Kerala style mango pickle Recipe

Recipe By Slurrp

Kerala style mango pickle, also known as 'Manga Achar,' is a tangy and spicy pickle made with raw mangoes, spices, and oil. This pickle is a popular condiment in Kerala cuisine and is known for its unique flavor and aroma. The raw mangoes are cut into small pieces and mixed with a blend of spices like mustard seeds, fenugreek seeds, red chili powder, and turmeric powder. The pickle is then tempered with mustard seeds and curry leaves in hot oil, which enhances its taste. Kerala style mango pickle is a perfect accompaniment to rice, roti, or dosa.

20 Rating -
Kerala style mango pickle

ingredients serve

Ingredients for Kerala style mango pickle Recipe

  • 1/5 Raw Mangoes
  • 1/10 teaspoon Mustard Seeds
  • 1/20 teaspoon Fenugreek Seeds
  • 1/10 teaspoon Red Chili Powder
  • 1/20 teaspoon Turmeric Powder
  • As required Salt To Taste
  • as per your need Oil For Tempering

Directions: Kerala Style Mango Pickle Recipe

Cooking Directions

  • STEP 1.Wash and peel the raw mangoes. Cut them into small pieces and remove the seeds.
  • STEP 2.In a mixing bowl, combine the mango pieces with salt and turmeric powder. Mix well and set aside for 30 minutes.
  • STEP 3.In a pan, heat oil and add mustard seeds and fenugreek seeds. Let them splutter.
  • STEP 4.Add red chili powder and sauté for a few seconds.
  • STEP 5.Add the mango pieces to the pan and cook until they become soft and tender.
  • STEP 6.Remove from heat and let the pickle cool down completely before transferring it to a clean, dry jar.
  • STEP 7.Store the Kerala style mango pickle in a cool and dry place for a few days to allow the flavors to develop.
  • STEP 8.Serve the pickle as a condiment with rice, roti, or dosa.

Cooking Tips

  • Make sure to use raw and firm mangoes for the pickle to get the desired texture.
  • Adjust the spice levels according to your preference by adding more or less red chili powder.
  • Always use a clean and dry spoon to take out the pickle from the jar to prevent spoilage.

Storage and Serving

  • Kerala style mango pickle can be stored in a clean and dry jar for several months.
  • Keep the jar in a cool and dry place away from direct sunlight.
  • Serve the pickle as a condiment with rice, roti, or dosa.
calories per serving
6 g Fat< 1 g Protein< 1 g Carbs< 1 g FiberOther

Current Totals

  • Fat
  • Protein
    < 1g
  • Carbs
    < 1g
  • Fiber
    < 1g


  • Carbs
    < 1g
  • Protein
    < 1g
  • Fiber
    < 1g


  • Fat

Vitamins & Minerals

  • Calcium
  • Iron
    < 1mg
  • Vitamin A
    < 1mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    < 1mcg
  • Vitamin B12
  • Vitamin C
    < 1mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
  • Manganese
    < 1mg
  • Phosphorus
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp