Saturday, 21 February 2015

Manga Achaar - Kerala Style Mango Pickle - Manga Oorugaai

Hi friends... this is my first post on pickles... I just tried the mango  pickle in the kerala style and this is the result... There are various methods of preparing the mango pickle such as chopping the mangoes and adding salt and keeping it for a long time in a ceramic jar (bharani) for year long consumption...

What I have tried is a simple and easy to make version of the pickle which we can start consuming within a few days.

Pickles are considered very good when eaten along with main food since they aid digestion, help in adding probiotic bacteria into our gut etc. 

However, we must be careful to eat less of pickle - usually a max. of one table spoon a day since pickles contain lot of salt and hence sodium, which increases blood pressure.

So enjoy the mango pickle along with a main course consisting of rice and other vegetable curries... 


Raw mango - 8 to 10 nos, sour variety
Kashmiri chilly powder - 5 to 6 teaspoons (if Kashmiri chilly powder is not available, the 2-3 teaspoons of chilly powder). Kashmiri chilly powder is preferred due to the color and texture that it imparts to the pickle.
Asafoetida Powder - 1/4 teaspoon
Fenugreek Powder - 1/4 teaspoon
Gingelly (sesame) oil - 4 teaspoons
Salt - 2 tablespoons (add more if required depending upon the extent to which the mangoes are sour)


Cut the mango into small cubical pieces. Add 1 tablespoon of salt into the chopped mangoes, mix well and set aside for 5-6 hours.
Take a frying pan and add 4 teaspoons of gingelly oil and allow it to get heated. Once hot, add the kashmiri chilly powder,  asafoetida powder, fenugreek powder and 1 table spoon of salt. 

Mix thoroughly and stir fry in low flame for a couple of minutes untill it becomes very consistent and fairly thick paste. 

Remove from the heat and allow it to cool. Once it gets cooled, then add  the chopped mangoes and mix well. 

Take care to add the chopped mangoes only after the oil-spices mixture cools down

Taste and add salt if needed.Transfer it in a ceramic jar or a glass bottle. 

Start consuming after a few days so that the spices and salt get absorbed by the chopped mangoes and the mango pieces start dissolving into the mix and get softer

#pickles, #mangopickle, #mangaachar, #keralarecipes, #indianrecipes, #vegetarian

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