Kerala Mango Pickle|Nadan Manga Achar|Nadan Manga Curry

Kerala Mango Pickle|Nadan Manga Achar|Nadan Manga Curry-Learn how to prepare spicy Kerala style Mango pickle

Quick and easy Kerala style mango pickle.
Prep Time: 15 minutes .
Cooking Time: 10 to 15 minutes
Make: approx7 cups
Ingredients:

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

Instructions:

• 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.
• Click here for more Kerala Sadhya recipes
• 1 cup equals  250 ml
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