Nurukku Manga Achar | Kerala Style Instant Pickle for Sadhya

Jump to Recipe

Nurukku Manga Achar with video and step by step photos. This is a 15 minute Kerala style instant pickle that is made for Sadhya during festivals and celebrations. The recipe comes from my mom and was a regular at our place.

Nurukku Manga Achar

In Malayalam the word “Sadhya” means banquet where a vegetarian feast of various dishes are made and served on plantain leaf.

About Nurukku Manga Achar

1. On the name: In Malayalam language:

  • Nurukku‘ means small chopped or cut pieces
  • ‘Manga‘ stands for mango and
  • Achar‘ means pickle.

2. Ingredients: The pickle is prepared with raw unripe chopped mangoes, mustard seeds, curry leaves and some spice powders.This pickle also doesn’t require any sunlight or much of the cooking process.

3. Time taken: The best part of this pickle recipe is that it can be made in less than 15 mins.

4. On Weight: In the step by step photo format, I have used 4 small green mangoes which together weighed 300 grams. In the video, I have used one large mango which weighed about 300 grams. Depending on the size of the raw green mangoes, the number of mangoes will vary. So when you chop them, you should get about 1 to 1.25 cups of chopped cubes.

5. Scaling: You can also easily increase the quantity of the recipe by doubling the ingredients mentioned in the recipe card below. Personally I love this pickle as it is made quickly and can be made in small quantities.

Few more amazing Indian pickle recipes:

  1. Mango Pickle 
  2. Gujarati Methia Keri 
  3. Mango Avakaya 
  4. Lemon Pickle  
  5. Green Chili Pickle
  6. Lal Mirch ka Achar

Serving Suggestions & Storage:

You can serve Nurukku Manga Achar as a side dish in Sadya meals or with any South Indian meals. You can also serve this pickle with dal-rice or curd rice or dal khichdi or sambar sadam (sambar with steamed rice).

Pickles go great as a condiment or side dish along with dal-rice, veggies or pulao. In fact some people even love to club pickles with roti, methi thepla and paratha.

This pickle could be made any day during the mango season. At room temperature, this will last for 1 to 2 days. If you directly keep in the fridge after the pickle is prepared, then it will last for about a week.

Nurukku Manga Achar Recipe Video

How to make Nurukku Manga Achar

1. Keep all the ingredients ready. I prefer to keep everything handy as this fastens the cooking process.

spices kept on a plate

2. Rinse 4 small (300 grams) and then dry them with a clean kitchen towel. There should be no trace of moisture on them. In the video above, I have used 1 large mango which weighed about 300 grams. Whereas in the step by step pics, I have used 4 small mangoes and they weighed 300 grams in total.

green mangoes kept on a tray

3. Peel their skin. This is an optional step.

green unripe mangoes peeled and sliced

4. Chop them into small bite-sized pieces or cubes. Chopping is a bit tough, so use a good knife and be careful of your hands. Place them in a mixing bowl or a wide dish. After chopping, you should get about 1 to 1.25 cups of chopped cubes.

mangoes further chopped in small cubes and kept on a white plate

5. Sprinkle 1 teaspoon turmeric powder, 3 teaspoon Kashmiri red chili powder and 1 teaspoon salt on the chopped cubes. If you want you can reduce the Kashmiri red chilli powder for less spiciness.

spices, salt added to chopped mango cubes

6. Mix everything nicely with a spoon.

spices and salt being mixed with mango cubes

7. The masala should nicely coat the cubes. Take the masala coated mangoes in a heat proof bowl.

evenly mixed mango mixture taken in a heat proof glass bowl

Tempering for the pickle

8. Heat 4 tablespoons sesame oil (gingelly oil – made with raw sesame seeds) in a small vessel or kadai. You can also use mustard oil or sunflower oil.

sesame oil being heated in a small steel pan.
9. Add 2 tsp mustard seeds, 1 tsp fenugreek seeds and ½ tsp asafoetida (hing).

mustard seeds, fenugreek seeds and asafoetida added to hot oil

10. Once they start crackling, add 8 to 10 curry leaves. Fry for 1 to seconds and then switch off the flame.

curry leaves added in the oil.

11. Pour this hot tempering or hot oil mixture over the masala mixed mangoes.

hot oil and spices mixture being added to mango cubes in the heat-proof glass bowl.

