Sweet and Spicy Mango pickle

Mangoes are everyone’s favourite be it a raw mango or ripened one. We can make a lot of recipes using both raw and ripened mango. During Summer season, we can see lot of mangoes in the market. Using raw mango we can make different varieties of pickles like mangai kari, avakkai, mangai thokku and mangai pachadi, mangai kootan, Mango rice, Aam panna etc.,  Mangai kari is all time favourite for me and my brother. If amma makes this at home, then definitely we will eat double the amount of curd rice. But this time before making mangai kari, I want to make this sweet and spicy mango pickle. The pickle will be sour, spicy and sweet. You will definitely enjoy eating this pickle. It also goes well with rotis and chappathis.



Raw Mango  – 1

Red Chilli Powder – 2 tablespoon

Jaggery – 4 tbsp

Turmeric Powder – ½ teaspoon

Salt – To taste

Gingelley Oil – 3 to 4 tablespoons

Mustard – 1 teaspoon

Asafoetida Powder – ½ teaspoon

  • Wash and grate the mangoes.


  • Add turmeric powder, salt and jaggery to the grated mangoes. Toss and leave it aside for five minutes.


  • In a pan add gingelley oil and splutter mustard seeds.
  • Then add the mango mixture in a pan and cook in medium flame. Saute now and then so that they donot stick to the bottom.


  • The jaggery will melt and and the mangoes will blend with the jaggery and salt. Cook until the moisture leaves out of mango.


  • Once the mango is cooked, they stick together. You can also feel the aroma of mango jaggery mixture.
  • Finally add asafoetida and red chilli powder. Mix well and turn off the stove.


  • The pickle goes well with Roti, chappathi  and curd rice.

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Meyer Lemon salted pickle

This is a different recipe I learnt from my grand mom and my mom. I should thank my neighbour for giving us meyer lemon(A variety of lemon) everytime it ripens in their house.  So with that my grandma started making salted meyer lemons out of it. It is my grandpa’s favourite and he have this with curd rice. And my mom makes pachadi using the salted meyer lemons.



Citron-1 cup

Salt – 1/5th cup

  • Wash and cut the citrons.
  • In an air-tight container, add one layer of citron. Above that add one layer of salt. Repeat this with until you finsh layering the citrons and salt.
  • Leave this for about two weeks.
  • Meanwhile, every day just shake the container well to make the citrons get mixed with the salt.
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Mor milagai

Mor milagai are the sun dried green chillies after being soaked in the buttermilk and salt. Whenever my grandpa finds a long green chillies in the market, he will get a kilo or two and ask my grandma or mom to make this. This is one the favourites for my grandpa and my brother. The process starts with slitting the chillies lengthwise and ends with deep frying. Though everyone likes to have it after being fried, you can also have it when the chillies have turned white. You can really enjoy the sour, salty and spicy taste of the recipe at this stage. This is a very easy and simple recipe that goes best with curd rice.



Long green chillies – 1 kg

Sour buttermilk- To soak the chillies

Salt – 1/2 cup

  • Wash and slit the green chillies lengthwise.
  • Keep it in the sun for a day and put it into a container.


  • To this add the sour buttermilk and the salt.
  • During the day time toss the container in which we have soaked the chillies.
  • Take the chillies out of the vessel by draining the buttermilk and spread it on a plate. Keep it under the sun.
  • In the evening again soak the chillies in the buttermilk.


  • Repeat this until the colour of the chillies turn from green to white.
  • Once it has turned white, there is no need to soak it in buttermilk.


  • You have to dry it by keeping it under the sun.
  • Once it is completely dry, store it in a container.


  • Deep fry and serve it with curd rice.


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