Mango Pickle

In every Kerala sadya, amidst the curries, aviyal, thoran, and payasam, there’s one small spoonful that never gets ignored – the deep red, tangy mango pickle. It may sit quietly on the side of the banana leaf, but it’s bold, fiery, and unforgettable. Especially when it’s made the traditional way – without garlic, as it often is for sadya feasts.

This version is all about keeping things simple and pure. Raw mangoes, firm and sour, are diced into small cubes – not too big, not too soft – just enough to hold their shape while absorbing every bit of flavor. The seasoning is straightforward: chili powder for heat, asafoetida (kaayam) for that unique pungency, a touch of roasted fenugreek powder (uluva podi) for depth, and of course, salt to bring it all together.

But what ties it all into something magical is the gingelly oil (nallenna) – rich, nutty, and grounding. It’s heated gently, then cooled a bit before being poured over the spice-coated mangoes. The oil doesn’t just carry the flavors – it preserves them, mellows them, and makes sure the pickle develops character over time.

And time is exactly what this pickle needs. As tempting as it may look right after mixing, it needs at least 12 hours of rest. That pause lets the mango absorb the salt and spices, and the bitterness of fenugreek and sharpness of asafoetida soften into a balanced, bold flavor.

By the next day, the raw mango has transformed. It’s still tart, still chunky, but now it’s wrapped in a coat of red heat and oil-slicked spice – ready to be paired with rice and sambar, kanji, or tucked onto a banana leaf beside a mound of Kerala-style parippu and ghee.

It’s not a loud pickle. It doesn’t have sweetness or chunks of garlic or vinegar. It’s quiet, sharp, traditional – and when made right, deeply addictive.

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Mango Pickle

Author: Ushadevi Cooking Method: Sauteing Cuisine: Kerala Courses: Pickles & Sauces

Difficulty: Beginner Prep Time 15 mins Cook Time 15 mins Rest Time 12 hrs Total Time 12 hrs 30 mins

Best Season: Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

• ¹⁄₂ kg Raw Mango
• 2 tablespoon Chilly powder
• ¹⁄₄ teaspoon Asafoetida/ Hing
• 1 teaspoon Fenugreek powder
• 1 tablespoon Gingerly oil
• Salt as required

Instructions

1. Wash the raw mangoes thoroughly and cut them into small pieces.
2. In a bowl, add the mango pieces, chilli powder, fenugreek powder, asafoetida powder, salt, and oil.
3. Mix everything well until the mango pieces are evenly coated with the spices and oil.
4. Transfer the mixture to a clean, dry, airtight jar.
5. Let it sit for at least 12 hours before using, preferably from the next day.
6. Traditional Kerala-style raw mango pickle is ready. Store in a cool, dry place.