Diced Mango Pickle (Kadu Manga Pickle) - Mummy's Recipe

With Good Friday soon approaching, I would like to share with you what would be our main meals throughout the day. We normally have gruel (Rice soup), a veg mix of green gram and green banana, mango pickle and Pappad/Pappadum (Fried cracker).

Diced Mango Pickle

There are several ways to make this accompaniment. However I would like to share the delicious make that my Mum creates.

You need:

Kanthari or Bird's Eye Chilis

• 5-6 medium sized raw, green mangoes, diced in small pieces
• 6-8 cloves of garlic, diced
• 1" ginger, diced and crushed
• 1 sprig curry leaves
• 2-3 tbsp of red chili powder
• 2-3 small chilis / Bird's eye Chili (kanthari) - * optional
• 1/2 tsp of turmeric powder
• 1 tsp of Fenugreek(methi/uluva) seeds powder
• 1 tsp mustard seeds
• Salt to taste
• 3 tbsp or more of Sesame oil (Ellaenna) - ** some people also use coconut oil
• 1-2 cups of filtered drinking water/boiled, cooled water

The Make:
Makes 1 large jar or 800-900gms | Preparation Time: 20 minutes | Cooking Time: 10-15 minutes

1. Heat the oil in a large wok and splutter the mustard seeds. Next add the curry leaves and allow to stand for less than a minute (do not brown).
2. Add the garlic, ginger and other dry ingredients except the mangoes and simmer for 3-4 minutes. You will find that the spices leave the oil and is cooked.

Simmering the spices

3. Turn off the heat and add the mango pieces and stir. After it becomes lukewarm, add the boiled, cooled water. Taste to see if the seasoning is sufficient, else add more salt.

Adding the mango pieces to the spices

4. Cover and set aside for 4-6 hours or till evening if prepared in the morning.

Diced Mango Pickle

5. Bottle the pickle in a pickle jar or bottle jar and set aside for 2-3 days. Check if there is enough oil else top with oil as pickle needs to have some extra oil for preservation.

Jarred up!

6. You can use after 3 days and refrigerate after Day 3.

Serve as an accompaniment with gruel, rice, roti, other flatbreads.

Mummy's Mango Pickle recipe

* Note: Bird's eye Chili or Kanthari is the spiciest Chilis in Kerala, India and is known to reduce cholestrol levels if used with care. I got some from my Aunt Anne's home so decided to toss it into the mix.

Homemade Chilli Pickle

I have learnt how to make any kind of pickle from my darling mum. I have always loved pickles. I used to have it plain on bread or toast in my younger days. Now my poor tummy cannot take it like that although I do try at times:) Pickles go with everything rice, biriyani, flatbreads, etc.

This one was inspired from the fact that I had one too many bundles of chilies. I allowed it to air dry for a couple of days and then made this. Sorry I was too busy watching Masterchef Australia Season 4 that I forgot to take pictures of the process but I do have the after bottled pictures.

Chili Pickle

You need:

• 150 gms of fresh chilies (I had the mix of green and red versions in the same pack)
• 1 tbsp of mustard
• 1 sprig of curry leaves
• 4 tbsp of mustard oil
• 4 tbsp of Pickle powder
• 1 tbsp of Kashmiri Chili Powder
• 1 tbsp of Dosa-Idli Powder
• 1 tbsp salt
• 2 tbsp of vinegar
• Additional 2 tbsp of mustard oil

The make:


Preparation Time: 5 mins| Cooking Time:10 minutes

• Heat the oil in a large skillet and splutter the mustard seeds.
• Add the curry leaves and on a medium flame, add the pickle powder and dosa-idli powder and toss for about 5 minutes or until cooked.
• Add the vinegar and salt and mix well for another 5 minutes. Lower the heat and add the additional mustard oil. Allow to cool.
• Bottle and refrigerate after 2-3 days or once used.