This instant Kerala-style mango pickle is a tangy recipe made using raw mangoes and spices. It comes together in just 45 minutes (including rest time) and is a must-have item on sadya. Here is how to make it.
If you like homemade pickles, then give these ones also a try – Chilli Pickle, Vadu Mango Pickle, Hing Ka Achar, Nimbu Mirch Ka Achar, and Allam Avakaya.
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About This Recipe
Kerala-style mango pickle (nurukku manga achar) is a simple instant pickle made using all-time favorite raw mangoes. This pickle is popularly made for sadhya for festivals (onam and vishu) and special occasions.
This mango pickle is made with very few ingredients that include garlic, curry leaves, and a few pickle spices. It is spicy, but you can always adjust the amount of red chili powder according to your taste and preference.
The best part about this pickle is that it gets ready in just 15-20 minutes, making it apt for the days when you are craving a fresh mango pickle. The recipe can be easily doubled or tripled as per your requirements.
So in summers, when the raw mangoes are in season, do pick them fresh from the market and give this Kerala-style mango pickle a try.
This pickle is,
- Instant
- Spicy
- Yummy
- Tangy
- Apt for your everyday meals
Ingredients
Raw Mangoes – Choose the 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 also gives 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 of your choice, mustard oil, sunflower oil, etc works fine.
Other Ingredients – Other than the above ingredients, we will also need salt, mustard seeds, fenugreek seeds, asafoetida, turmeric powder, red chili powder, and white vinegar.
You can also add in a little jaggery, if the mangoes are too sour.
How to make Kerala Style Mango Pickle?
Wash the raw mangoes and wipe them well with a kitchen towel. Cut the flesh into 1-inch cubes with skin on. Discard the pit. We will need 500 grams of mangoes. You can either choose 2 large mangoes or 3-4 small ones.
Add 2 tsp salt in the mangoes.
Mix well and keep aside for 30 minutes.
Heat 4 tbsp sesame oil in a pan. Once the oil is hot, add 1 tsp mustard seeds and 1 tsp fenugreek seeds and fry on medium heat for a few seconds.
Add ¼ tsp asafoetida, 8-10 whole peeled garlic cloves and 15-20 curry leaves and fry for 4-5 seconds.
Add 1 tsp turmeric powder, 3 tbsp Kashmiri red chili powder, and 2 tsp white vinegar and fry for another 3-4 seconds.
Now add the mangoes and mix well.
Remove the pan from heat. Cool the pickle and transfer it to a sterilized container. The pickle is ready to serve.
Serving Suggestions
This mango pickle is served with several other South Indian delicacies during Onam Sadhya or other South Indian festivals.
You can also serve it along with Theplas, Tawa Paratha or Stuffed Parathas.
You can also make it fresh every 7 days and serve it on the side with your everyday meals too. It tastes delicious with dal and rice or curd and rice combination.
Storage Suggestions
This fresh and instant mango pickle lasts in the refrigerator for up to 7 days. Always make it fresh for the best taste. At room temperature, it will last for a day or two.
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Recipe Card
Kerala Style Mango Pickle Recipe
Ingredients
- 500 grams raw mangoes
- 2 teaspoons salt
- 4 tablespoons sesame oil
- 1 teaspoon mustard seeds
- 1 teaspoon fenugreek seeds
- ¼ teaspoon asafoetida
- 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 the raw mangoes and wipe them well with a kitchen towel. Cut the flesh into 1-inch cubes with skin on. Discard the pit. We will need 500 grams of mangoes. You can either choose 2 large mangoes or 3-4 small ones.
- Add 2 tsp salt to the mangoes.
- Mix well and keep aside for 30 minutes.
- Heat 4 tbsp sesame oil in a pan. Once the oil is hot, add 1 tsp mustard seeds and 1 tsp fenugreek seeds and fry on medium heat for a few seconds.
- Add ¼ tsp asafoetida, 8-10 whole peeled garlic cloves, and 15-20 curry leaves and fry for 4-5 seconds.
- Add 1 tsp turmeric powder, 3 tbsp Kashmiri red chili powder, and 2 tsp white vinegar and fry for another 3-4 seconds.
- Now add the mangoes and mix well.
- Remove the pan from heat. Cool the pickle and transfer it to a sterilized container. The pickle is ready to serve.
