Cut Mango Pickle
Maanga Achaar Murikuka
മാംഗ അച്ചാർ മുറിക്കുക
"A fiery Kerala classic where raw mangoes meet gingelly warmth and coastal spice."
Description
Trsna’s Maanga Achaar Murikuka is a fiery tribute to Kerala’s coastal soul
Our Maanga Achaar Murikuka is handcrafted at the peak of Kerala’s summer mango season in small, artisanal batches right at the source. We use only locally harvested, sun-ripened produce and follow a treasured heirloom recipe passed down through generations. At Trsna, we shun gimmicks and refuse any substitutions—including our original gingelly oil—so every jar captures genuine, uncompromised taste. Each jar is sun-cured, stone-ground, and steeped in authenticity. No shortcuts. No compromises. Just pure, coastal brilliance in every spoonful.
A vibrant burst of tender mango, bold spices, and coastal aromatics that transports your senses straight to the backwaters of Kerala.
Elevate your meals with Trsna’s Cut Mango Pickle—where Kerala’s seasonal bounty, time-honoured tradition, and uncompromising quality converge in every jar. Experience the bright, spicy-sweet harmony that turns ordinary dishes into unforgettable feasts!
Ingredients
Raw Mango Pieces (65%): deliver firm, tangy sweetness that anchors every mouthful
Gingelly Oil: wraps each mango strip in rich, nutty warmth and authentic South Indian character.
Green Chillies: inject fresh, verdant heat that enlivens the pickle’s brightness.
Garlic: adds a savoury punch and deep, aromatic depth.
Curry Leaves: lend fragrant, citrusy-herb notes that dance on the palate.
Salt: balances flavour and acts as a time-honoured preservative.
Sun-dried, roasted, stone-ground spices:
Red Chillies, Mustard Seeds, Fenugreek Seeds and Turmeric: weave smoky heat, floral pungency, earthy bitterness, and golden warmth into the blend.
Asafoetida: anchors the mix with umami-rich savouriness.
Acidity Regulator (E260): ensures consistent tang and safe pH balance.
Preservative (E211): extends shelf life while preserving the pickle’s bright, fresh notes.
History
This pickle traces its roots to Namboodiri and Syrian Christian kitchens, where mangoes were preserved to last through the monsoon. The recipe evolved with the inclusion of garlic and green chillies, reflecting Kerala’s spice-forward palate. It’s a ritualistic preparation, often made in small batches during mango season and stored in sun-dried glass jars.
Fun Facts
- Maanga Achaar Murikuka means “cut mango pickle” in Malayalam—*murikuka* refers to the act of slicing.
- This pickle is a Sadya essential, served during Onam and Vishu feasts on banana leaves.
- Kerala’s version is unique for its use of gingelly oil and curry leaves, giving it a distinct southern aroma.
Flavour, Taste & Texture
- Flavour: Tart mango, pungent garlic, and gingelly oil layered with warm spices and curry leaf aroma.
- Taste: A bold medley of sour, spicy, salty, and umami.
- Texture: Firm mango chunks with soft garlic and green chillies in a thick, spice-rich oil base.
Health Benefits
- Digestive Aid: Asafoetida, fenugreek, and mustard stimulate gut health.
- Immunity Booster: Garlic, turmeric, and green chillies support immune function.
- Rich in Antioxidants: Mango, red chillies, and curry leaves help combat oxidative stress.
- Heart-Healthy Fats: Gingelly oil is rich in polyunsaturated fats and sesamin.
Serving Suggestions
- Pair with curd rice, sambar-rice, or kanji for a comforting Kerala meal.
- Serve with appam, puttu, or dosa for a spicy-sour contrast.
- Add to cheese boards or mezze platters for a coastal twist.
- Use as a chutney substitute with samosas, banana chips, or idiyappam.
Fusion & Quick Recipe Ideas
- Pickle Aioli: Blend with mayo or yogurt for a zesty sandwich spread.
- Maanga Quesadilla: Layer with cheese and sautéed onions in a tortilla.
- Pickle-Stuffed Paratha: Use as a filling with mashed potatoes or paneer.
- Achaar Fried Rice: Toss with leftover rice, curry leaves, and peanuts.
- Spicy Mango Stir-Fry: Add to sautéed mushrooms or baby potatoes for a bold glaze.
Frequently Asked Questions (FAQs)
- What makes Trsna’s Maanga Achaar Murikuka special compared to other brands?
Trsna’s Kerala-style pickle uses 65% raw mango pieces, hand-cut at peak ripeness and marinated in rich gingelly oil—a staple in southern pickling traditions. Green chillies, garlic, and curry leaves add layers of flavour, while a finely tuned blend of roasted and stone-ground spices like mustard, fenugreek, and red chillies is crafted at source. Made in small seasonal batches following heirloom recipes, this pickle retains full integrity with no substitutions, especially in oil. It’s bold, bright, and unmistakably coastal.
- Is the pickle spicy?
Yes—moderately to boldly so. Red and green chillies bring layered heat, complemented by the pungency of garlic and the bitterness of fenugreek. Turmeric and asafoetida round out the spice with earthy warmth. It’s not fiery—it’s flavourful.
- How should I store the pickle after opening?
– Wipe the rim clean after each use
– Seal the jar tightly
– Store in the refrigerator
– Use a clean, dry spoon every time to maintain freshness and prevent contamination
- How long does the pickle stay fresh?
– Unopened: Up to 12 months
– Opened & refrigerated: Safe and vibrant for 6–8 months, if handled hygienically
- Are there any additives or preservatives used?
Only food-safe, minimal additions:
– E260 – Acetic acid for pH balance
– E211 – Sodium benzoate for shelf stability
No artificial flavours, colours, or fillers—just honest ingredients true to tradition.
- Is the pickle vegan and gluten-free?
✅ Absolutely
– 100% Vegan – Contains no animal-derived ingredients
– Naturally Gluten-Free – Free from wheat or grain-based additives
- Can I use it in cooking or only as a condiment?
Both! This pickle adds depth to:
– Stir-fries and vegetable sautés
– Rice bowls, curd rice, and khichdi
– Sandwiches, wraps, and paratha rolls
Or simply serve as a side with dosas, appams, or idli for a tangy edge.
- Where is the pickle made?
Every jar is handcrafted at source in Kerala by skilled local artisans using regionally grown mangoes and spices. The preparation honours coastal culinary heritage and flavour techniques refined over generations.
- Do you ship internationally?
Yes—Trsna ships to selected global destinations. International shipping charges and delivery timelines are calculated at checkout based on your location.
- What’s the best way to enjoy it the traditional way?
Mix a spoonful into steamed Kerala red rice with ghee, pair it with sambar and thoran, or wrap it inside a warm chapati with avial or spicy chutneys. It also sings with puttu, parotta, or kanji—a spoonful goes a long way.
Certifications
| Weight | 125gm, 400gm |
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