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south indian mango pickle

chefsatya's picture
Have you always wanted to make pickle at home? Here is a South Indian mango pickle recipe and tips that you could follow and make it right in your kitchen. So now you can say bye to the store bought pickles and actually customise it to your individual tastes. Tips For those who have never tried making this delicacy at home a few tips may come in handy. 1. Make sure to keep ready a reasonably big ceramic jar or a plastic container, clean and dry and with a proper lid. 2. Mangoes must be cleaned and dried properly. Wash and dry hands. No dampness should be allowed to creep in at any stage. 3. Remember that the quantity is more on the day it is made. On the third day the level comes down. Mix it thoroughly. Many make it in a big container, since it is more convenient to mix well. Later it can be transferred to smaller bottles or jars.
Ingredients
  Raw mango 12 Medium
  Mustard powder 300 Gram
  Red chili powder 250 Gram
  Salt 250 Gram (not more than 150 to 200 gms if using iodised salt)
  Fenugreek seeds 50 Gram
  Sesame seed oil 1 1⁄2 Kilogram
Directions

Leave the raw mangoes in water for 15 minutes and dry them with a clean cloth. Cut them into pieces of 1 1/2 to 2 inches. Discard the seed / stone and the onion type layer on the pieces. Clean the cut pieces with dry cloth.

Mix the mustard powder, red chili powder, salt and fenugreek seeds together in a big basin. Add one cup of oil and mix to a consistency that can be held in a fist. Sprinkle the mango pieces also with a little oil. Take a few mango pieces at a time and mix them well with mustard, chili, salt mix and put them in a ceramic jar or a big plastic container. Repeat the process till the mix and the mango pieces are over. Towards the end if a little mix remains it can be added on top. Pour 1 inch oil above it and cover it with a lid. Tie a neat thick cloth over it and store it. Mix it well on the third day. Taste it and if need salt may be added at this stage. Those who want to add garlic or chickpeas can do so now. Take some Avakaya separately and mix a handful of chickpeas in some and garlic in some. Since chickpeas and garlic take oil add extra oil.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Side Dish
Taste: 
Spicy
Feel: 
Rich
Occasion: 
Wedding
Restriction: 
Vegetarian
Interest: 
Party, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
5 Minutes
Ready In: 
25 Minutes
Servings: 
20
Subtitle: 
south indian mango pickle

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Average: 4.1 (8 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 896 Calories from Fat 726

% Daily Value*

Total Fat 82 g126.6%

Saturated Fat 11.3 g56.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4898.1 mg204.1%

Total Carbohydrates 39 g13%

Dietary Fiber 9.6 g38.4%

Sugars 25.9 g

Protein 8 g15.3%

Vitamin A 35.9% Vitamin C 93%

Calcium 10.2% Iron 14.4%

*Based on a 2000 Calorie diet

3 Comments

vandana's picture
Delilah Nathan's picture
 padmavenkey's picture
South Indian Mango Pickle Recipe, South Indian Mango Pickle