Kalyana Manga Pesaral is a traditional raw mango relish that holds a special place in Malayali households, especially during weddings and festivals. This simple yet flavorful dish is made using finely chopped raw mangoes mixed with green chilies, shallots, and salt, sometimes enhanced with coconut oil for extra aroma. The tangy and slightly spicy taste of Kalyana Manga Pesaral perfectly complements the comforting creaminess of curd rice, making it a favorite combination in Kerala cuisine. The dish is especially popular during summer when raw mangoes are in season, adding a refreshing twist to meals. As the name suggests, “Kalyana” (meaning wedding) highlights its significance in traditional wedding feasts, where it is served as a must-have accompaniment. Its ability to balance rich and heavy dishes makes it a staple in celebratory feasts, ensuring a burst of flavor in every bite. Simple, refreshing, and packed with nostalgia, this dish embodies the essence of Malayali culinary traditions.

Ingredients
2 medium sized raw mangoes (South Indian variety), cut into small pieces
3-4 tsp of Kashmiri chili powder
1/2 tsp of fenugreek seeds powder (sabut methi dhana, venthiyam)
Unrefined salt to taste
1 tsp mustard seeds
Method
Spread the mango pieces in a wide plate
Add the spice powders and salt
Set aside
Heat a tempering vessel and add mustard seeds
When they begin to splutter, add them to the mango pieces
Mix well
Transfer to a clean, dry container
Ready to consume immediately or stored up to a week
Keep refrigerated
Enjoy!