Kerala Style Mango Pickle
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
Spicy, Aromatic and Sinfully Addictive!! Green Mango Pickle made with Gingelly oil and Spices… A Perfect side with any rice dish…!
Course:
Side Dish
Cuisine:
Indian
Keyword:
achar, kadumanga, kerala, mango pickle, pickle
Ingredients
- 2 green mangoes
- 4 tbsp red chili powder
- 1 tsp kaayam / hing / asafetida
- ¼ tsp uluva / fenugreek powder
- 1-2 sprigs of curry leaves
- 4-5 tbsp nallenna / gingelly oil
- 1 tsp mustard seeds
- Salt (as required)
Instructions
-
Peel the mangoes, then cut into half and remove the seeds.
-
Slice the mango thinly into small pieces. Keep aside.
-
Heat oil in a pan or a kadai, add mustard seeds and allow it to splutter. Add curry leaves.
-
Reduce the flame to a low and add fenugreek powder & asafetida, saute for few seconds. Add red chili powder and saute well. Ensure not to burn the powders. You can remove the pan from the flame and add spices, stir, and place back on a low flame to avoid burning.
-
Add mangoes and salt, mix well and stir on the low flame for 1 minute. Adjust salt and red chili powder according to your spice level.
-
Turn off the flame and allow the mango pickle to cool down in the pan for a few hours. Later transfer it to a clean dry glass jar or a ceramic jar and close it with a tight lid.
-
Serve with steamed rice.
Notes
- Adjust the red chili powder according to your spice level.
- For an authentic taste, use gingelly oil when making pickles, otherwise you can use any oil of your choice.
- Use a clean dry glass jar or a ceramic jar / bharani to store pickles. Do not use steel or metal jars as the acidic nature of the pickles may react with the metal and become toxic.
- You can store the pickles at room temperature initially for a few days, but refrigerate thereafter to prevent decay.
- Variations of this recipe with ginger, garlic or vinegar are also very tasty, try them if you prefer.