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A bowl of vibrant Kerala mango pickle placed on a rustic wooden board with burlap, curry leaves, and a blue cloth in the background.
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5 from 4 votes

Kerala Style Instant Mango Pickle (Kadumanga Achar)

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
Prep Time5 minutes
Cook Time10 minutes
Resting Time30 minutes
Total Time45 minutes
Course: Pickle
Cuisine: Indian, Kerala
Diet: Vegan, Vegetarian
Servings: 10 people
Author: Neha Mathur

Ingredients

  • 500 grams raw green mangoes
  • 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
US Customary - Metric

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.
    • Any moisture will shorten the pickle’s shelf life. This is the most common reason homemade pickles spoil.
  • Add salt to the mangoes. Mix well and keep aside for 30 minutes.
    • The salt will draw out moisture from the mangoes, making them juicy and helping the spices cling.
  • 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.
    • DO NOT cook the spice powders for more than 3-4 seconds; otherwise, they will burn, and your pickle will taste bitter.
  • Immediately add the mango cubes and mix well so every mango piece is coated in the glossy red masala.
  • Remove the pan from the heat.
  • Allow the pickle to cool completely and then transfer it to a sterilized container. Flavors will deepen overnight. You can eat it right away, but it tastes significantly better after 24 hours.

Video

Notes

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

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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