Andhra-Kerala-Tamil Raw Mango Pickle Recipe – Spicy Sesame Oil Blend

Last Updated on 6 months ago by Neha Deshmukh

Andhra-Kerala-Tamil Raw Mango Pickle Recipe – Spicy Sesame Oil Blend

Introduction

Oh, the magic of a good pickle! Growing up, my grandmother’s mango pickle was the thing everyone fought over during summer lunches. The tangy, spicy kick with rice and dal… pure bliss! This recipe isn’t exactly hers (she guarded that one fiercely!), but it’s a beautiful blend of three South Indian styles – Andhra, Kerala, and Tamil Nadu – that captures that same vibrant flavor. It’s a little bit of sunshine in a jar, and honestly, once you make it, you’ll be hooked.

Why You’ll Love This Recipe

This isn’t just a mango pickle recipe; it’s three! You get to experience the unique spice profiles of Andhra, Kerala, and Tamil Nadu, all from one base. It’s surprisingly easy to make, requires minimal cooking, and the flavors develop beautifully overnight. Plus, the aroma while it’s resting? Unbeatable.

Ingredients

Here’s what you’ll need to whip up this spicy-tangy delight:

• ½ cup chopped raw mango (about 150g)
• 2 tsp Kashmiri red chili powder
• 1/8 tsp turmeric powder
• 3 crushed garlic cloves
• ¼ tsp roasted methi powder (fenugreek)
• 1 tsp mustard seeds powder
• ¼ tsp asafetida (hing)
• 1.5 tbsp sesame oil
• ½ to 1 tbsp Kashmiri red chili powder (adjust to taste)
• ¼ tsp finely chopped ginger
• Few curry leaves (about 8-10)
• 1 tsp vinegar
• 2 tbsp sesame oil
• ¼ tsp mustard seeds
• 1 tsp Kashmiri red chili powder
• 1 tbsp sesame oil
• Salt to taste

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

• Raw Mango Selection: You want raw mangoes that are firm to the touch, and not overly ripe. They should be tart, not sweet. I prefer the Totapuri variety, but any firm, sour mango will work.
• Kashmiri Red Chili Powder – Color and Flavor: Don’t skip this! It gives the pickle that gorgeous vibrant red color and a mild heat. It’s more about color than intense spice.
• Methi Powder (Fenugreek) – Aromatic Depth: Roasted methi powder adds a lovely, slightly bitter, aromatic note. You can find it in most Indian grocery stores. If you can’t find it, you can dry roast some methi seeds and grind them yourself.
• Sesame Oil – Regional Variations & Importance: Sesame oil is key to South Indian pickles. It has a distinct nutty flavor that really shines. Each region uses it slightly differently, which is why we’re using it in multiple stages.
• Asafetida (Hing) – Digestive Benefits & Flavor: A tiny pinch of hing goes a long way! It adds a unique savory flavor and is also known for its digestive properties – very important with spicy food!

Step-By-Step Instructions

Alright, let’s get pickling!

1. First, wash and chop your raw mango into small, bite-sized pieces. Pat them really dry with a clean kitchen towel. Any extra moisture will affect the pickle’s shelf life.
2. For the Andhra Style: In a bowl, combine the chopped mango with 2 tsp Kashmiri red chili powder, turmeric powder, salt, and mustard seeds powder. Add the ¼ tsp methi powder.
3. Heat 1.5 tbsp sesame oil with ¼ tsp asafetida (hing). Let it cool slightly, then pour it over the spiced mango. Mix well and let it sit overnight. This allows the flavors to meld beautifully.
4. For the Kerala Style: Heat 2 tbsp sesame oil in a small pan. Add ¼ tsp mustard seeds and let them splutter. Then, add the finely chopped ginger and crushed garlic, sautéing for a few seconds until fragrant. Add a few curry leaves and let them crisp up.
5. Turn off the heat and stir in ½ to 1 tbsp Kashmiri red chili powder. Let it cool slightly, then mix it with the mango and add 1 tsp vinegar.
6. For the Tamil Nadu Style: Combine the chopped mango with chili powder, turmeric powder, methi powder, and salt. Heat 1 tbsp sesame oil and add ¼ tsp mustard seeds. Once they splutter, pour the hot oil over the mango mixture.
7. Finally, combine all three styles of spiced mango in a large bowl and mix well.
8. Transfer each pickle style into separate airtight containers.

Expert Tips

A few things I’ve learned over the years…

• Achieving the Right Texture: You want the mango to be slightly crunchy, not mushy. That’s why drying it thoroughly is so important.
• Balancing Spice Levels: Feel free to adjust the amount of chili powder to your liking. Start with less and add more if you prefer a hotter pickle.
• Ensuring Proper Preservation: Always use clean, dry utensils when handling the pickle. This prevents mold growth.

Variations

Let’s get creative!

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment (Mild, Medium, Hot): Control the heat by adjusting the amount of Kashmiri red chili powder. For mild, use ½ tbsp total. For hot, go up to 1.5 tbsp or add a pinch of cayenne pepper.
• Festival Adaptations (Ugadi, Onam, Pongal): This pickle is a wonderful addition to festive meals! My friend’s family always makes a big batch for Ugadi (Telugu New Year).
• Regional Variations – Exploring Different South Indian Styles: Feel free to experiment with other regional variations. Some people add a touch of jaggery (gur) for sweetness, or use different types of chili powder.

Serving Suggestions

This pickle is amazing with… well, everything!

• Steaming hot rice and dal
• Idli and dosa
• Curd rice
• As a side with any Indian meal

Storage Instructions

Store each pickle style in airtight containers. Refrigerate and use clean, dry spoons each time you serve it. This will help extend its shelf life up to a week.

FAQs

Let’s answer some common questions:

• How do I choose the right raw mangoes for pickling? Look for firm, sour mangoes that aren’t overly ripe.
• What is the role of Kashmiri red chili powder in this recipe? It provides vibrant color and a mild heat.
• Can I use a different oil instead of sesame oil? While sesame oil is traditional, you could use sunflower oil or peanut oil in a pinch, but the flavor won’t be quite the same.
• How long does this pickle typically last? About a week in the refrigerator, if stored properly.
• What can I do to prevent mold from forming in my pickle? Always use clean, dry utensils and airtight containers.
• Is it possible to make a smaller batch of this pickle? Absolutely! Just halve or quarter the recipe.