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    Whisk Affair » Recipes » Pickle Recipes » Kerala Style Instant Mango Pickle

    Published: Apr 14, 2021 | Last Updated On: Aug 30, 2023 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Kerala Style Instant Mango Pickle

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    Jump to Recipe

    This Kerala-Style Instant Mango Pickle (Nurukka Manga Achar) is a tangy recipe made using raw mangoes and 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).

    Kerala style mango pickle served in a bowl.
    Jump to:
    • About Kerala Mango Pickle
    • Ingredients
    • How To Make Instant Kerala Mango Pickle
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About Kerala Mango Pickle

    Kerala-Style Mango Pickle (Nurukku Manga Achar) is a simple, instant pickle made using raw green mangoes. 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.

    If you like homemade pickles, try

    • Elumichai Oorugai
    • Chilli Pickle
    • Vadu Mango Pickle
    • Hing Ka Achar
    • Nimbu Mirch Ka Achar
    • Allam Avakaya
    • Hari Mirch Ke Tipore

    Ingredients

    Kerala style mango pickle ingredients 1
    Kerala style mango pickle ingredients 2

    Raw Mangoes – Choose green 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 – Curry leaves adds a nice flavor and give it a South Indian touch.

    Sesame Oil – Use sesame oil for this pickle, but if you can’t find it, you can use any oil you choose; mustard oil, sunflower oil, etc., works fine.

    Other Ingredients – You will also need salt, brown mustard seeds, fenugreek seeds (methi dana), asafoetida (hing), turmeric powder, red chili powder, and white vinegar.

    You can also add a little jaggery if the mangoes are too sour.

    How To Make Instant Kerala Mango Pickle

    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.

    Cubed raw mangoes.

    Add 2 teaspoon salt to the mangoes.

    Mix well and keep aside for 30 minutes.

    Salt added to mangoes.

    Add 1 teaspoon brown mustard seeds and 1 teaspoon fenugreek seeds to a mortar and pestle, and make a coarse powder.

    Crushed mustard and fenugreek seeds.

    Heat 4 tablespoon 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.

    Mustard and fenugreek seeds mixture added to hot oil.

    Add ¼ teaspoon asafetida, 8-10 whole peeled garlic cloves, and 15-20 curry leaves and fry for 4-5 seconds.

    Asafetida, garlic and curry leaves added to the pan.

    Now add 1 teaspoon turmeric powder, 3 tablespoon Kashmiri red chili powder, and 2 teaspoon white vinegar, and fry for another 3-4 seconds.

    Turmeric powder, Kashmiri red chili powder and vinegar added to the pan.

    Add the mango cubes and mix well.

    Mango cubes added to the pan.

    Remove the pan from heat.

    Cool the pickle entirely and transfer it to a sterilized container. The pickle is ready to serve.

    Ready Kerala style instant mango pickle.

    Serving Suggestions

    This mango pickle is served for Onan sadya, Vishu sadya, and other South Indian festivals with other delicacies.

    I like to serve it with my everyday India-style meals or Curd Rice, Dal Rice, Sambar Rice, or Rasam Rice.

    You can also serve it with Theplas, 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 a day or two.

    You Might Also Like

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    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Insyant Kerala style mango pickle served in a bowl.

    Kerala Style Instant Mango Pickle Recipe

    This Kerala-Style Instant Mango Pickle (Nurukka Mango Achar) is a tangy recipe made using raw mangoes and 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.
    5 from 4 votes
    Print Pin Rate
    Course: Accompaniment
    Cuisine: Indian
    Diet: Vegan, Vegetarian
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 10 people
    Calories: 90kcal
    Author: Neha Mathur

    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
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    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.

    Video

    https://www.youtube.com/watch?v=c4Cnq90Q6mY

    Notes

    This recipe can be easily doubled or tripled per your requirements.
    You can also add a little jaggery if the mangoes are too sour.

    Nutrition

    Calories: 90kcal | Carbohydrates: 9g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 506mg | Potassium: 141mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1260IU | Vitamin C: 47mg | Calcium: 25mg | Iron: 1mg
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    More Best Pickle Recipes

    • Phodnichi Kairi is a sweet and spicy Maharashtrian condiment made using raw mangoes, jaggery, and spices. Serve it with dal and bhakri for a comforting meal (vegan, can be made gluten-free).
      Phodnichi Kairi (Maharashtrian Raw Mango Fry)
    • Galgal Ka Achar is a Uttarakhand style pickle made using hill lemons. It is very popular in the Kumaon region of Uttarakhand. Here is how to make it.
      Galgal Ka Achar (Khatte Ka Achar)
    • Mirchi Ke Tipore is an instant green chili pickle popular in Rajasthani households. It is hot, spicy, tangy, and super addictive! Here is how to make it.
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    • Sirka Pyaz (Indian Pickled Vinegar Onions) is an Indian condiment that is a great accompaniment to any North Indian-style meal. Here is how to make it at home.
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    Reader Interactions

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      Recipe Rating





    1. shilpi

      August 25, 2015 at 5:06 am

      mouthwatering. Just wanna grab one.

      Reply
    2. Simi

      May 01, 2022 at 2:55 am

      5 stars
      I’m about to make this recipe now!

      Reply

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