This Nurukku Manga Achar is a 15 minute tempered Kerala Style Instant Pickle prepared with green mangoes for Onam Sadya. This pickle also doesn't require any sunlight or much of cooking process.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 2 minutes
- Total time: 12 minutes
- Yield: 1 · 1 bowl
- Category: Condiment, Side Dish
- Cuisine: Kerala, South Indian
Ingredients
- 300 gram mangoes
- 3 teaspoon kashmiri chilli powder (or red chili powder)
- 1 teaspoon turmeric powder
- 1 teaspoon salt (or add as per taste)
- 4 tablespoons sesame oil (about ¼ cup, add more if required, can use sunflower oil or mustard oil too)
- 2 teaspoon mustard seeds
- 1 teaspoon fenugreek seeds
- ½ teaspoon asafoetida
- 8 to 10 curry leaves
Method
Preparing the pickle
- Rinse the mangoes and dry them with a clean kitchen towel. There should be no trace of moisture on them. Peel their skin. To peel is optional.
- Chop them into small bite-sized pieces or cubes. Chopping is a bit tough, so use a good knife and be careful of your hands.
- The chopped mango cubes should be about 1 to 1.25 cups.
- Place them in a heat proof mixing bowl or wide dish.
- Sprinkle turmeric powder, red chili powder and salt on the mango cubes.
- Mix everything nicely with a spoon.
- The masala should nicely coat the mango cubes.
Tempering the pickle
- Heat sesame oil in a small vessel or tadka pan or small frying pan. Keep heat to a low.
- Add mustard seeds, fenugreek seeds and asafoetida.
- Once the mustard seeds start crackling, add the curry leaves.
- Fry for 1 to 2 seconds and then turn off the heat.
- Pour this hot tempering over the masala coated raw mango cubes.
- Mix everything with a spoon.
- Allow to cool and store the pickle in clean, sterilized glass bottles.
- The Manga Achar is ready. Serve as a side dish in Sadya meals or any of your favorite meals.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.