Tuesday, 27 September 2016

Manga Kari | Instant Pickle

Yippeeeeeee. We are in the last week of this month long marathon and I am happy that I have managed to be ready with all the 5 recipes for this week. I just have to edit the pictures and my post.
For the last week the ingredient I have chosen in raw mango. It is off-season now but I managed to get 1 or 2 mangoes for some of my recipes and few recipes I had prepared over summer but never posted. 

Manga kari makes an entry 2-3 times in our kitchen during the summer season. There is a mango in the name of kilimooku in tamil and kilichundan in malayalam meaning parrot's nose. Whenever I find this mango (Raw) I buy them in huge and make a variety of recipes like this manga kari, manga chammandhi, manga koottan etc... Will try to post most of these in this week's marathon. 

Starting this week with a very easy to make and instant pickle. This pickle often finds its place in the sadya menu. This can be made in a jiffy. The only time consuming process being chopping up the mango into small pieces. This kari stays good in room temperature for 2-3 days. Most of the times it gets over within that time. If you are planning to keep it for more time then it has to be refrigerated and consumed within about a week.


Mango,unripe - 1 
Red chilli powder - 1 tbsp 
Turmeric - 1/4 tsp
Asafoetida - 1/4 tsp
Roasted fenugreek seeds powder - 1 pinch
Salt - As needed

To temper
Sesame oil - 1 tblsp
Mustard - 3/4 tsp


  • Chop the cleaned mango finely - as tiny as possible and place in a mixing bowl. 
  • Add salt and raw asafoetida and mix everything with the chopped mango.
  • In a pan/ kadai, heat oil and temper with the items given under ‘To temper’ table. 
  • Switch off the stove and add fenugreek seeds powder, turmeric, red chilli powder and mix well.
  • Add this to the chopped mango. Mix well until the oil is evenly coated.

Instant mango pickle is ready!! Enjoy with a bowl of curd rice.


  • Adjust the spice and salt according to the tanginess of the mango.
  • You can also add 1 red chilly while tempering. I usually don't add.
  • This pickle also goes well with biriyanis.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68


  1. Mango pickle tops my fav pickles list and this kari sounds so inviting.

  2. Instant mango pickle is mouthwatering and I like fresh pickles to months old pickles.

  3. Love mangoes both in raw and fruit form. This pickle makes way onto our dining table throughout the summer. We make it a little differently but this version looks just as delicious.

  4. Mangoes have just gone...and to wait for the complete year to make this one seems difficult...I am drooling over these pickle pics...just pack and send some:))

  5. This is a must during mango season.. very nice and yum

  6. Slurp slurp, my mouth is just watering here, who can resist to this pickle.

  7. This instant version is a tempting one and the pickle goes perfectly with that yogurt rice you paired it with.

  8. M drooling...freshly made with a crunch ....irresistible

  9. Lip smacking pickle with raw mango. Yummy!!

  10. Instant pickle looks lip smacking .

  11. Now I have to wait for so many more months tomake this pickle.

  12. yumm...i also add sugar sometimes to a similar version i make

  13. That's one of my favorite pickle!..looks so spicy!