Kerala Style Instant Mango Pickle Recipe

mustard seeds

🥗Healthier: ground mustard

💰Cheaper: yellow mustard seeds

Ground mustard is a lower-cost alternative that still provides flavor.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: lemon juice

Lemon juice is a cost-effective substitute that adds acidity.

sugar

🥗Healthier: honey

💰Cheaper: jaggery

Jaggery is a traditional sweetener that complements the pickle's flavors.

asafetida

🥗Healthier: garlic powder

💰Cheaper: onion powder

Garlic powder can provide similar flavor notes at a lower cost.

Wash mangoes and wipe them well with a kitchen towel. Cut the flesh into 1-inch cubes with the skin on. Discard the pit.

Add salt to the mangoes.

Mix well and keep aside for 30 minutes.

Add mustard seeds and fenugreek seeds to a mortar and pestle, and make a coarse powder.

Heat sesame oil in a pan over medium heat. Once the oil is hot, add mustard and fenugreek seeds powder and fry for 5-6 seconds.

Add asafetida, garlic cloves, and curry leaves and fry for 4-5 seconds.

Now add turmeric powder, red chili powder, and vinegar, and fry for another 3-4 seconds.

Add the mango cubes and mix well.

Remove the pan from heat.

Cool the pickle entirely and transfer it to a sterilized container. The pickle is ready to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary