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
Servings: 10 people
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.
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
