Kerala Style Instant Mango Pickle Recipe Video

on Apr 14, 2021, Updated Aug 30, 2023

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 Mirch Ke Tipore

Ingredients

Raw Mangoes – Choose green raw 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 add 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), asafetida (hing), turmeric powder, Kashmiri 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 15-20 curry leaves

and fry for 4-5 seconds. Now add

1 teaspoon turmeric powder 3 tablespoon Kashmiri red chili powder 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.

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 Plain Tawa Paratha, or stuffed parathas like Aloo Paratha, Gobi Paratha, Broccoli Paratha, etc.