Fresh Mango Pickle

When we talk about pickles, Fresh Mango Pickle is top on our list. Now we have not figured out if  we eat pickle with food or food with pickle! What we love about this one is the crunch in the mango and it can go from the refrigerator to your plate to your stomach in less than an hour…how cool is that? This Fresh Mango Pickle is from South India and is called Maangaa Curry or Maangai Keeru In Tamil.

Ingredients:

Raw Green Mango – 1
Salt – to taste
Red Chili Powder – to taste
Sesame Oil – 2 tbsp
Mustard Seeds – 1/2 tsp
Fenugreek Seeds – 1/4 tsp (optional)
Asofoetida – 2 pinches
Turmeric Powder – 1/4 tsp

Method:

  1. Wash and cut the mango into small pieces, with or without the peel, discarding the seed.
  2. Add Salt and Red Chili Powder to taste and mix well.
  3. In a small skillet on medium heat, warm the oil.
  4. Once hot, add in the Mustard Seeds and allow them to splutter.
  5. Add in the Fenugreek Seeds and cook for 30 seconds.
  6. Add in  the Asofoetida and Turmeric Powder.
  7. Stir and take it off the flame.
  8. Add the seasoning to the cut Mangoes and mix well again.
  9. Store in the refrigerator for a 4-7days.

Tips:

  1. Health tip – For people with high blood pressure or other medical issues, this is perfect- use ‘NoSalt Salt’ and half the quantity of oil.
  2. Add to sandwiches for an extra kick and a wonderful crunch.
  3. Perfect accompaniment to Yogurt Rice and tastes good with Chapatis and  Vegetables as well.

0 thoughts on “Fresh Mango Pickle

  1. hello sir.
    I want TO KNOW NAME AND QUANTITY OF PRESERVATIVE FOR PICKLE FOR COMMERCIAL PRODUCTION.AND ALSO TO DETAILS OF PICKLE PRODUCTION ON LARGE SCALE

  2. I am new to Indian cooking and do not know what Fenugreek Seeds or Asofoetida are. Do regular grocery stores have them or would I have to find a specialty store? I am looking for ways to use the green mangos that get blown off of our wonderful tree before ripening.

    1. Hi Bonnie,

      I’m also a bit of an newbie and have just reached the point where I know where to buy everything around my place.

      If you live in or near a larger city, check out Indian (or other Asian) grocery stores. The Asafoetida in particular I think you’ll only get at the Indian stores (at least that’s true here in Germany and from what I’ve read in other posts from the US + UK). Otherwise, there’s always the internet – there’s a score of online stores for spices and the like. Just google “buy asafoetida”.

      And I’m envious of your tree… 😉

      Happy cooking,
      Sabine

  3. Hi everyone!

    I just dropped by to say that my grandma used to “marinate” the raw mango before she made the pickle. She’d cut up about two pounds of raw mango, salt them in a huge mixing bowl and store it in the fridge for 24-36 hours. The next day she’d find half the bowl empty (Courtesy: me)and go ahead with the rest of the procedure, ending up with intense, lip-smacking mango achaar. Hope someone tries it out! I’m drooling already! 🙂

    Mash.

    1. Loved the “courtesy: me part” 🙂 Used to do the same – could never stay away from the mangoes drying on the terrace…sigh…those were the days.

  4. I bought a green mango last week specifically for this recipe. I made this the other night & it came out great. I ate some of it up right after I made it(with roti). My mom added jaggery to her pickle for a gujju touch hahaha. =D Both ways came out great! Thank you for sharing ladies & keep these simple and tasty dishes coming! =)

  5. Mmmmmmm…fresh mango pickle, my absolute favourite.

    My mother’s recipe is similar, but she grates the raw green mango instead of dicing it, as is apparent in your picture. She also adds a bit of powdered coconut. It tastes half chutney, half achaar and if left to me, I can finish it at one go!

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