Mango Pickle For Sadya | SuperChef Nandakumar

In our place Mango pickle for any Sadya or a grand feast, the pickle made is totally different. In the case of Hindu functions, after lighting the lamp in the KANNIMOOLAie; north west corner of the building plot , and giving offers to Lord Ganapathy, the main cook for the Sadya begin the work by cutting the mango for making Pickle.


Raw Mango cubes chopped 1 kg
Chilly Powder 300 gms
Turmeric powder 50 gms
Fenugreek Powder 1 tbsp
Asafoetida Powder 1 tsp
Mustard seeds 1 tbsp
Salt To taste
Sesame oil 250 ml
Curry Leaves 2 sprigs


  • Wash, clean mangoes and pat dry with Kitchen Towel to dry. Cut the mangoes into even sized finely chopped dices. Keep separate after sprinkling some salt.
  • Take a clean bowl add, chilly powder, turmeric powder, Asafoetida powder and fenugreek powder and blend with little water to a smooth paste.
  • Mix this with the salted mangoes and blend well. Heat oil in a kadai, add oil and when the oil is hot enough, pour the same on the mango mix and when cold, transfer separate into a glass Jar. Take little the next day and use as required.