Kerala Style Tender Mango Pickle

Radhika.Menon's picture

Sep. 25, 2012

In Kerala this type of pickle is often prepared in the wake of summers, when the mangoes are still in raw state. This pickle has big shelf life in comparison to others due to its integral method of preparation. In many Keralite homes, kannimanga curry is an integral part of their daily meal.


Tender mangoes 1 Kilogram
Salt 1/2 Kilogram
For pickling
Mustard seeds 3 Tablespoon (Leveled)
Chili powder 180 Gram
Asafoetida 1 Pinch (Optional)
Seasame seed oil 100 Milliliter
Fenugreek seeds 3 Tablespoon (Leveled)



1. Wash, and dry tender mangoes by wiping them with a cloth. Remove the stems from these mangoes.

2. Take a bottled jar and add the dried mangoes to it.

3. Add salts over these mangoes and shake well, and allow it to remain in that condition for about 15 days. If using earthen pot, then tie the mouth of jar with white cloth (this is done to keep away the moisture, which may spoil mangoes). The salt draws out juices from mangoes and as a result they start shrinking. Some of the mangoes may even get melted, but that imparts taste to the pickle.

4. Open the jar on every 2-3 days and stir the mangoes well using dry wooden ladle. Once the mangoes get shrunk, their color turns pale yellow from bright green.


After 15 days

5. In a kadai, heat oil and splutter mustard seeds. Add fenugreek seeds and roast well. Keep it aside when done. Allow this mixture to cool and pound them coarsely.

6. Add chili powder to pan along with mustard paste and stir well.

7. Add some brine from mangoes and boil this mixture. For thick gravy, bring the mixture to a rolling boil.

8. Remove from heat and check for the saltiness and spiciness. Allow the gravy to cool.

9. When the gravy cools down, add it to the mangoes and stir well.


10. Bottle the pickle and store in a cool dry place. This will stay good for months together.


11. Good to go with plain rice or sadya

Recipe Summary

Difficulty Level: Medium
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 65

Nutrition Facts

Serving size

Calories 36Calories from Fat 19

 % Daily Value*

Total Fat 2 g3.1%

Saturated Fat %

Trans Fat 0 g


Sodium 1221 mg50.88%

Total Carbohydrates 5 g1.7%

Dietary Fiber 1 g4%

Sugars 2 g

Protein %

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet