Mango dry pickle with garlic tadka


2 medium-sized raw mangoes
25 dry red chillies
3 tsp mustard
2 tsp Methi/fenugreek seeds
1 tsp Hing / Asafoetida powder
4 tbsp salt

For the tadka 

2 tbsp oil
2 bulbs garlic
Peel garlic cloves. Heat oil and fry garlic cloves till it turns dark brown in colour.
Keep it aside, let it cool down.

  • Wash and wipe mangoes. Cut it into small pieces.
  • Add salt, mix well and keep in a glass container for one day
  • Roast red chillies, Hing, Methi and Mustard separately on a low flame, until it becomes dark brown
  • Once it comes to room temperature blend it into a fine powder
  • Add the masala powder to the brined mango pieces and mix well
  • Once the Tadka is completely cooled down add it to the prepared pickle and well.
  • Your pickle will be ready to eat after 2-3 days.


  1. Enjoyed reading it and my mouth was watering through out. Thanks for sharing, but have you ever tried South Indian Andhra Style Bitter Gourd pickle achar or kakarakaya pickle , and various andhra pickles by SITARA at their online store then it's a totally different scenario health and taste combination.

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