Tender Mango Pickle


Mudhome® Kerala Tender Mango Pickle, made with fresh tender mangos, a four months recipe.

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Introducing our delectable Tender Mango Pickle – a burst of flavors that not only satisfies your taste buds but also brings a touch of healthiness to your plate. Carefully crafted with fresh tender mangoes (Kannimanga) and a blend of traditional spices, this pickle is a delightful addition to your meals.

Beyond its delicious taste, our Tender Mango Pickle may offer some health benefits. Tender mangoes are known to be a good source of vitamins and antioxidants, contributing to overall well-being. The carefully chosen blend of spices adds not just flavor but also potential health perks, as many spices are celebrated for their anti-inflammatory and digestive properties.

So, savor the tangy and spicy goodness of our Tender Mango Pickle, knowing that each bite brings you a delightful combination of taste and a potential boost for your health. It’s the perfect accompaniment to elevate your meals with a burst of flavor and a touch of wellness.


Per 25g product (Approx)
Energy Kcal 25
Protein g .24
Tot Carbohydrate g 6
- of which Sugar g 0
Total Fat g 1


Tender mangos, Ginger, Garlic, Cold Pressed Sesame Oil, Red Chilli Paste, Kashmiri Chilli Paste, Green Chillies, Asafoetida, Turmeric, Mustard, Fenugreek, Vinegar, Curry Leaves and Salt.

How its made?

To start making Tender Mango Pickle, begin with fresh tender mangoes (Kannimanga). Ensure a thorough wash and let them drain excess water or pat them dry. Keep a small stalk on each tender mango. Place the mangoes in a bharani and pour room temperature water over them, sealing the bharani with its lid. Let it sit for 3-5 days, allowing water to ooze out from the mangoes.

After 5 days, heat a pan with 2-3 tsp of Mudhome Cold Pressed Sesame Oil. Add mustard seeds and let them splutter. Transfer the mango gravy from the bharani to the pan. To the mixture, add crushed mustard seeds, chili powder, and salt to taste. Bring it to a boil and then remove it from the heat. Check the salt and adjust if needed. Allow the mixture to cool completely.

Once cooled, reintroduce the gravy to the mangoes in the bharani glass jar, shake, and mix thoroughly. Close the bharani with its lid and store it in a cool, dry place for a minimum of 4 months before use. At Mudhome we add ginger, garlic and chilli paste  mixture before packing.

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