Mango pickle

Contributed by Jayanthi Narayan

It’s raw mango season and a festival like Vishu is incomplete without mango pickle. I was wondering what to make as accompaniment for the dishes we had prepared for Vishu.


  • 2 raw mango
  • A pinch of hing
  • 1 tsp salt
  • 2 tsp red chili powder spicy)
  • 1 tsp turmeric powder
  • 2 tbsp gingely oil
  • 1 tsp mustard seeds


  1. Wash, chop mango into very small pieces. Discard the seed.
  2. In a mixing bowl add mango slices, turmeric, salt and red chili powder. Mix well.
  3. Heat a small pan, pour gingelly oil, add mustard seeds and allow it to splutter.
  4. Off stove, quickly transfer mango into this tadka and give a toss.
  5. Bring it to room temperature, transfer into a clean bottle or jar.
  6. You can start consuming it immediately.
  7. Shelf life in normal conditions is 2 to 3 days.
  8. Enjoy pickle with curd rice.

I make less quantity as it’s shelf life is not more than 2 to 3 days.