FOOD- KERALA STYLE MANGO PICKLE

 Kerala Style 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.

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 add a nice flavor and give it a South Indian touch.

*Sesame Oil – This pickle is made traditionally using sesame oil, 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 to balance the flavors.

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.

👉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 the following ingredients to the pan and fry for 4-5 seconds.

¼ teaspoon asafetida

8-10 whole peeled garlic cloves

15-20 curry leaves

👉Now add the following ingredients and fry for another 3-4 seconds.

1 teaspoon turmeric powder

3 tablespoon Kashmiri red chili powder

2 teaspoon white vinegar

👉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.

Storage Suggestions:

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.