12. Mix everything very well with a spoon.

mix well

13. Allow the pickle to cool and store in a clean, sterilized glass bottle. The pickle is ready. Serve this pickle as a condiment with your favorite meal like curd rice or khichdi or sambar rice or vegetable pulao or vegetable biryani. Refrigerate the pickle for later use.

Nurukku Manga Achar

Have you made this recipe and liked it? Please leave a star rating in the recipe card below or share the recipe on facebook, whatsapp, twitter & pinterest. For recipe updates Subscribe to our newsletter and follow us on Facebook, Instagram, Youtube, Pinterest and Twitter.

Like this Recipe?
Pin it Now to Remember it Later

Pin Recipe Now

Nurukku Manga Achar

Nurukku Manga Achar (Instant Pickle)

4.8 from 10 votes
This Nurukku Manga Achar is a 15 minute Kerala style instant pickle prepared with raw unripe mangoes, mustard seeds, curry leaves and spice powders. This pickle also doesn't require any sunlight or much of the cooking process.
Prep Time 10 mins
Cook Time 2 mins
Total Time 12 mins

Cuisine Kerala
Course: Side Dish
Difficulty Level: Easy

Servings 1 bowl
Units

Ingredients

main ingredients

  • 300 grams unripe green mangoes or 4 small green mangoes - peeled and chopped or 1 to 1.25 cups chopped and peeled raw unripe green mangoes (keri or kairi or kachcha aam or manga)
  • 3 teaspoons kashmiri red chili powder or red chili powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon salt or add as per taste

for tempering the pickle

  • 3 to 4 tablespoons sesame oil, about ¼ cup, add more if required, can use sunflower oil or mustard oil
  • 2 teaspoons mustard seeds (rai)
  • 1 teaspoon fenugreek seeds (methi dana)
  • ½ teaspoon asafoetida (hing)
  • 8 to 10 curry leaves

Instructions

preparing the pickle

  • Rinse the mangoes and then dry them with a clean kitchen towel. There should be no trace of moisture on them. Peel their skin. To peel is optional.
  • Chop them into small bite sized pieces or cubes. Chopping is a bit tough, so use a good knife and be careful of your hands.
  • The chopped cubes should be about 1 to 1.25 cups.
  • Place them in a mixing bowl or wide dish.
  • Sprinkle 1 tsp turmeric powder, 1 tsp kashmiri red chili powder and salt on the cubes.
  • Mix all of them nicely with a spoon.
  • The masalas should nicely coat the cubes.

tempering the pickle

  • Heat 4 tablespoons sesame oil in a small vessel or tadka pan. 
  • Add 2 tsp mustard seeds, 1 tsp fenugreek seeds and ½ tsp asafoetida.
  • Once they start crackling, add the curry leaves.
  • Fry for 1 to 2 seconds and then switch off the flame
  • Pour this hot tempering or hot oil mixture over the masala coated raw mangoes.
  • Mix everything with a spoon.
  • Allow to cool and store the pickle in clean, sterilized glass bottles. 
  • The Nurukku Manga Achar is ready. Serve as a side dish in Sadhya meals or your favorite meals.

Like our videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.

Tried this recipe?If you have made the recipe and liked it then do share the recipe link on facebook, twitter & pinterest. For instagram mention @vegrecipesofindia and tag #vegrecipesofindia!

Share This Recipe:

PinPrintShares2.5k
Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

Get My Secrets to Great Indian Food
Sign up for my FREE Beginners Guide to Delicious Indian Cooking

Comments are closed.

20 Comments

  1. It was good just now tried but the turmeric’s flavour was a little disappointing and mustard oil too4 stars

    1. mustard oil will give a different taste and flavor and may not go well with everyone. mustard oil can be used when sesame oil is not there. this pickle also tastes good in sunflower oil. when cooking with mustard oil, it should be heated till it begins to smoke and then the tempering ingredients should be added. this reduces the pungency of the mustard oil. for turmeric, its flavor and taste is there, but i hope you added the amount as mentioned in the recipe.

  2. Hello Dasana,
    thank you so much for your recipe, I just made it, had to tweak it a little, but its awesome, keep up with sharing the love!5 stars

  3. Namaste, I just tried to make it and I have a question do these fenugreek seeds are supposed to be so hard on teeth? Or I bought not good ones? Because they crackle as if my tooth broke 🙂4 stars

    1. fenugreek seeds when raw are hard. but when you fry them, they become brittle and can be eaten. same is when you cook them in a dal or gravy, they soften. i guess they needed to be fried for some seconds in the oil. you wouldn’t have felt them to be hard. hope this helps.

See More Comments