Green Mango Pickle – South Indian Pickle
![Green Mango Pickle – South Indian Pickle](https://i2.wp.com/clovesandcaramel.com/wp-content/uploads/2020/08/Mango_Pickle-15.jpg?fit=1875%2C2500&ssl=1)
With only few weeks of summer left here in Canada, I am starting off my first blog post of the year with a recipe that I have learnt from my mom over a video chat from India. Hope you enjoy making this nutritious mouth watering green mango pickle as much as I did. It is wholesome summer goodness in a jar that you can relish all through the year!
Ingredients:
- Green Mangoes – 5 cups
- Red chili powder – 1 cup
- Turmeric powder – 1 Tablespoon
- Salt – 1 cup
- Mustard seeds – 1/4 cup for dry spice mixture and 1/4 cup for tempering.
- Fenugreek seeds – 1 Tablespoon
- Garlic – 10 cloves
- Sesame Oil – 300 ml / 1 1/2 cup
- Red dry chili – 7- 9
- Asafoetida (Hing) – A pinch
Instructions
- Peel the skin and cut the mangoes into bite sized pieces.
![](https://i2.wp.com/clovesandcaramel.com/wp-content/uploads/2020/08/Mango_Pickle-1-4.jpg?resize=768%2C1024&ssl=1)
2. Prepare the dry mixture. To mixing bowl add red chili powder, salt and turmeric powder. Blend mustard (1/4 cup) and fenugreek to a powder and add to the mixing bowl.
![](https://i0.wp.com/clovesandcaramel.com/wp-content/uploads/2020/08/Mango_Pickle-3-1.jpg?resize=768%2C1024&ssl=1)
3. Add coarsely ground garlic paste to the dry mixture.
![](https://i2.wp.com/clovesandcaramel.com/wp-content/uploads/2020/08/Mango_Pickle-2-3.jpg?resize=768%2C1024&ssl=1)
5. Mix all the ingredients well and set aside.
![](https://i1.wp.com/clovesandcaramel.com/wp-content/uploads/2020/08/Mango_Pickle-5-2.jpg?resize=768%2C1024&ssl=1)
6. Tempering : Add sesame oil to a pot, once the oil heats up, add dry red chili powder and a minute later add the mustard seeds (1/4 cup) . Once the mustard seeds begin to splatter, add Asafoetida. Turn off the heat and set aside for 5 min to let the tempering cool down.
![](https://i1.wp.com/clovesandcaramel.com/wp-content/uploads/2020/08/Mango_Pickle-4.jpg?resize=768%2C1024&ssl=1)
7. Add the cut mangoes to the dry spice mixture bowl.
![](https://i2.wp.com/clovesandcaramel.com/wp-content/uploads/2020/08/Mango_Pickle-6-2.jpg?resize=768%2C1024&ssl=1)
8. Mix well so the mango pieces are evenly coated with the spice mixture.
![](https://i1.wp.com/clovesandcaramel.com/wp-content/uploads/2020/08/Mango_Pickle-7.jpg?resize=768%2C1024&ssl=1)
9. Add the tempering to the mango spice mixture.
Note: The tempering should not be too hot or room temperature. It should be warm.
![](https://i0.wp.com/clovesandcaramel.com/wp-content/uploads/2020/08/Mango_Pickle-8.jpg?resize=768%2C1024&ssl=1)
10. Mix the mango spice mixture and tempering well.
![](https://i1.wp.com/clovesandcaramel.com/wp-content/uploads/2020/08/Mango_Pickle-9.jpg?resize=768%2C1024&ssl=1)
11. Cover the bowl with a lid and set aside in dark place and do not disturb for a day. After 24 hours, using a dry spoon or spatula and mix the pickle well. Close the lid. Repeat the step for the next 2 days.
![](https://i0.wp.com/clovesandcaramel.com/wp-content/uploads/2020/08/Mango_Pickle-10.jpg?resize=768%2C1024&ssl=1)
12. On third day, transfer the pickle to an air tight jar. The pickle stays fresh for a minimum of 6 – 8 months. Make sure that you use a fresh dry spoon to avoid contamination.
![](https://i1.wp.com/clovesandcaramel.com/wp-content/uploads/2020/08/Mango_Pickle-11.jpg?resize=777%2C1024&ssl=1)
![](https://i0.wp.com/clovesandcaramel.com/wp-content/uploads/2020/08/Mango_Pickle-12.jpg?resize=768%2C1024&ssl=1)
![](https://i2.wp.com/clovesandcaramel.com/wp-content/uploads/2020/08/Mango_Pickle-13-1.jpg?resize=777%2C1024&ssl=1)
![](https://i1.wp.com/clovesandcaramel.com/wp-content/uploads/2020/08/Mango_Pickle-14-1.jpg?resize=786%2C1024&ssl=1)
![](https://i2.wp.com/clovesandcaramel.com/wp-content/uploads/2020/08/Mango_Pickle-15.jpg?resize=768%2C1024&ssl=1)
![](https://i0.wp.com/clovesandcaramel.com/wp-content/uploads/2020/08/Mango_Pickle-16-1.jpg?resize=768%2C1024&ssl=1)
Hope you have a lovely day!
Much Love 🙂
Sneha.