Spicy Mango Pickle / Kachi Keri nu Athanu / Aam ka AcharJump to Recipe
Spicy mango pickle (or keri nu athanu) is a big staple in every Gujarati household. Every traditional meal of dal bhaat shaak roti (lentils, rice, veggies, flatbread) is almost always served with some type of spicy pickled condiment like this spicy athanu!
We started eating these pickled mangos from an early age. Before we could even handle that type of heat, we were tasting these mango pieces and asking for more! Back then, I would have more mango and less spice, but now I actually love that spicy oil and seasoning so much (maybe a bit more than even the mango!).
I love trying out the different pickle flavors available from the Indian grocery store. But there is something so irresistible about this simple, classic mango pickle recipe. I try to make it every year as soon a mango season rolls around! Also but sure to note that this is a small batch recipe! Like I said, we like to have try other pickle flavors and its nice to have an assortment to choose from when the craving strikes!
- Unripe Mangos - Make sure they're green and firm!
- Salt - I like using kosher salt for this because kosher salt is made for drawing out moisture and that's really important in this recipe
- Turmeric - Used to maintain the vibrant green and yellow color of the mango pieces. Otherwise the cut mango will turn brown.
- Achar Masala - I like to buy a pre-made seasoning mix, like this one. Look for either achar masala or pickle seasoning from your local Indian grocery store within the seasoning aisle
- Oil - any cooking oil will work, I have used a very minimal amount, most recipes and pre-made brands of spicy pickles call for more oil. You can increase the amount if you prefer, but this is a very small batch recipe and I personally tend to use less oil in everything
- Fenugreek Seeds - also known as methi seeds, can also be found online or in Indian grocery stores. The fenugreek adds a more authentic flavor to the pickle. But it is an optional ingredient because most achar masala's will already have fenugreek included in the blend
The steps for making this spicy mango condiment is actually very simple. It requires very little hands on time. Most of the work is done by just letting the mango marinate in the seasoning.
- Cut the mango into cubes, season with turmeric and salt. Set aside in a big bowl or dish where the mango can spread out. Let marinate over night
- Drain water that is released. Season with achar masala. Let marinate for 4 hours or overnight.
- Heat oil with fenugreek seeds, let oil come to simmer and remove from heat. Oil needs to cool completely before adding to mango. You do not want to cook the mango with hot oil!
- Transfer mango to an airtight jar, add cooled oil over mango. Allow to continue marinating for a couple more days before enjoying. If you're able to wait!
Perfect pairing with any traditional Gujarati dish like Instant Pot Gujarati Dal, Instant Pot Khichdi and Simple Kadhi, Instant Pot Spinach Khichdi, Instant Pot Dudhi Chana Dal (Bottle Gourd and Lentil Curry)
Spicy Mango Pickle (keri nu athanu)
- 3-4 unripe mangos cut into cubes
- 2 tablespoons kosher salt
- 1 tablespoon turmeric
- 4 tablespoons Achar masala
- ½ cup cooking oil
- ¼ teaspoon Fenugreek seeds also known as Methi
- Place cubed mango in a bowl or dish, dry mango cubes with paper towel ensure there is no moisture on them. Sprinkle kosher salt and turmeric over mango. Stir to distribute seasoning. Allow to marinate overnight or at least 8 hours.
- The salt will release moisture from the mangos, drain the water. Add the achar masala to the mangos, stir to combine and marinate for at least 4 hours, up to overnight.
- Heat oil in a small saucepan, add fenugreek seeds. Heat until oil simmers. Remove from heat and allow to cool completely.
- Transfer seasoned mango cubes to an airtight jar, pour cooled oil over the mango cubes. Stir to distribute the oil.
- Spicy mango pickle can be eaten right away, but it is best after at least 3 days of marination.