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).
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
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.
Add 2 teaspoon salt to the mangoes.
Mix well and keep aside for 30 minutes.
Add 1 teaspoon brown mustard seeds and 1 teaspoon fenugreek seeds to a mortar and pestle, and make a coarse powder.
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.
Add ¼ teaspoon asafetida, 8-10 whole peeled garlic cloves, and 15-20 curry leaves and fry for 4-5 seconds.
Now add 1 teaspoon turmeric powder, 3 tablespoon Kashmiri red chili powder, and 2 teaspoon white 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.
This mango pickle is served for Onan sadya, Vishu sadya, and other South Indian festivals with other delicacies.
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.
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Kerala Style Instant Mango Pickle Recipe
- 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
- 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.