Kerala Mango Pickle|Nadan Manga Achar|Nadan Manga Curry

Kerala 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.
• 1 cup equals  250 ml