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Kerala Style Instant Mango Pickle Recipe
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This Kerala-Style Instant Mango Pickle (Nurukka Mango Achar) is a tangy recipe made using raw mangoes and 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. • Full Recipe - https://www.whiskaffair.com/kerala-st... • 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. • Notes • This recipe can be easily doubled or tripled per your requirements. • You can also add a little jaggery if the mangoes are too sour.
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