Dhidir Mavinakayi Uppinakayi | Instant Raw Mango Pickle

In India, there are many types of Mango Pickle with each region having their own tastes. Here is the one kind of Instant Mango Pickle recipe. You can have this with all tiffins and usually curd Rice. It tastes Yummy…This is our very favorite dish at my home. Usually it is suitable while having homely food during lunch hours. Also prepares for functions/marriages. 

Prep Time : 15 mins


  • Sour Raw Mango / Huli Mavinnakayi- 1 kg (approx 6 medium mangoes) 
  • Sea salt / Rock salt / Kalu uppu - 2 tbsp (adjust as per taste)
  • Redchilli powder / Aachkaradh pudi - 6 tbsp (adjust as per taste & based on the sourness of mango)
  • Oil - 1 tbsp
  • Mustard seeds / Sanna Sasive - 1 tsp
  • Asafoetida / Hing - 1/4 tsp
  • Curry leaves / Karibehuvuu - few
  1. Cut mangoes into half and remove the seed and chop small sized pieces
  2. Add salt mix well  and close the lid for few hours
  3. Add chillipowder into the mangoes
  4. Heat oil in a pan, add mustard seeds allow to splutter, add hing and curry leaves
  5. Pour into the mangoes mix well and cover
  6. Keep pickle outside(normal temp) for one or two days
  7. After 2 days saute well and then transfer into the Pickle jar, keep Refrigerate
  8. This pickle can be kept for one month

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