Mango Pickle – Andhra Style

Andhra Mango Pickle

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This Mango Pickle Andhra Style is yet another pickle from Andhra made with unripe mango along with crushed garlic and mustard methi powder. It is a pickle that has a shelf life of another two weeks when refrigerated.

We are starting the June Edition of BM which is the 41st Edition. Can’t believe we are already in our sixth month and we are marching so fast towards the editions, day after day.

I will be doing the first week with the 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!

For more interesting pickle recipes, check the condiment collection.

Andhra Mango Pickle

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Mango Pickle Andhra Style

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

Step By Step Pictures for making Mango Pickle Andhra Style

Making Andhra Mango Pickle 1

After two days
Making Andhra Mango Pickle 2

Making Andhra Mango Pickle 3

Making Andhra Mango Pickle 4

This is making the pickle and storing it again for two days.
Mango Pickle Andhra Style

Mango Pickle ~ Andhra Style

This Mango Pickle is yet another pickle from Andhra made with unripe mango along with crushed garlic and mustard methi powder. It is a pickle that has a shelf life of another two weeks when refrigerated.
Course Chutneys, Dips and Spreads
Cuisine Andhra Pradesh
Keyword Mango Pickle
By Cook Method Stovetop
Occasion Summer
Dish Type Condiment Recipes
Prep Time 2 days 30 minutes
Cook Time 1 day 30 minutes
Resting Time 2 days
Total Time 5 days 1 hour
Servings 3 cups
Author Srivalli


  • 3 cups Unripe Mango
  • 1.5 cup Cooking Oil
  • 1/2 cup Salt
  • 1/2 cup Red Chili Powder
  • 1 tsp Turmeric Powder
  • 1/4 cup Mustard Seeds
  • 1 tsp Fenugreek Seeds / Methi
  • 1/4 cup Garlic cloves with skin

For tempering

  • 1 tsp Mustard Seeds
  • 1/2 tsp Hing
  • 5 to 6 cloves Garlic


  • Wash and cut the mangoes into 1 inch pieces. Pat dry and mix with turmeric and salt. Store in a vessel covered with cloth and keep it aside for 2 days.
  • After two days, you are ready to proceed to the next step. Crush the garlic along with the skin and add to the mango along with red chili powder
  • Dry roast the mustard seeds 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 peeled garlic. Allow it to cool.
  • Once the oil is cooled down, pour it to the mango pieces, mix well, and again cover with a 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 it's not kept under the sun, it’s safe to refrigerate it when you are not using it.
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Simple South Indian Thali

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  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 )

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