Nurukku maanga achar, Kerala sadhya style mango pickle

nurukku maanga pickle
Nurukku manga  achar
 The famous instant cut mango pickle from Kerala  sadhya recipe.
During summer my husband religiously goes to the market.. Invariably he would have picked raw mangoes. He loves the cut mango pickle.
This cut  pickle is the favorite  item of mine too from the sadhya  recipes of Kerala.
This tangy, spicy, pickle is so simple to make . The flavor of the mangoes stands out so well in this recipe.
This pickle don’t stay for a very long time,  it’s meant for use within a few days.  If in humid conditions place this in the refrigerator to preserve its freshness. Since there is no wait time to use it, it’s a convenient pickle to make in small quantities.
The recipe is a must on the corner of the “sadhya ela ” along with a quick lemon pickle and  “puliinji”. the fiery red colour as opposed to the sourness of the mangoes makes  it all so droolable. Just as you think you are over stuffed with the sadhya a final taste of the pickle just makes you want another giant scoop of the yummy dessert payasam. oh yummm!!
Check out more pickles and sadhya recipes
Instant mango pickle , Kerala sadhya recipe

Instant mango pickle

nurukku maanga pickle

Nurukku maanga achar,

kerala sadya style mango pickle
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Pickles, Traditional
Cuisine diabetic friendly, gluten free, Kerala, Summer, Vegan, Vegetarian


  • 2 mangoes green raw
  • 4 tbsp red chili powder
  • salt to taste
  • 4 tbsp Sesame oil
  • 1 tbsp mustard seeds
  • 1 tsp asafetida hing
  • 1/4 tsp fenugreek seed powder methi
  • 1 sprig curry leaves


  •  Wash,  pat dry the mangoes  
  • Cut in half and remove the seed from the centre  
  • Slice the mango and the chop them small pieces.  Add this to a mixing bowl
  • Add salt and chilli powder to the mango  and mix well. and set aside
  • Heat sesame oil in a small pan and add mustard seeds. As it starts to splutter add the curry leaves, fenugreek seed powder, and the asafoetida.
  • Switch of the flame as the powders will sizzle in the heat of the oil itself
  • Add this to the prepared mangoes.
  • Mix well.
  • Store in clean sterilized bottles or sun dried glass bottles
  • Serve it up for the sadya, with yogurt rice or pretty much as a condiment.


Use a regular chilli powder  you are used to and vary the spice level based on your taste buds.
Use fresh sour mangoes
If you do not use sesame seed oil you can use normal cooking oil
You can add in chopped garlic,  ginger or carrots to the same as a variation.
Tried this recipe?Let us know how it was!
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Poonam Bachhav
6 years ago

This instant pickle is favorite at my place too ????

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