Cut Mango Pickle – Kerala Style

Cut Mango Pickle


1. Raw mango, sour – 1 medium, cut into small cubes  (Around 1.5 cup)

Turmeric powder – 1/4 tsp

Salt – To taste

2. Gingelly oil / nallenna – 2 tbsp

Mustard seeds – 1/2 tsp

Fenugreek seeds / uluva – 1 pinch

3. Ginger and garlic – 2 tsp each, finely chopped and powdered coarsely in the small jar of a mixie

4. Turmeric powder – 1/4 tsp

Chilli powder – 2 tbsp (I used 1 tbsp regular chilli powder + 1 tbsp kashmiri chilli powder)

Asafoetida / hing – 1 – 2 pinches

Fenugreek powder / uluva podi – 1 – 2 pinches

5. Salt – To taste

6. Jaggery / sugar – 1 pinch (optional)

7. Vinegar – 2 tbsp


1. Combine chopped raw mango with 1/4 tsp turmeric powder and salt. Set aside for 2 hours.

2. Heat 2 – 3 tbsp gingelly oil in a kadai over medium heat. Splutter mustard seeds and fry fenugreek seeds until reddish brown. Add ginger-garlic mixture and curry leaves. Fry until golden brown. Switch off the flame. Add turmeric powder, chilli powder, asafoetida, fenugreek powder and a pinch of jaggery (optional). Saute for a few seconds over the lowest heat setting. Switch off. Add chopped mango. Mix well. Finally add 2 tbsp vinegar. Taste-check for salt. Cool down completely and transfer to a clean air-tight container. Pour 1 – 2 tbsp heated and cooled gingelly oil on top. It tastes best after one day. It will stay for a few weeks at room temperature.

Recipe courtesy – My friend Minju’s mom, Kunjamma aunty

Kaduku manga achar

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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