South Indian Mango Pickle

Recipe by
Total Time:
130 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Chich Barak Kebbe, Lemon Leaf Mint Thogayal , Taiwanese Hamburgers, Chettinad Kathrikai Avial

Rate This Recipe


  • sour mangoes - 2 kg
  • salt - 1/2 kg
  • gingili oil - 1/2 kg
  • mustard seeds - 2 tsp
  • fenugreek - 1 tsp
  • chilli powder - 200 gm
  • turmeric powder - 3 tsp
  • whole (compound) asafoetida - 15 gm

How to Make South Indian Mango Pickle

  • Cut mangoes into medium size pieces and mix with salt.
  • Heat oil, add asafoetida and fry till brown. Lower the fire, remove the asafoetida and keep aside.
  • Add mustard to oil. When it splutters, add fenugreek and mango pieces.
  • Add chilli powder and turmeric powder. Stir well and remove from fire.
  • Powder the asafoetida and add to the pickle. Mix well. Cool completely and store in jars.
  • The pickle will be ready in 2 days. Will keep well for 3-4 months and longer in fridge.