Kerala Style Instant Mango Pickle Recipe
This Kerala-style Instant Mango Pickle (Nurukka Manga Achar, Kadumanga Pickle, Kerala Manga Achar) is a tangy recipe made with raw mangoes and a blend of spices. It comes together in 45 minutes (including rest time) and is a must-have item on Onam Sadya. Here is how to make it (vegan).
If you enjoy homemade pickles, I recommend trying my other pickle recipes: Elumichai Oorugai, Green Chilli Pickle, Vadu Mango Pickle, Hing Ka Achar, and Mirch Ke Tipore.
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It’s time for mangoes to start appearing in the market, and the first ones to show are tangy raw mangoes. During the summer, I go all out, trying out new recipes using both raw and ripe mangoes, and this Kerala-style instant mango pickle is one of my favorites. I learned it from one of my neighbors in Bangalore, and I have made it every year since then. Do try!
About Kerala Mango Pickle
Kerala-style Mango Pickle is a simple, instant pickle made with raw green mangoes.
It is also called Nurukku Manga Achar. Nurukku means small cut pieces in Malayalam, and since this mango pickle is made using small pieces of mangoes, it is named that.
It is also called Kadugu Manga Pickle. Kadugu in Malayalam means mustard seeds, and since mustard seeds are used to make this pickle, it is named accordingly.
This pickle is popularly made for sadhya for festivals (Onam and Vishu) and special occasions.
This Kerala mango pickle comes together in under 45 minutes (including the rest time) using simple ingredients. It is apt for the days you crave a fresh mango pickle.
This vegan recipe can be easily doubled or tripled per your requirements.
Ingredients
Raw Mangoes – Choose green raw mangoes that are less fibrous and sour. These days, raw mangoes are usually available throughout the year, so you can make this pickle any time.
Garlic – Whole peeled garlic cloves give this pickle a nice garlicky flavor.
Curry Leaves add a nice flavor and give it a South Indian touch.
Sesame Oil – This pickle is traditionally made using sesame oil, but if you can’t find it, you can use any oil you prefer; mustard oil, sunflower oil, etc., work fine.
Other Ingredients – You will also need salt, brown mustard seeds, fenugreek seeds (methi dana), asafetida (hing), turmeric powder, Kashmiri red chili powder, and white vinegar.
You can also add a little jaggery if the mangoes are too sour to balance the flavors.
How To Make Instant Kerala Manga Achar
Step 1: Wash 1 pound (500 g) of raw green mangoes and wipe them well with a kitchen towel. Cut the flesh into 1-inch cubes with the skin on. Discard the pit.
Step 2: Add 2 teaspoon salt to the mangoes.
Step 3: Mix well and keep aside for 30 minutes.
Step 4: Add 1 teaspoon brown mustard seeds and 1 teaspoon fenugreek seeds to a mortar and pestle, and make a coarse powder.
Step 5: Heat 4 tablespoon of sesame oil in a pan over medium heat. Once the oil is hot, add mustard and fenugreek seeds powder and fry for 5-6 seconds.
Step 6: Add the following ingredients to the pan and fry for 4-5 seconds.
- ¼ teaspoon asafetida
- 8-10 whole peeled garlic cloves
- 15-20 curry leaves
Step 7: Now, add the following ingredients and fry for an additional 3-4 seconds.
- 1 teaspoon turmeric powder
- 3 tablespoon Kashmiri red chili powder
- 2 teaspoon white vinegar
Step 8: Add the mango cubes and mix well.
Step 9: Remove the pan from the heat.
Step 10: Allow the pickle to cool completely and then transfer it to a sterilized container. The pickle is ready to serve.
Serving Suggestions
This mango pickle is served for Onam sadya, Vishu sadya, and other South Indian festivals with other delicacies.
I like to serve it with my everyday Indian-style meals, such as Curd Rice, Dal Rice, Sambar Rice, or Rasam Rice.
You can also serve it with Plain Tawa Paratha, or stuffed parathas like Aloo Paratha, Gobi Paratha, Broccoli Paratha, etc.
Storage Suggestions
This fresh and instant mango pickle lasts up to 7 days in the refrigerator. At room temperature, it will last for one to two days.
Other Raw Mango Recipes We Recommend
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Kerala Style Instant Mango Pickle Recipe
Ingredients
- 1 pound raw green mangoes (500 g)
- 2 teaspoons salt
- 4 tablespoons sesame oil (gingelly oil)
- 1 teaspoon brown mustard seeds
- 1 teaspoon fenugreek seeds (methi dana)
- ¼ teaspoon asafetida (hing) (skip for gluten-free)
- 8-10 Cloves whole peeled garlic cloves
- 15-20 curry leaves
- 1 teaspoon turmeric powder
- 3 tablespoons Kashmiri red chili powder
- 2 teaspoons white vinegar
Instructions
- Wash mangoes and wipe them well with a kitchen towel. Cut the flesh into 1-inch cubes with the skin on. Discard the pit.
- Add salt to the mangoes.
- Mix well and keep aside for 30 minutes.
- Add mustard seeds and fenugreek seeds to a mortar and pestle, and make a coarse powder.
- Heat sesame oil in a pan over medium heat. Once the oil is hot, add mustard and fenugreek seeds powder and fry for 5-6 seconds.
- Add asafetida, garlic cloves, and curry leaves and fry for 4-5 seconds.
- Now add turmeric powder, red chili powder, and vinegar, and fry for another 3-4 seconds.
- Add the mango cubes and mix well.
- Remove the pan from heat.
- Cool the pickle entirely and transfer it to a sterilized container. The pickle is ready to serve.
I’m about to make this recipe now!
mouthwatering. Just wanna grab one.