This Kerala style easy and instant green mango pickle recipe gives you a spicy and delicious green mango pickle which will be loved by those who love spicy mango pickles. This green mango pickle made in South Indian Kerala style way is also known as manga achar as known in malayalam language in Kerala, where manga means mango and achar means pickle.
This spicy green mango pickle is best enjoyed with rice, but you can also enjoy this with dosa or any faltbreads like chapathi if you wish.
Mango pickles (and lime pickles and Kerala style ginger pickle) are popular for Kerala sadya (kerala feast) too.
You can make this green mango pickle for any Kerala style vegetarian lunch or dinner or Onam sadya if you want to make a quick and easy version of the traditional green mango pickle which is a very popular Kerala dish enjoyed with rice.
Now, pickles are supposed to last long and we usually make pickles to preserve them for a longer shelf time, however this is an instant green mango pickle recipe unlike the traditional mango pickles and so it may not last like the ones made in the traditional way..
I have stored this for about 3 to 4 days in refrigerator so a few days in refrigerator should be fine (make sure to keep it stored in clean, dry glass jars and away from any moisture content even if you are storing this in refrigerator for few days).
Fresh yogurt, raitha or curry made of yogurt like pulissery, easy moru curry, cucumber pachadi etc will taste great with green mango pickle and rice, when served along with any thoran (or mezhukkupuratti) like cabbage thoran or Kerala style avial.
So here is how you can quickly and easily make instant green mango pickle using raw green mangoes that are not ripe.
How To Make Instant Raw Green Mango Pickle?
To make easy, quick, delicious and spicy Indian Kerala style green mango pickle, we use the following ingredients.
½ of a medium sized green raw mango
3 tablespoons sesame seed oil
¼ cup water
2 teaspoons mustard seeds
1 string curry leaves
5 dry red chilies broken
½ teaspoon red chili powder
¼ teaspoon turmeric powder
¼ teaspoon fenugreek seed powder
salt as required
Step by step instructions
Wash the mango, pat dry with paper towels, and cut the mango into small pieces.
Mix the sliced mango pieces with desired salt and keep aside.
In a sauce pan, heat oil and add mustard seeds. When the mustard seeds splutter, add the broken dried red chilies and curry leaves, fry for a few seconds.
Keep the heat to very low and add the red chili powder, turmeric powder, fenugreek powder and mix well.
Add the water and little salt, increase the heat to medium, and as soon as this mixture starts boiling, switch off the stove and pour the mixture over the salted mango pieces.
Gently stir the mango pickle and serve it with rice along with other dishes for lunch or dinner!
If you think the pickle is too spicy for your liking, you can try reducing the spiciness by adding a spoon of sugar or adding half a teaspoon of vinegar, or try reducing the red chili powder the next time you make it.
This is a small batch pickle but if you want to save it for later use or if you want to make more servings so you can use later, make sure to transfer this to clean, dry glass jars and store in refrigerator where it will stay fresh for another few more days if stored properly.
More Easy Mango Recipes:
Indian mango lassi with canned mango pulp
mango lassi with fresh mangoes
easy eggless mango cake with semolina flour
Indian mango yogurt curry (mambazha pulissery)
Below you can get the detailed recipe for raw green mango pickle!
Instant Raw Green Mango Pickle Indian Kerala Recipe
- ½ of a medium sized green raw mango
- 3 tablespoons sesame seed oil
- ¼ cup water
- 2 teaspoons mustard seeds
- 1 string curry leaves
- 5 dry red chilies broken
- ½ teaspoon red chili powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon fenugreek seed powder
- salt as required
- Wash the mango, pat dry with paper towels, and cut the mango into small pieces.
- Mix the sliced mango pieces with desired salt and keep aside.
- In a sauce pan, heat oil and add mustard seeds. When the mustard seeds splutter, add the broken dried red chilies and curry leaves, fry for a few seconds.
- Keep the heat to very low and add the red chili powder, turmeric powder, fenugreek powder and mix well.
- Add the water and little salt, increase the heat to medium, and as soon as this mixture starts boiling, switch off the stove and pour the mixture over the salted mango pieces.
- Gently stir the mango pickle and serve it with rice along with other dishes for lunch or dinner!
authentic and tasty
Thank you so much!