Instant Mango Pickle | Manga Achar | Kadumanga Achar

Instant Mango Pickle | Manga Achar | Kadumanga Achar

Nurukku Manga Achar, a Kerala Style Instant Mango Pickle, can be prepared in just 15 minutes using green mangoes, making it a perfect addition to an Onam Sadya feast. The unique aspect of this pickle is that it doesn't necessitate exposure to sunlight and is quite simple to prepare, with minimal cooking involved.
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Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Course Condiment, Side Dish
Cuisine Indian
Servings 1
Calories 750 kcal

Ingredients
  

Main Ingredients

  • 300 gram mangoes – unripe & green or 4 small green unripe mangoes – peeled and chopped or 1 to 1.25 cups chopped and peeled green mangoes (manga, keri, kairi or kachcha aam)
  • 3 teaspoon Kashmiri red chili powder or red chili powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon salt or add as per taste

For Tempering The Pickle

  • 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

Instructions
 

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.

Nutrition

Calories: 750kcalCarbohydrates: 55gProtein: 6gFat: 61gSaturated Fat: 9gPolyunsaturated Fat: 25gMonounsaturated Fat: 24gSodium: 2432mgPotassium: 754mgFiber: 9gSugar: 42gVitamin A: 5334IUVitamin C: 271mgCalcium: 121mgIron: 5mg
Keyword Instant Mango Pickle | Manga Achar | Kadumanga Achar
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Article Categories:
Kerala Recipes

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