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Instant Mango Pickle

Course: Pickles
Cuisine: Indian, Kerala


  • Raw mango – 2 cut into tiny pieces
  • Turmeric powder – ½ tsp
  • Red chilli powder – 2 tsp add more if you like it really hot
  • Salt – to season
  • Mustard seeds – ½ tsp
  • Curry leaves – a big handful
  • Vegetable oil – 4 tbsp since I store the pickle in the fridge, I added less oil. You will need to add lots more if you want to keep it outside


  • Place the chopped mango pieces in a large bowl.
  • Add salt, turmeric powder and chilli powder and rub well into the mango pieces.
  • Heat oil in a large pan, crackle mustard seeds and add the curry leaves.
  • Add the mango mixture and stir on high flame for 2 minutes.
  • Cool and store. Pickle ready!