14 September 2013

Manga Achar / Instant Mango Pickle - Onam Sadhya Vibhavangal 19

Onam  is the harvest festival of Kerala which marks the homecoming of the mythical King Mahabali. Each home in Kerala welcomes the king with flower carpets in the courtyard. Thiruvonam is the 10 day which is celebrated with great enthusiasm. This is the day when the Onam Sadhya or the elaborate vegetarian meal is prepared and served on a banana leaf.

Sadya is served in a very unique way. The banana leaf is placed before a person so that its narrow part always points to the left side. It is served starting from the top left corner in the following order – banana, sarkara upperi, Kaaya upperi, Pappadam, mango pickle, puli ingi, thoran, olan, avial, pachadi, Kalan, erissery, koottu curry, salt. In the middle of the leaf rice is served. Then parippu is served along with ghee. After which sambar is served. Then comes rasam, followed by sambharam/ buttermilk. After the meal is over sweet desserts called payasams are served. Usually there will be 2 varieties of payasam one white( made with sugar) and the other brown ( made with jaggery). It can be ada pradhaman, semiya payasam or others.

Today I would like to share the instant mango pickle / manga achar recipe which can be made on the previous day of Sadhya or on that day. This is a simple recipe which can be made by anyone with ease. Do try this. My kids too loved it and kept asking for more.

Manga Achar / Instant Mango Pickle
(Printable Recipe)


Raw Mango / Pacha Manga  - 500g 
Green Chilly / Pacha Mulaku - 3 
Ginger / Ingi - 3 inch piece
Garlic/ Veluthulli - 3 pods 
Gingelly Oil/ Ellenna- 4 tbsp
Mustard / Kaduku - 1 tbsp
Asafoetida / Kayam - a pinch
Fenugreek Powder / Uluva Podi - 1/4 tsp
Salt / Uppu- 1 1/2 tbsp
Vinegar / Sirka - 1/2 cup
Kashmiri Chilly Powder / Piriyan Mulaku Podi - 3 tbsp


Wash and cut the mango into large square pieces.
Chop the ginger fine and chilly into thin round pieces.
Chop the garlic into thin slivers.
Heat the gingelly oil in a wok or kadai. 
Add in the mustard and let splutter.
Keep the flame to low.
Add the ginger, garlic and chilly and saute for 1 minute.
Add the mango pieces and stir.
Add the red chilly powder, salt, asafoetida and fenugreek powder. Saute for 3 minutes.
Remove from flame. Add the vinegar and mix well.
Serve with Kerala meal.

Saute only until the colour of the mango skin begins to change.
Store in a dry clean jar.

To check out my series on Onam Special Sadhya recipes click here


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