Introduction: Cut Mango Pickle (Kerala Style)
Its the summer season and the season of Mangoes. Let me give you an easy but tasty Kerala style instant mango pickle (Manga achar) recipe. There are countless versions of pickle in India. This one is from Kerala (South India).
This is a simple recipe and an age old one which is passed down the generations. Every summer when there are lot of mangoes making a pickle out of it is the first option. It has a spicy and a tangy taste. The key is to make it a week before I plan to serve it to get the flavors out of it.
Step 1: Ingredients
Green Mango - 1 Kg
Chilli Powder - 2 Dsp
Thinly sliced ginger - 1.5 Dsp
Garlic flakes - 1/4 Cup
Mustard seeds - 1.5 Dsp
Fenugreek seed - 2 pinches
Gingelly Oil - 1/2 Cup
Onion chopped - 2 Cups
Turmeric powder - 1 Tsp
Vinegar - 1/4 Cup
Sugar - 1/2 TSp
Salt to taste
Step 2: Soak
Soak together Chilli powder, 1 Tsp ginger, 12 garlic flakes, 1 Tsp mustard seeds and fenugreek seeds in a little vinegar.
Step 3: Grind
The the soaked items in a mixer. I have used a Stone Grinder. I somewhere feel it gives a lot more flavor.
Step 4: Pan Mustard
Heat oil. Fry mustard. Let the mustard splutter.
Step 5: Add Others
Now add onions and saute till color changes and aroma comes up.
Then add turmeric powder. Also add rest of the chopped garlic and ginger.
Step 6: Masala
Mix the masala paste in a little vinegar and add to to the pan.
Fry it well.
Step 7: Fry
Add the raw mango cut into small cubes. Mix sugar in the rest of the vinegar and add it too.
Bring it to a boil and remove it from fire. Add salt. Allow the pickle to cool and store it in jas for long time.
This pickle can stay long without getting stale.
Transfer it to a vessel which is no affected by vinegar and salt.