04 September 2019

Kerala Mango Pickle|Nadan Manga Achar|Nadan Manga Curry

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Kerala Mango Pickle

Quick and easy Kerala style mango pickle.
Prep Time: 15 minutes .
Cooking Time: 10 to 15 minutes
Make: approx7 cups
  1. Raw mango,chopped- 1Kg(approx 6 and 1/2 cups)
  2. Kashmiri chili powder - 7 to 8 tbsp
  3. Fenugreek powder- 1/2 tsp
  4. Turmeric powder- 3/4tsp
  5. Vinegar- 1/4 cup(or according to taste,depending  upon  the sourness of  the mangoes)
  6. Mustard seeds - 2 tsp
  7. Curry leaves- one handful
  8. Asafoetida/Hing - 1/2tsp
  9. Salt - to taste
  10. Sesame oil - as required
  • Sprinkle salt over  the chopped mangoes,mix well and keep aside for about 15 minutes ,until water oozes out.
  • Drain this excess liquid ,set  aside until required.In a bowl combine together kashmiri chili  powder,fenugreek powder ,turmeric powder ,salt and vinegar.
  • Add 1 or 2  tbsp of the drained liquid and mix  to form  a  thick  paste.Heat  sesame oil in  a pan,add mustard  seeds  and  let  it splutter.
  • Add curry leaves and  asafoetida  powder and switch off the stove.Immediately  add the prepared masala paste  into the hot oil.Stir continuously to avoid  burning. 
  • Now add  the remaining  liquid  from the mangoes( if there is not  much   liquid  left,you may add boiled water,about  1/2cup or more depending on the consistency required)  and  switch on  the  stove and bring it to a boil.Now  switch off the stove and allow this to cool completely before  adding the chopped mango.

  • Add  the chopped mango  into the masala  and  stir well until combined.Add more  salt  if  required.Transfer  into  a clean,dry glass jar. 

    • Store at  room temperature for upto a week or  2 .Heat  2 to 3 tbsp  of sesame oil  and  pour over the  pickle ,allow to cool completely and close with a tight lid.This helps to increase its shelf life.
    • Store  in  a refrigerator for long  term use.
    • Adjust the quantity of vinegar according to your taste.
    • 1 cup equals  250 ml

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