Nadan Cut Mango Pickle/Manga Curry Recipe

Nadan or traditional mango pickle/manga curry is a simple and spicy recipe. In my house it is permanent member on our dining table in mango season. Me and my brother always fond of mango dishes, especially mango achar (even the cut pieces of raw mangoes will make a flood in our mouth). My mother's master piece, instant mango pickle recipe is spicy and delicious. You can simple learn how to make mango pickle in traditional way.

Know How to Prepare Nadan Manga Curry/Traditional Cut Mango Pickle:

Pickling with sour green mango cubes is so easy. You can make it for special occasions like onam and birthday. Without this sadya recipes will become zero.

Make Kerala Style Mango Pickle/Manga Curry in Your Home:

Ingredients:

• Mango - 5 nos
• Chili powder - 2 tbsp
• Salt - to taste
• Oil - 2 tbsp
• Fenugreek powder - 1/2 tbsp
• Asafoetida powder - 1/2 tbsp
• Mustard seeds - 1/2 tbsp

Method of Preparation:

Cut the mangoes into very small cubes. Mix with salt and chili powder. Keep this aside for half an hour. Heat some oil in a pan. Add the fenugreek and asafoetida powders. Take care to avoid over burning. Pour this into the salted and spicy mango pieces. Mix well. Splutter the mustard seeds in remaining oil and add this on the pickled mango. Mix again. Tasty traditional Keralite mango achar is ready 

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Idichakka Manga Curry/ Mango curry with tender Coconut

Manga recipes are favorite dishes to me. When the mango season comes I would be very happy and try many raw mango/ Pacha manga and ripe mango recipes for my family and friends. Today, I got some sour mangoes and idichakka- idiyanchakka from my neighborhood. Oh, idichakka means the small tender jackfruits. I thought those fruits are best combination for the lunch. I prepared the tasty manga curry with the moovandan manga and soft idichkka with thick coconut paste and red grams. 

This traditional Kerala Manga Coconut gravy with the fresh idichakka became the star of my dining table at the lunch time. My kids loved it very much. You can read about many mango recipes like mango pickle, mango chutney, manga curry with fish... and many more idichakka recipes like idichakka thoran, idichakka upperi... here. Try them in your home and enjoy.

Make Manga curry with Idichakka for Lunch:

Ingredients:

• Mango- 1 nos
• Tender jackfruit- 1 nos
• Red gram- 200 g
• Grated coconut- 1 cup
• Cumin- a pinch
• Chilli powder- 1 tsp
• Turmeric powder- 1/2 tsp
• Coconut oil- 1 tbsp
• Mustard seeds- 1 tsp
• Curry Leaf- 2 strings

Method:

• Clean and cut the jackfruit into small pieces.
• Cut the mango into pieces.
• Cook then in a pressure cooker with some water, salt, chilli powder and turmeric powder. 
• Grind the coconut with cumin seeds.
• Add it into the cooked content. Mix well. Boil it.
• Splutter the mustard and curry leaves in oil. Put it into the curry. 
• Serve for lunch. 

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Tender Mango/Kadumanga/Kannimanga Pickle (Achar) Recipe

Special and traditional tender mango/kadumanga/kannimanga pickle (achar) is a favorite recipe for me. My mother in law is a master in making this tender mango pickle. I learned this pickle recipe from her. This kannimanga curry makes our meal tastier. My son loves his lunch if there is butter milk with kadumanga achar. 

In each mango season amma is busy with collecting the sour tender mangoes, cleaning them and preserving those mangoes by adding salt. She keeps the salted mangoes or uppumanga in a ceramic pot called bharani. Preparation of these mangacurry or manga achar is little bit complex for a beginner which has two stages - preparation of uppilitta kannimanga and achar making. You can use this traditional Kerala pickle recipe with tender mango for two years if you prepare it in the proper way. 

Ingredients:

• Salted tender mangoes
• Brine of salted mangoes - a little
• Mustard seeds - 2 tsp
• Chilly powder - 2 tsp
• Asafoetida powder - 1/2 tsp
• Sesame oil or Nallenna - 1 tsp

Preparation:

Prepare the uppumanga in a ceramic pot by adding enough water and salt to the tender mangoes. After 15 days you can start the pickle making. Roast the mustard seeds. Take care to don't splutter them. When it cool separate the black covering and inner yellow pulse of mustard. Fry the chilly powder and asafoetida powder in a pan without burn them more. When they become cool, mix with mustard powder. Put the shrunk tender mangoes into the powder mix. Heat the oil and allow cooling. Pour it on the pickled mangoes. Mix again. You can pour the brine into it (don't pour more brine to avoid extra salt). Instead of this brine, to avoid excess salt you can add boiled and cooled water into the manga curry. Take care to add only sufficient water. Otherwise it may lead to less durability of tender mango pickle. 

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