How to Make Kerala Mango Pickle / Aam ka Achar Recipe / Spicy and Easy Raw Mango Pickle Recipe / Instant Onam Mango Pickle Recipe / Nadan Manga Achar / Kadumanga Achar.
Mango Pickle is one of the pickles that is quite an essential item in the kitchens of Keralites. It is also a compulsory item for the Kerala Sadhya/the traditional feast like Onam and Vishu. Mango Pickle can be made in different versions. Most of the Indian states have their own way of making Mango Pickle, though the major ingredients remain the same everywhere. In some of the Indian states, they make it without adding oil.
We call it Kadukumanga Achar in Malayalam. _Kaduku_ means mustard seeds. Since mustard is an ingredient in this pickle, it got the name Kadukumanga. Our forefathers might have given it this name!! I used to think and ask myself how it got its name Kadukumanga achar?!!
After coming to Kinshasa, what I have noticed is that we never get raw mangoes from the supermarkets. In order to make this recipe, I have searched several times for raw mangoes in the supermarkets, and sometimes I tend to buy some mangoes thinking that they are super fresh and raw, but while cutting them, we get to see slightly yellow and sweet mangoes!! It is such an irony that raw mangoes are not available in the shops. Sometimes I ask my domestic helper to pluck them from trees somewhere if he knows.
After I started working in the present school, there is no difficulty in getting raw mangoes as the school has plenty of trees, and the principal is also very generous in allowing us to pluck fresh raw mangoes 😀.
This time when I went to my parental home in Kerala, my mom served me her own special mango pickle that she made out of mangoes plucked from our own garden. After having it, hey, I just asked her how she made it. She explained the way she had made it. The taste of that mango pickle was speechless!! Within two days, half a bottle got used up. I saw my niece enjoying it just like some yummy snacks!! 🙂 I didn’t ask my mom to make it for me to take it to Kinshasa. But I saw my dad plucking mangoes from the garden to make pickles for me. The same day, my mom made this pickle. I helped her in cutting mangoes, though I couldn’t finish the work as I had to travel to my husband’s home on the same day. After reaching Kinshasa, we started using this tasty pickle. I’ll post that pickle’s recipe here later.
Onam is around the corner. We got a call yesterday from the Malayalee Association of Kinshasa asking for making something for the Onam get-together. Suddenly I remembered to post this mango pickle for this Onam, which I made and took pictures of long back for posting for this Onam.
I wish you all a very Happy Onam..
You may like Kerala Instant Mango Pickle which is there in this site 😀
Here goes the recipe of Nadan Mango Pickle..
Preparation time: 10 minutes
Cooking time: 5 minutes
Servings 2 small bottles
Author: Seena
Ingredients for Making Nadan Manga Achar:
2 cups Raw Mango (peeled the skin lightly and diced) 4 cups
½ cup Garlic (peeled and sliced)
2 tbsp. Kashmiri Chilly Powder
½ tsp. Turmeric Powder
¼ tsp. Black Pepper Corns
1 tbsp. Mustard Seeds
¼ tsp. Fenugreek Seeds
¼ tsp. Asafoetida Powder
4 tbsp. Gingelly Oil
1 ¼ tbsp. Salt
1 string Curry Leaves
1 tbsp. white Vinegar (optional)
How I made Mango Pickle:
Wash and peel raw mangoes. Cut it and discard the seed inside. Chop into small pieces.
Heat oil in a pan. Add mustard seeds and when it crackles add fenugreek seeds. Immediately add the garlic slices. When it starts to turn slightly golden in colour, add the curry leaves. Now add all the powders and mix it well without letting it burn.
Turn the heat off and add the raw mangoes. Add red chilly powder and asafoetida. Mix it lightly until the spices are well coated on mango pieces without making the mangoes go mushy.
Next add the raw mangoes. Mix it. Keep it aside.
Let the pickle cool down completely before transferring it to the bottle. Refrigerate it and it will stay for one week or more.
This goes well with Chicken Biriyani,
Curd Rice,
Good Friday Kanji,
Chana Dal Biriyani,
Veg Pulao,
Veg Fried Rice,
Fish Dum Biriyani,
Tuna Fish Biriyani, etc.,
My Recipe Notes on Kerala Manga Achar:
1. I have taken 3 medium sized raw mangoes. Don’t peel the skin of mangoes completely. The skin will help the mangoes not to get mushy.
2. Use sour, fresh and raw mangoes for making this pickle. If your mangoes are not sour you can add little more vinegar than what I have given in the recipe. Vinegar helps the pickle to stay for a long time.
3. Adjust the chilly powder as per your preference. If you are using fenugreek powder, use 1/8 tsp. instead of fenugreek seeds.
4. Once your pickle is made and bottled, if you find oil is less, heat little oil in a pan and add to the top. It will prevent fungus getting attracted to the pickle.
5. Use only clean and dry spoon to scoop pickle from the jar. If you use wet spoon it will add moisture in the bottle which attracts fungus and the pickle will get spoilt fast. Close the bottle tightly with a lid every time you use.
6. I use gingelly oil for all the pickles. Use any cooking oil you like, but gingelly oil tastes great in pickle.
Happy Cooking.. Cheers.. Seena.
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കേരള മാങ്ങാ അച്ചാർ റെസിപ്പി / மாங்காய் பிக்கள் ரெசிபி / मानगो पिकल रेसिपी / మాంగో పిసీకాలే రెసిపీ / ಮ್ಯಾಂಗೋ ಪಿಕಲ್ ರೆಸಿಪಿ / ମଙ୍ଗ ପିଚକଲେ ରେସିପେ / ম্যাংগো পিকলে রেসিপি / मँगो पिकला रेसिपी / માંગો પિકલ રેસીપી / ਮੰਗੋ ਪਿਕਲੇ ਰੈਸਿਪੀ.
Nadan Manga Achar.
Description
Kerala Style Instant Mango Pickle / Manga Achar, a must side dish for Kerala Sadya like Onam and Vishu. You would love this hot and sour pickle.