stalks

7. Chilli powder – 2 tsp

8. Vinegar – 2 tsp

9. Mustard seeds – For tempering

How to prepare Mango Pickle?

1. Marinate mango pieces with salt, and allow it to rest for half an hour.

2. Make a fine powder of fenugreek and mustard.

3. Heat oil in a pan, and sputter mustard seeds.

4. Add mustard-fenugreek powder, chilli powder and curry leaves.

5. Sauté it and add mango pieces and vinegar.

6. Allow your pickle to cool.

7. When it completely cools off, transfer the contents to a glass jar.

8. Place the jar in refrigerator, and use it within a week.

Courtesy: Grahalakshmi Magazine, May 1-15, 2018

Green Mango Pickle (Recipe No: 9)

Ingredients for Green Mango Pickle (Recipe No: 9):

1. Green mango – 2

2. Coconut oil – 2 big spoons

3. Mustard – 1 small spoon

    Red chillies – 2

    Curry leaves – 2 stem

4. Turmeric powder – ½ small spoon

    Chilli powder – 2 big spoons

    Salt – For taste

5. Asafoetida powder – ½ small spoon

How to prepare Green Mango Pickle (Recipe No: 9)?

1. Chop green mangoes into small pieces, along with its skin.

2. Heat oil and sauté ingredients no: 3.

3. Add half cup water, followed by ingredients no: 4 and boil the contents.

4. After 2 minutes, put off the flame.

5. Add mango, mix well and close the lid for two minutes.

6. Open the lid, sprinkle asafoetida powder and serve.

Courtesy: Vanitha Magazine April 1-14, 2015 

A few more vegetarian pickle recipes for you to try. Here is the page link. Click on the images in the gallery to read: