Manga Kari (Raw Mango Pickle)

Manga Kari is a pickle that can be prepared easily and quickly.One of DH’s favorite pickles. Unlike most of our desi pickles, this one does not require much oil. This one is also a common one made for the sadhdhi (feast) during wedding and other functions.




Raw Mango: 1 medium-large one

Red chilly powder: about 2 tablespoons to to your taste

Asafoetida powder: ¼ teaspoon

Mustard seeds: ½ teaspoon

Oil: 1 tablespoon

Salt to taste



  1. Thoroughly wash the mango. Chop it into small pieces of about 1 cm – the peel need not be removed unless it is bitter.
  2. Place the chopped mango in a bowl and add salt to taste.
  3. In a small frying pan (for tempering), heat the oil. Add the mustard seeds and fry till they pop.
  4. Turn off the heat and add the asafoetida and red chilly powders and mix well so that the powders are roasted in the hot oil.
  5. Add this tempering with spices to the mango pieces. Mix everything well so that the salt and spices are well-blended with the mango.
  6. Transfer to a clean and dry container or jar for storage. A glass jar is best to retain the flavors. Store the pickle in the refrigerator to increase the shelf life.
  7. The pickle should preferably be set aside for at least a day so that the juices are released and the pickle has some moisture content.
  8. This pickle is yummy with rice, rotis, bread, idli/dosa varieties et al. Stores for about 7-10 days.

One Response to “Manga Kari (Raw Mango Pickle)”

  1. willtry this today and let u knw…

    From skribles: Thanks 🙂

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