Instant Mango Pickle - Maavinakaayi Uppinakaayi
Instant Mango pickle made using Tothapuri mango takes 5 mins to prepare and is a perfect balance of sweet,spicy and sour.
  • 1 - Tothapuri Mango
  • 2 Tbsp - Red chilly powder
  • 2 Tbsp - Salt
  • 1 Tbsp - Sugar
  • 1 tsp - Turmeric
  • ¼ cup - Oil
  • 1 Tbsp - Mustard seeds
  • Big pinch of asafoetida
  • Handful of curry leaves
  1. Wash and dry the mango.
  2. Chop them into small and thin pieces.
  3. In a mixing bowl take these chopped mangoes , red chilly powder, turmeric, salt and sugar.
  4. For tempering, heat the oil in a small tempering pan. Once the oil is hot, add mustard seeds and let it crackle. Add asafoetida and curry leaves and let it crisp up, which will take a couple of seconds.
  5. Pour this tempering on the mango and give it all a good mix.
  6. Taste it and adjust the spice, salt, sweetness according to your taste.
  7. Transfer this into a clean and dry bottle and cover it and let it sit for a couple of hours preferably. You can have it immediately as well.
  8. You will see that the quantity of the pickle reduces as the mangoes will shrink a little.
  9. You can keep it refrigerated for a week.
Recipe by MADaboutkitchen at