Raw Mango Pickle - Kerala Style

The raw mango is so closely associated with the Indian cuisine.  In fact there are almost an array of recipes that employ this seasonal treasure. One among those is the Mango Pickle. Mango pickle is a spicy and tangy condiment. Almost every Indian household has their own favorite recipes for Mango Pickle. It is a popular condiment adds the extra “taste” to every meal.

          This one is from the Southern part of India – a Kerala style Mango Pickle, also known as “manga achar”. While Mangoes are on season, I always ensure that I stack up some homemade mango pickles. I learnt this recipe from my aunt. This pickle is on demand at our household; I hope my viewers would also enjoy it.

Ingredients:
Raw Mango, Chopped – 2 kgs

Sesame oil – 8 tbsp 

Garlic pods, chopped – 4 tbsps

Ginger, finely chopped – 3 tbsps
Green Chillies – 4
Curry Leaves - 5-6 sprigs
Turmeric powder – 1tsp
Red Chilli powder - 10 tbsp
Asafoetida/ Hing - ½ tsp
Mustard seeds - 3tsp
Fenugreek/ Methi - 1tsp
Vinegar - 1tbsp
Salt to taste
Water – 1½cups

Method: 

1. Chop the washed mangoes into small pieces. This might take some time. To this Add 1tsp salt to the chopped mango pieces and toss them well. Keep it aside for at least 8 to 10 hours minimum or maximum 24 hours. After which, drain water from the mango pieces using a colander. Now the mango is ready to use

2. Have the ginger, garlic and green chillies chopped.

3. Mix turmeric and red chilli powder in water to make a paste.

4. Heat the oil in a wok/pan, add mustard seeds, once it has spluttered add the fenugreek seeds and let them splutter too, then add curry leaves and stir for few seconds.

5. Now add the chopped green chillies, ginger and garlic and sauté for 5 to 8 minutes or till the raw smell has gone. Now is the time to add the chilli powder and turmeric paste and let it cook for 2 to 3 minutes. Reduce the heat and add asafoetida and mix well for a minute and then add the cut mango pieces. Mix well till all the mango pieces are coated with the masala. Now switch off the heat and add vinegar to the pickle. This step is optional.

6. Allow it to cool completely. Then store it in sterilized glass bottles.