Kerala Style Instant Mango Pickle Recipe
4.7 هزار بار بازدید -
11 ماه پیش
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This Kerala-Style Instant Mango Pickle
This Kerala-Style Instant Mango Pickle (Nurukka Mango Achar) is a tangy recipe made using raw mangoes and spices. It comes together in 45 minutes (including rest time) and is a must-have item on onam sadya. Here is how to make it.
Full Recipe - https://www.whiskaffair.com/kerala-st...
Ingredients
▢1 pound raw green mangoes (500 g)
▢2 teaspoons salt
▢4 tablespoons sesame oil (gingelly oil)
▢1 teaspoon brown mustard seeds
▢1 teaspoon fenugreek seeds (methi dana)
▢¼ teaspoon asafetida (hing) (skip for gluten-free)
▢8-10 Cloves whole peeled garlic cloves
▢15-20 curry leaves
▢1 teaspoon turmeric powder
▢3 tablespoons Kashmiri red chili powder
▢2 teaspoons white vinegar
Instructions
Wash mangoes and wipe them well with a kitchen towel. Cut the flesh into 1-inch cubes with the skin on. Discard the pit.
Add salt to the mangoes.
Mix well and keep aside for 30 minutes.
Add mustard seeds and fenugreek seeds to a mortar and pestle, and make a coarse powder.
Heat sesame oil in a pan over medium heat. Once the oil is hot, add mustard and fenugreek seeds powder and fry for 5-6 seconds.
Add asafetida, garlic cloves, and curry leaves and fry for 4-5 seconds.
Now add turmeric powder, red chili powder, and vinegar, and fry for another 3-4 seconds.
Add the mango cubes and mix well.
Remove the pan from heat.
Cool the pickle entirely and transfer it to a sterilized container. The pickle is ready to serve.
Notes
This recipe can be easily doubled or tripled per your requirements.
You can also add a little jaggery if the mangoes are too sour.
Full Recipe - https://www.whiskaffair.com/kerala-st...
Ingredients
▢1 pound raw green mangoes (500 g)
▢2 teaspoons salt
▢4 tablespoons sesame oil (gingelly oil)
▢1 teaspoon brown mustard seeds
▢1 teaspoon fenugreek seeds (methi dana)
▢¼ teaspoon asafetida (hing) (skip for gluten-free)
▢8-10 Cloves whole peeled garlic cloves
▢15-20 curry leaves
▢1 teaspoon turmeric powder
▢3 tablespoons Kashmiri red chili powder
▢2 teaspoons white vinegar
Instructions
Wash mangoes and wipe them well with a kitchen towel. Cut the flesh into 1-inch cubes with the skin on. Discard the pit.
Add salt to the mangoes.
Mix well and keep aside for 30 minutes.
Add mustard seeds and fenugreek seeds to a mortar and pestle, and make a coarse powder.
Heat sesame oil in a pan over medium heat. Once the oil is hot, add mustard and fenugreek seeds powder and fry for 5-6 seconds.
Add asafetida, garlic cloves, and curry leaves and fry for 4-5 seconds.
Now add turmeric powder, red chili powder, and vinegar, and fry for another 3-4 seconds.
Add the mango cubes and mix well.
Remove the pan from heat.
Cool the pickle entirely and transfer it to a sterilized container. The pickle is ready to serve.
Notes
This recipe can be easily doubled or tripled per your requirements.
You can also add a little jaggery if the mangoes are too sour.
11 ماه پیش
در تاریخ 1402/05/26 منتشر شده
است.
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