Mango Pickle – Andhra Style

Sharing is caring!

We are starting the June Edition of BM which is the 41st Edition. Can’t believe we are already on our sixth month and we are marching so fast towards the editions, day after day.
I will be doing the first week with Summer Special. What’s more summer than making pickles and Vadams for us in Madras. Especially with the Mango season, it’s mandatory we make some pickle or the other. Apart from the Aavakkaya, Amma makes the instant types and some more.
Today’s special is from my SIL, where Peddu tasted this and insisted on eating it for all the meals. They got it back and then I had to call up my sil to know the recipe. So needless to say this almost instant pickle is so delicious!

 Soaking up the Mango pieces with salt, turmeric for two days

 After two days

This is making the pickle and storing it again for two days.

Mango Pickle

Ingredients Needed:

Unripe Mango – 3 cups
Oil – 1 & 1/2 cup
Salt – 1/2 cup
Red Chili powder – 1/2 cup
Turmeric – 1 tsp
Mustard – 1/4 cup
Methi / Fenugreek – 1 tsp
Garlic – 1/4 cup cloves with skin

For tempering

Mustard – 1 tsp
Hing – 1/2 tsp
Garlic – 5 – 6 cloves

How to make the Mango Pickle

Wash and cut the mangoes into 1 inch pieces. Pat dry and mix with turmeric and salt. Store in an vessel covered with cloth and keep it aside for 2 days.

After two days, add the red chili powder, garlic paste, crushed along with skin.

Dry roast the mustard and methi seeds. Cool and grind to a fine powder. Mix this to the mango pieces and toss well.

Heat the oil to hot, switch off, when it is almost cooling down, add the hing, mustard and garlic. Allow it to cool. Then add to the mango pieces, mix well and again cover with cloth and keep it aside for two days.

You can use the pickle after two days.


This pickle stays good for nearly 15 – 20 days. Since its not kept under sun, it’s safe to refrigerate it when you are not using it.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 41

Print Recipe
Mango Pickle - Andhra Style
Votes: 0
Rating: 0
Rate this recipe!
Votes: 0
Rating: 0
Rate this recipe!
Share this Recipe

You may also like


  1. Andhra pickle is always so special and it needs a special skill to make it. So elaborate but worth the effort. Looks delicious Valli. My mom is bringing her Avakkai next month when she comes here. Cant wait to get my hands on some home made pickles 🙂

  2. I make instant mango pickle exactly like this, except for the garlic… the fried fenugreek and mustard seeds are sooooo earthy , seriously am gonna make a batch now for sis who is visitng us ! (and for myself too ! LoL )

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.