Raw Mango Pickle

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Kerala-Style Raw Mango Pickle

 (കടു മാങ്ങ അച്ചാർ)

A bold, tangy, and spicy traditional Kerala pickle made with raw mangoes, coconut oil, and aromatic spices. This instant-style pickle pairs beautifully with rice, curd, rotis kanji, or even dosa and idli.

Ingredients

  • 3–4 raw mangoes (peeled optional, deseeded & cubed)
  • Salt, as needed
  • 1 tbsp coconut oil or sesame oil
  • 1 tsp mustard seeds
  • ½ tsp fenugreek seeds
  • Few curry leaves
  • 2–3 green chillies, finely chopped
  • 2–3 tbsp garlic, finely chopped
  • 2–3 tbsp ginger, finely chopped
  • Spices
    • 1 tsp turmeric powder
    • 2–3 tbsp chilli powder (adjust to taste)
    • 1 tsp mustard–fenugreek powder
    • ¾ tsp hing (asafoetida)
  • ¼–⅓ cup natural white vinegar
  • ½–¾ cup hot water
  • 1–2 tbsp jaggery (optional, for balance)

Method


  • Peel the mangoes (optional), remove the pit, and cut into small cubes.
  • Add 2–3 tsp salt, mix well, cover, and rest for 30–90 minutes.
  • Heat oil in a pan. Add mustard seeds and fenugreek seeds.
  • Once they splutter, add curry leaves, green chillies, ginger, and garlic.
  • Sauté until aromatic.
  • Mix turmeric, chilli powder, hing, and mustard-fenugreek powder with a little water to form a paste.
  • Lower the flame and add the spice paste.
  • Sauté gently until the raw smell disappears—do not burn the spices.
  • Add vinegar, hot water, and jaggery (if using). Bring to a gentle boil.
  • Turn off the heat and allow it to cool slightly.
  • Add the rested mangoes along with any released liquid. Mix well.
  • Adjust salt, vinegar, water, and spice level to taste.
  • The pickle will thicken as it cools.

Notes

Adjust chilli powder and green chillies based on spice preference
Tastes even better after a few hours of resting
Always use a clean, dry spoon 

Storage: 

Store the pickle in a clean, sterilised airtight jar. I usually keep it at room temperature for 24 hours, then transfer it to the refrigerator for longer freshness.


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