Mango pickle, known as “Achar” in Kerala, is a beloved condiment that adds a burst of flavor to meals. With its tangy and spicy profile, it pairs perfectly with rice, chapatis, and various Indian dishes. In this blog, we will explore different methods to prepare mango pickle in the traditional Kerala style, ensuring you can enjoy this delicious treat at home.
Traditional Kerala Mango Pickle (Nadan Manga Achar)
Ingredients:
- Raw mangoes (2-3 medium-sized)
- Salt (1/2 cup)
- Red chili powder (2 tablespoons)
- Mustard seeds (1 tablespoon)
- Fenugreek seeds (1 teaspoon)
- Turmeric powder (1 teaspoon)
- Sesame oil (1 cup)
Preparation of Mango:
- Wash and Peel: Start by washing the raw mangoes thoroughly. Peel the mangoes and cut them into small pieces or cubes.
Spice Preparation:
- Roast and Grind Spices: Dry roast the mustard and fenugreek seeds until they become fragrant. Once roasted, grind them into a coarse powder.
- Mix Spices: In a bowl, mix the ground spices with salt, red chili powder, and turmeric powder.
Combine Ingredients:
- Mix Mango and Spices: In a mixing bowl, combine the mango pieces with the prepared spice mixture. Drizzle sesame oil over the mixture and mix thoroughly to ensure the mango is well coated.
Fermentation Process:
- Jar and Ferment: Transfer the mixture into a sterilized glass jar. Seal the jar tightly and place it in a sunny spot for 5-7 days. Shake the jar gently once a day to help with the fermentation process.
Storage and Serving:
- Store and Serve: After fermentation, store the pickle in the refrigerator. Serve it as a side dish with rice, parathas, or any Indian meal for a delightful flavor boost.
Instant Kerala Mango Pickle (Quick Achar)
Ingredients:
- Raw mango (1 large)
- Salt (1 tablespoon)
- Red chili powder (1 tablespoon)
- Mustard oil (2 tablespoons)
- Curry leaves (a few)
Preparation:
- Chop Mango: Wash and chop the raw mango into thin slices.
- Mix Spices: In a bowl, mix salt and red chili powder together.
Mixing the Ingredients:
- Combine: In a bowl, combine the mango slices with the salt and chili powder mixture.
- Heat Oil: Heat mustard oil until it smokes, then let it cool slightly.
Combine and Serve:
- Add Oil and Curry Leaves: Pour the cooled mustard oil over the mango mixture and add curry leaves. Toss well and let it sit for about 30 minutes before serving.
Storage:
- Store: Store in an airtight container in the refrigerator for up to a week.
Serving Suggestions:
- Enjoy: Use immediately as a tangy condiment with rice or chapatis.
Sweet and Spicy Kerala Mango Pickle (Manga Achar with Jaggery)
Ingredients:
- Raw mango (2 medium)
- Ginger (50 grams)
- Jaggery (3-4 tablespoons)
- Vinegar (1/2 cup)
- Red chili powder (1 tablespoon)
- Salt (to taste)
Preparation:
- Prepare Ingredients: Wash, peel, and dice the mango and ginger into small pieces.
Cooking the Mixture:
- Combine and Cook: In a saucepan, combine mango, ginger, jaggery, vinegar, red chili powder, and salt. Cook on low heat until the jaggery dissolves and the mango softens slightly.
Cooling and Storing:
- Cool Down: Allow the mixture to cool completely. Transfer to a sterilized jar and seal tightly.
Flavor Development:
- Let it Sit: Allow the pickle to sit for at least 2-3 days before consuming to enhance the flavors.
Serving Ideas:
- Serve: Enjoy as a sweet and spicy accompaniment with curries and rice.
Kerala-Style Mango Pickle with Asafoetida (Hing Achar)
Ingredients:
- Raw mango (2-3 medium)
- Ginger (50 grams)
- Asafoetida (hing, 1/4 teaspoon)
- Fenugreek seeds (1 teaspoon)
- Mustard oil (1 cup)
- Salt (to taste)
- Turmeric powder (1 teaspoon)
Preparation:
- Chop Ingredients: Wash and chop the mango and ginger into small pieces.
Spice Preparation:
- Heat Oil: Heat mustard oil and add fenugreek seeds and asafoetida, allowing them to sizzle.
Mixing:
- Combine Ingredients: Add mango, ginger, turmeric, and salt to the oil mixture. Stir well to combine all ingredients.
Cooling and Storage:
- Cool and Store: Let the pickle cool before transferring it to a jar. Seal and store in a cool, dark place.
Marination Time:
- Let it Marinate: Allow to marinate for at least a week for the flavors to develop.
Instant Mango Pickle with Garlic (Garlic Achar)
Ingredients:
- Raw mango (1 large)
- Ginger (50 grams)
- Garlic cloves (3-4)
- Salt (1 tablespoon)
- Red chili flakes (1 tablespoon)
- Mustard oil (2 tablespoons)
Preparation:
- Chop Ingredients: Chop the mango and ginger into small pieces. Mince the garlic.
Mixing the Ingredients:
- Combine: In a bowl, combine mango, ginger, garlic, salt, and chili flakes. Drizzle mustard oil over the mixture.
Quick Marination:
- Toss and Let Sit: Toss well and let it sit for about 15-20 minutes.
Serving:
- Serve Immediately: Enjoy as a tangy and spicy condiment.
Storage:
- Store: Keep in an airtight container in the refrigerator for up to a week.
Fermented Mango Pickle with Spices (Fermented Achar)
Ingredients:
- Raw mango (2 medium)
- Fresh ginger (100 grams)
- Salt (3 tablespoons)
- Cumin seeds (2 teaspoons)
- Coriander powder (1 tablespoon)
- Red chili powder (1 tablespoon)
Preparation:
- Chop Ingredients: Wash, peel, and chop mango and ginger.
Spice Preparation:
- Roast Spices: Dry roast cumin seeds and grind them into a powder.
Mixing the Ingredients:
- Combine: In a mixing bowl, combine chopped mango, ginger, salt, roasted cumin, coriander powder, and chili powder.
Fermentation Process:
- Pack and Ferment: Pack the mixture tightly into a sterilized jar. Seal and leave in a warm place for about 5-7 days to ferment.
Usage:
- Store and Enjoy: After fermentation, store in the refrigerator and use as a flavorful accompaniment with meals.