Kerala Mango Pickle (Pacha Mango Achar) – Authentic Recipe

Kerala-style Mango Pickle | Pacha Manga Achar | Instant Raw Mango Pickle — A classic South Indian pickle with garlic and spices, perfect for Onam sadya or everyday meals. This recipe includes step-by-step photos and a video demonstration.

Should I peel raw mango?

Peeling is optional. If the mango skin is tender you can leave it on; otherwise peel before chopping for the achar.

Can I use whole red chillies instead of chilli powder?

Yes. You can sauté and grind dried red chillies to make the spice base. In this recipe both regular chilli powder (for heat) and Kashmiri chilli powder (for color) were used, but you can adapt to taste.

Can I skip garlic?

Yes. Garlic is typical in Kerala-style mango pickle, but it can be omitted or roughly crushed/grated if you prefer a milder flavor.

Can I reduce the oil?

The quantity of oil recommended gives the best texture and flavor and helps preserve the pickle. Reducing oil is possible but may change the taste and shelf life.

Shelf life of raw mango garlic pickle

Once cooled, store the pickle in a clean glass or airtight container and always use a dry spoon. Refrigeration will extend freshness; this prepared batch keeps about a week at room temperature, longer if refrigerated.

How to serve manga oorugai

This pickle pairs beautifully with curd rice, semiya (vermicelli) with yogurt, and a variety of flatbreads like parathas. It also complements idli, dosa and other South Indian tiffin or dinner dishes.

Variations

1. Crush or grate the raw mango instead of chopping.
2. Use sautéed red chillies ground to a powder in place of store-bought chilli powder.
3. Omit the garlic if desired.
4. Roast cumin seeds along with mustard and fenugreek, then grind for a different flavor profile.
5. Increase sesame oil for a longer shelf life and richer taste.

Ingredients

Marinate

• 1 tsp salt
• 1 raw mango, chopped

To temper

• 1/4 cup sesame oil
• 1 tsp mustard seeds
• Curry leaves

Mangai oorugai spice mix and additions

• Asafoetida (a pinch)
• 1 large garlic bulb (or omit)
• 1 tsp chilli powder
• 1/8 tsp turmeric powder
• 1 tsp Kashmiri chilli powder (for color)
• 1 tsp vinegar
• 1 tsp fenugreek powder
• 1 tsp mustard seed powder

Method — Kerala-style Mango Pickle (Step-by-step)

1. Peel (optional) and chop the raw mango into bite-sized pieces.
2. Add salt to the chopped mango, mix well and let it marinate for 30 minutes.
3. Heat the sesame oil in a pan over medium heat.
4. Add mustard seeds and let them splutter.
5. Add curry leaves and garlic; sauté until the garlic turns golden brown.
6. Stir in asafoetida, turmeric, chilli powder and Kashmiri chilli powder. Sauté for about 30 seconds to release the aromas.
7. Add the vinegar and bring the spice mixture to a gentle boil.
8. Add the marinated raw mango pieces and mix thoroughly so the spices coat each piece.
9. Sprinkle mustard seed powder and fenugreek powder, mix and sauté for another 30 seconds.
10. Remove from heat, allow the pickle to cool completely, then transfer to an airtight container.

Recipe Summary

Kerala-style mango pickle is a simple, flavorful achar that balances tangy raw mango with aromatic spices, sesame oil and garlic. The method is quick and the results make a vibrant accompaniment to rice, tiffin and breads.

Instructions (compact)

1. Chop mango and mix with salt; marinate 30 minutes.
2. Heat oil, add mustard seeds, curry leaves and garlic; sauté till golden.
3. Add dry spices, sauté 30 seconds, then add vinegar and bring to boil.
4. Add mango, mix, finish with fenugreek and mustard powder, sauté briefly.
5. Cool completely and store in an airtight container.

Video