How to make Mango Pickle or Manga Achar ?

 Here’s how to make Mango Pickle ( മാങ്ങ അച്ചാർ) — the traditional Kerala-style spicy and tangy mango pickle often served at weddings and feasts 🍋🌶️

🌿 Ingredients

For the Pickle:

• Raw mango – 4 medium-sized (firm, slightly sour ones)

• Rock salt – 3 tbsp (adjust to taste)

• Turmeric powder – ½ tsp

• Red chilli powder – 3–4 tbsp (as per spice preference)

• Asafoetida (hing) – ½ tsp

• Fenugreek seeds (uluva) – ½ tsp

• Mustard seeds – 1 tsp

• Garlic – 15–20 cloves (optional but traditional)

• Green chillies – 4 (slit)

• Curry leaves – 2 sprigs

• Gingelly oil (nallenna / sesame oil) – ½ cup

• Vinegar – 2–3 tbsp (for long shelf life)

• Boiled and cooled water – ¼ cup (if you prefer a bit of gravy)

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🥣 Preparation Steps

Step 1: Prep the Mangoes

1. Wash and dry the raw mangoes completely (no moisture).

2. Cut into small bite-sized cubes.

3. Mix with turmeric powder and salt, and let it sit for 4–5 hours (or overnight) to release some water.

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Step 2: Make the Masala

1. Dry roast fenugreek seeds till golden brown, crush lightly, and keep aside.

2. Heat gingelly oil in a heavy-bottomed pan.

3. Add mustard seeds and let them splutter.

4. Add garlic, green chillies, and curry leaves, sauté till garlic turns light golden.

5. Lower the heat and add red chilli powder, asafoetida, and roasted fenugreek powder — sauté for just a few seconds (don’t burn the masala).

6. Add vinegar and a little boiled, cooled water (if you want semi-thick gravy). Mix well and turn off the heat.

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Step 3: Combine

1. Let the masala cool slightly.

2. Add the salted mango pieces (with the water they released).

3. Mix everything thoroughly so that the mango is well coated.

4. Taste and adjust salt or spice if needed.

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Step 4: Store

• Let it rest for a day at room temperature for the flavors to blend.

• Then transfer to a clean, dry glass jar.

• Always use a dry spoon.

• It keeps well for 2–3 months (or longer if refrigerated).

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💡 Tips

• For authentic Kaliyanaveetile taste, use gingelly oil only — it gives that deep flavor.

• Some families add a spoon of mustard powder for extra punch.

• Adding a pinch of jaggery can balance the tang and spice (optional).

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Would you like me to give the “instant version” too — one you can make and eat the same day (without waiting overnight)?