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.
Mango Pickle
Ingredients
Instructions
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traditional Kerala Style Mango Pickle is an easy job.
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First of all, Clean mangos, cut them to small dices.
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Now add Chilly powder, Fenugreek powder, Asafoetida powder, Fenugreek powder, Oil and salt
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Combine everything well
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Keep it in an air tight jar.
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Use it from next day. (or use after 12 hours)
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Traditional Easy Raw Mango Pickle is ready