Instant Mango Pickle Recipe – Andhra, Kerala, Tamil nadu Style Raw Mango Pickle With Video

• Chopped Raw Mango – 1/2 cup
• Kashmiri Red chilli powder – 2 tsp ( Add more based on sourness of mango)
• Turmeric powder – 1/8 tsp
• Crushed Garlic – 3 nos
• Roasted methi powder – 1/4 tsp
• Mustard seeds powder – 1 tsp
• Asafetida/Hing – 1/4 tsp
• Sesame oil – 1.5 tbsp
• Salt – as needed

Kerala style manga achar

• Raw mango – 1/2 cup
• Kashmiri Red chilli powder – 1/2 to 1 tbsp
• Turmeric powder – 1/8 tsp
• Garlic cloves – 2 nos ( finely chopped)
• Ginger – 1/4 tsp ( Finely chopped)
• Roasted methi powder – 1/4 tsp
• Mustard seeds powder – 1 tsp
• Asafetida/Hing – 1/8 tsp
• Curry leaves – few
• Vinegar – 1 tsp
• Sesame oil / Gingely oil – 2 tbsp
• Mustard seeds – 1/4 tsp
• Salt – as needed

Tamil nadu style mangai oorugai

• Raw mango – 1/2 cup
• Kashmiri Red chilli powder – 1 tsp
• Turmeric powder – 1/8 tsp
• Asafetida/ hing – 1/8 tsp
• Roasted methi seeds powder – 1/8 tsp
• Salt – as needed
• Sesame oil/ Gingely oil – 1 tbsp
• Mustard seeds – 1/4 tsp

• PRE-PREPARATION : Wash and chop raw mango into small pieces. Pat dry in a towel. Make sure there is no moisture in mango pieces. Dry roast 1 tbsp methi seeds till golden brown & aromatic. Let it cool. Grind to a fine powder.Transfer to a bowl. Grind 1 tbsp mustard seeds to fine powder. Keep in a bowl. Wash and chop the raw mango finely.
  
  
  
  
• ANDHRA MANGO PICKLE : In a wide bowl, take 1/2 cup chopped raw mango pieces.In Andhra style pickle, I saw few recipes in which the mango pieces were cut into bite sized pieces. But I chopped it finely. So cut the mango pieces as you wish. 
• Mix red chilli powder, turmeric powder, salt, mustard seeds powder, methi seeds powder and mix well and keep aside. Heat sesame oil in a kadai and add hing. Mix well and switch off the flame. Let the oil cool down. Then add the oil to the spiced mango pieces. Mix well, cover it . You can enjoy with curd rice or mix with plain rice and eat immediately OR mix well and set aside for a day. The next day oil would float on top. Mix well and use it.  Refrigerate the leftover pickle in an air tight box. Use clean spoon to handle. It stays good for a week.
  
  
• KERALA MANGO PICKLE : Take the chopped mango pieces and add salt. Mix well and keep aside for 1 hour. This step is optional. I din’t do it. Heat sesame oil in a kadai. Splutter mustard seeds. Saute finely chopped ginger, garlic for a minute. Add curry leaves. Simmer the flame completely. Add red chilli powder, turmeric powder,mustard powder, methi powder and mix well without burning the spices. Switch off the flame immediately.Add the chopped mango pieces and vinegar. Mix well in the residual heat and check for taste. Add more salt & chilli powder if needed. Let it cool down completely. Remove in a bowl and enjoy with rice.Store in an airtight box, refrigerate it. Use clean spoon to handle. Stays good for a week.
  
• TAMIL NADU STYLE MANGO PICKLE : Take the chopped raw mango pieces in a bowl.Add red chilli powder, turmeric powder, methi seeds powder and salt. Mix well and set aside for 10 minutes.Check for taste and add more spice powders if needed. Heat oil in a kadai and splutter mustard seeds. Add this oil to the mango pickle. Mix well and serve immediately. Stays good for a week.
  
• All these pickles stays good for one week if stored & handled properly.Refrigerate it till use. Use clean spoon to handle.  Tastes the best with curd rice & Dal rice !Enjoy !

• Adjust the quantity of spice powders according to the sourness of raw mango.
• In Andhra style pickle, I saw few recipes in which the mango pieces were cut big in size. But I chopped it finely. So cut the mango pieces as you wish. 
• These pickles can be prepared well in advance if making for parties or guests. The more setting time, the tastier it would be.
• Color of the pickle looks bright red in color only if you use Kashmiri chilli powder.