Kerala Style Mango Pickles Recipe
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Kerala Style Mango Pickles Recipe: How to make Mango Pickles?

ByFood & Recipes Channel

Kerala Style Mango Pickles are a delightful combination of tangy, spicy, and sweet flavors that encapsulate the essence of South Indian cuisine. Made using raw, unripe mangoes, this pickle is characterized by its vibrant yellow color and aromatic spices. The crunchy texture of the mangoes, combined with the heat from green chilies and the warmth of mustard seeds, makes this pickle a perfect condiment to accompany rice, parathas, or even as a zesty topping on sandwiches. What makes it truly special is its ability to elevate any meal, bringing a taste of Kerala right to your table.

Ingredients:

To prepare Kerala Style Mango Pickles, you will need the following ingredients:

  • Raw Mangoes: 500 grams (approximately 2 medium-sized mangoes)
  • Salt: 1/4 cup (adjust according to taste)
  • Turmeric Powder: 1 teaspoon
  • Red Chili Powder: 2 tablespoons (adjust for spice preference)
  • Mustard Seeds: 2 tablespoons
  • Fenugreek Seeds: 1 tablespoon
  • Asafoetida (Hing): 1/4 teaspoon
  • Jaggery (grated): 2 tablespoons (optional, for sweetness)
  • Oil: 1/2 cup (preferably sesame or mustard oil)
  • Green Chilies: 4-5 (slit lengthwise)
  • Curry Leaves: A handful (optional)

Instructions:

Step 1: Prepare the Mangoes

  1. Wash and Cut: Rinse the raw mangoes thoroughly under running water. Pat them dry with a clean towel. Cut the mangoes into small, bite-sized pieces, discarding the seed.
  2. Mix with Salt and Turmeric: In a large mixing bowl, add the mango pieces, salt, and turmeric powder. Mix well to ensure the mangoes are evenly coated. Set aside for about 15 minutes to allow the mangoes to release some moisture.

Step 2: Prepare the Spice Mix

  1. Roast the Spices: In a small pan over low heat, dry roast the mustard seeds and fenugreek seeds separately until they are fragrant and slightly darkened (about 2-3 minutes for each). Be careful not to burn them.
  2. Grind the Spices: Allow the roasted spices to cool slightly, then grind them into a coarse powder using a spice grinder or mortar and pestle. Set aside.

Step 3: Tempering

  1. Heat the Oil: In a large pan, heat the oil over medium heat. Once hot, add the asafoetida and let it sizzle for a few seconds.
  2. Add Green Chilies and Curry Leaves: Add the slit green chilies and curry leaves (if using) to the oil. Sauté for 1-2 minutes until fragrant.

Step 4: Combine Ingredients

  1. Mix with Mangoes: Add the mango mixture (from Step 1) to the pan and stir well. Cook for about 5 minutes on low heat, allowing the mangoes to soften slightly.
  2. Add Spice Powder: Sprinkle the ground mustard and fenugreek powder over the mangoes. If using jaggery, add it now. Mix everything thoroughly and cook for an additional 2-3 minutes.

Step 5: Cooling and Storing

  1. Cool Down: Remove the pan from heat and let the mixture cool completely.
  2. Store: Transfer the pickles to a clean, dry glass jar. Ensure that the mango pieces are submerged in oil to prevent spoilage. Seal tightly and store in a cool, dark place.

Serving Suggestions:

Kerala Style Mango Pickles can be served in various ways:

  • With Rice: Pair it with steamed white rice or Kerala-style biryani for a delightful contrast of flavors.
  • With Parathas: Serve alongside stuffed parathas or chapatis for a spicy kick.
  • As a Sandwich Spread: Use it as a zesty topping on sandwiches or wraps.
  • With Dals: Complement your dal dishes for an extra layer of flavor.
  • Beverages: A cool glass of buttermilk or a traditional Kerala drink like coconut water pairs beautifully with the spice of the pickles.

Nutritional Information:

Kerala Style Mango Pickles not only tantalize your taste buds but also offer several nutritional benefits:

  • Mangoes are rich in vitamins A and C, antioxidants, and dietary fiber.
  • Mustard seeds provide omega-3 fatty acids and are known for their anti-inflammatory properties.
  • Turmeric contains curcumin, which has anti-inflammatory and antioxidant benefits.
  • Fenugreek seeds may help in regulating blood sugar levels and have digestive benefits.

FAQs:

  1. How long can I store Kerala Style Mango Pickles?
    • When stored in a cool, dark place, these pickles can last for several months. Always use a clean, dry spoon to scoop out the pickles to avoid contamination.
  2. Can I use ripe mangoes for this recipe?
    • This recipe is specifically for raw mangoes, which provide the desired tangy flavor. Ripe mangoes will not yield the same taste or texture.
  3. Is it necessary to use jaggery?
    • Jaggery adds a hint of sweetness that balances the spices, but it is optional. You can omit it if you prefer a more savory pickle.
  4. How spicy is this pickle?
    • The spice level can be adjusted by modifying the amount of red chili powder and green chilies used. Start with less if you’re sensitive to spice.
  5. Can I make this recipe vegan?
    • Yes, this recipe is naturally vegan as it does not contain any animal products.

Conclusion:

Kerala Style Mango Pickles are a flavorful addition to any meal, bringing a taste of the tropics to your table. With its simple preparation and vibrant flavors, this pickle is sure to become a staple in your kitchen. Enjoy the burst of flavor that only homemade pickles can provide, and share this delightful dish with family and friends!

Feel free to ask if you have any questions or need further assistance with the recipe!

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