Name: South Indian Instant Mango Pickle (Manga Kari): A Quick & Easy Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 500 gm Mangoes (firm, raw, raw mangoes; approximately 2-3 medium mangoes); 2 tsp Salt (adjust to taste); 3-4 Chilies (adjust to your spice preference, dried, red); 1/2 cup Kashmiri Chili Powder (for mild, vibrant red color); 1/2 tsp Asafoetida (hing); 1/4 cup Sesame Oil (til ka tel); 1 tbsp Mustard Seeds (rai, black); 1/4 cup Jaggery (or brown sugar, to taste)

South Indian Instant Mango Pickle (Manga Kari): A Quick & Easy Recipe

Amrita Iyer

UpdatedJuly, 2025

30 minutes

752 reads

4.60 from 5 votes

South Indian

About South Indian Instant Mango Pickle (Manga Kari): A Quick & Easy Recipe

Embark on a culinary journey to South India with this vibrant and incredibly easy Manga Kari recipe! Inspired by my recent market trip in Matunga, this instant mango pickle captures the sweet, sour, and spicy essence of South Indian cuisine. Perfect alongside curd rice or as a flavorful addition to your favorite dishes, this pickle is surprisingly long-lasting when properly stored.

Traditionally made during festivals like Tamil New Year or Vishu, this quick pickle was believed to have a short shelf life. However, I discovered a simple trick: peeling the mangoes extends the freshness for months! This recipe uses fragrant sesame oil and mild Kashmiri chili powder for a truly authentic taste of South India.

Get ready to savor the bright flavors of summer all year round with this simple-to-make, yet incredibly delicious, Manga Kari recipe. It's the perfect addition to your pantry and a delightful surprise for your taste buds!

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Recipe Time & More

Prep20

Cook10

Total30

Calories55 kcal

Serves

Served AsLunch

Recipe TasteCrunchy Salty Savoury Sour Spicy Sweet Tangy

Ingredients

Mangoes

▢ 500 gm Mangoes firm, raw, raw mangoes; approximately 2-3 medium mangoes

Spice Blend

▢ 2 tsp Salt adjust to taste
▢ 3-4 Chilies adjust to your spice preference, dried, red
▢ 1/2 cup Kashmiri Chili Powder for mild, vibrant red color
▢ 1/2 tsp Asafoetida hing

Oil & Sweetener

▢ 1/4 cup Sesame Oil til ka tel
▢ 1 tbsp Mustard Seeds rai, black
▢ 1/4 cup Jaggery or brown sugar, to taste

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Instructions

Prepare the Mangoes

Clean, wash, and thoroughly peel the raw mangoes. Chop them into very small, roughly 1/2 inch cubes. Place the cubed mangoes in a stainless steel bowl.

Salt and Chili Cure

Mix the salt and dried red chilies into the chopped mangoes. Let it sit for 10 minutes. The mangoes will release some moisture due to the salt and chilies.

Add Sweetness

Stir well and then incorporate the jaggery (or brown sugar).

Make the Tempering

Heat the sesame oil in a small pan. Add the black mustard seeds and dried red chilies. Once the mustard seeds begin to pop, add the asafoetida and stir well. This is your tempering.

Combine & Store

Pour the hot tempering over the prepared mango mixture and stir gently to combine. Allow the pickle to cool to room temperature before storing. Spoon the pickle into sterilized glass jars. Store in the refrigerator for an extended shelf life.

Recipe Notes

Expert Tips for the Best Manga Kari

Mango Selection: Choose firm, raw, and unblemished mangoes for the best results. The variety of mango can impact the final flavor, so experiment!
Sterilization: Sterilize your glass jars before storing the pickle to ensure a longer shelf life. You can do this by boiling the jars in water for a few minutes.
Adjust Spice: Adjust the amount of dried red chilies and Kashmiri chili powder to suit your preferred level of spiciness. Start with less and add more gradually.
Storage: While refrigeration extends shelf life significantly, ensure you use a clean, dry spoon each time you access the pickle to avoid contamination.