Nurukku Manga with step by step photos.

Nurukku Manga Achar is a famous instant Kerala pickle recipe which is an usual item of Kerala Sadya. It is also known as sadya manga achar. This recipe is so quick and it takes only less than ten minutes of cooking time. I know this is not a festival time, but this recipe been in my cart for a really long time.

Nurukku Manga Achar - About

Nurukku Manga achar is a type of Kerala pickle where the finely chopped raw mango pieces are pickled with other spices. This is not a preservative process, but only a quick and easy side dish with the ingredients of a pickle.

The word nurukku manga Achar means mango pickle with small pieces. (In Malayalam, Nurukku - finely chopped or small pieces

manga -Mango and Achar - pickle). This is a quick and easy dish which takes only less than ten minutes of cooking time.

Nurukku mango pickle will very spoil quickly, especially if stored at room temperature. The best way to store this pickle is refrigeration. In the Refrigerator, it will stay fresh for more than one month.

Nurukku Mango pickle - Expert's Tips

Before starting preparation, do taste the mango skin. If the skin is too sour, then peel and discard the skin. Here, these mangoes skin was not sour, so I used that also.
Always use boiled water for pickles as it will increase the shelf life.
Store pickle in air tight dry containers.
Never cook the mangoes.

How to make Nurukku Manga Curry

Nurukku Manga Achar | Manga Curry For Sadya | How To Make Kerala Instant Sadya Mango Pickle Recipe

Kerala Sadya manga Curry

Preparation time : 10 minutes | Cooking time: 10 minutes | Total time: 20 minutes

Ingredients

3 medium raw mangoes
1/2 teaspoon turmeric powder
3 teaspoon chili powder
3 teaspoon Kashmiri chili powder
1/4 teaspoon fenugreek powder
1/4 teaspoon asafoetida powder
Salt to taste
3 tablespoon vinegar
3 tablespoon of gingelly oil
1 teaspoon mustard seeds
3 green chilies, chopped
1 small bulb of garlic, cleaned and chopped
3 springs of curry leaves
1/2 to 3/4 cup boiled water

Nurukku Manga Curry With Step By Step Pictures

Take three medium sized mangoes. Wash thoroughly with running water and pat dry with a clean towel. Cut into small pieces along with ski n. Before cutting, just taste the mango skin and check whether it is sour o not. If so remove the skin and then chop into small pieces.
Add enough salt and mix well.
Let it rest for about 2 hours untouched. water will release from the mango pieces within this period.
After 2 hours, heat gingelly oil (sesame oil). When hot add mustard seeds and let it crackle completely.
Once the crackling is over, add curry leaves and wait till the crackle sound stops.
Then add chopped green chilies and garlic. Saute till the garlic turns light golden in color. A nice aroma will come at this stage.
Add masala powders, the turmeric, chili, fenugreek and asafoetida powders. Turn the flame to low or you can turn off the gas at this stage to prevent burning.
Saute till the powders roasted nicely and the raw smell leaves.
Pour in boiled water (1/2 to 3/4 cup). Let it boil on high flame till the oil starts to separate. Never add normal water in pickles. Always use only boiled water.
Then pour 3 to 4 tablespoons of vinegar depending on the taste of your mangoes.
Switch off the flame and wait for three to four minutes till the mix cool down a little bit.
Add in the chopped mangoes.
Mix well with a dry spoon.
Once cooled down completely, transfer into a clean dry glass container. Close tightly and keep in refrigerator for three to four days untouched before use. Usually in Sadyas, it is prepared in the previous night and then serve. But I recommend you to keep in fridge for a few days before serve. By this time, the mango pieces will be softened and it will absorb the spices and will turn more tasty.
Serve and enjoy.