Kadumanga Achar is an easy and instant Kerala style raw mango pickle. Kadumanga Achar or Nurukku Manga Achar is common during festivals and special occasions. It is a part of Kerala vegetarian platter called 'Sadya'. This takes just few minutes to make as it is instant. Recipe included with step by step pictures and video.
I love this instant mango pickle a lot and this version is also my favourite. I already have a instant mango pickle recipe posted which is a hit here. This Kadumanga achar is Kerala style mango pickle. This. pickle with curd rice is my favourite but you can pair it with rice, dal or sambar too.
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About Kadumanga Achar
'Kadu' means mustard seeds, 'Manga' is raw mango and 'Achar' is pickle. It is also known as Nurukku Manga Achar. ' Nurukku' means small chopped or cut pieces so it translates to cut raw mango pieces with mustard in the form of pickle. This pickle can be made in just few minutes with available ingredients in your pantry.
This pickle is made using raw unripe mangoes along with ginger, garlic, salt, turmeric powder, red chilli powder, fenugreek seeds powder, mustard seeds, curry leaves and sesame oil. It does not need sun drying just soaking and tempering is enough for this pickle.
This pickle is spicy, tangy and an integral part of Onam Sadya. Unlike other pickle that needs long fermenting hours this pickle is easy and instant to make. It is always served on the top left corner of the banana leaf.
Kadumanga Achar Video
Kadumanga Achar Ingredients
- Raw Mango - I have used medium sized green raw mango. You can use kizhi mooku mangoes too.
- Sesame oil - Sesame oil works bet for pickles. You can use coconut oil too.
- Turmeric powder - Turmeric powder is added for taste and flavour.
- Red chilli powder - Red chilli powder is added for heat and colour.
- Fenugreek seeds powder - Roast fenugreek seeds, then grind it using mortar and pestle and use it.
- Mustard seeds - Mustard seeds is used for tempering.
- Salt - Salt is added for taste and acts as a preservative.
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How to make Kadumanga Achar Step by Step
1.Rinse 2 raw mangoes, trim the edges.
2.Chop it into small cubes.
3.Add salt to it.
4.Mix it well and set aside to rest for 30 minutes. It will let out water in few minutes.
5.Heat 4 tablespoon sesame oil - add 1 teaspoon mustard seeds, let it splutter.
6.Add 1 tablespoon garlic, 1 teaspoon ginger finely chopped.
7.Add ⅛ teaspoon hing and 1 small sprig curry leaves, let it splutter. SWITCH OFF.
8.Add 3 tablespoon red chilli powder, ¼ teaspoon turmeric powder and ¼ teaspoon fenugreek seeds powder.
9.Give a quick mix.
10.Add raw mango.
11.Give a quick mix.
Cool down completely and then store in a clean dry jar.
Expert Tips
- Choosing mangoes - Choose small tender raw mangoes which has thin skin. You can even choose to remove skin and use it for pickle.
- Salting - Add salt, mix well and keep aside for few minutes. This steps makes the raw mango moist and juicy.
- Chilli powder - I have used regular red chilli powder. If you want it less spicy use kashmiri red chilli powder along with regular red chilli powder.
- Oil - Sesame oil is best to use as it gives nutty taste and also acts as a natural preservative.
- Fenugreek powder - Roast it until crisp, power it and use it.
- Resting time - Give it resting for flavours to be absorbed.
Serving and Storage
Kadumanga Achar is best served with hot steamed rice + ghee, curd rice, kanji (rice porridge), rice and dal or even as a part of simple meals.Store in a dry glass jar, use dry spoon every time. For longer shelf life store in fridge.
FAQS
1.Why are my mangoes not soft after pickling?
They may not have been salted long enough or weren't tender. Ensure proper salting and cooking enough.
2.Can I use normal cooking oil?
Yes you can but sesame oil adds more nutty aroma.
3.How long does kadumanga achar last?
Kadumanga Achar lasts in fridge for about 3-6 months. If storing in room temperature more oil is required.
4.Why is my pickle dry?
Not enough oil or masala. So heat oil and add it on top to coast the masala.
5.Can I skip mustard seeds?
Yes you can but the authentic recipe for kadumanga achar uses mustard seeds so skipping it may change the taste.
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📖 Recipe Card
Kadumanga Achar Recipe (Kerala Style Mango Pickle)
Ingredients
- 2 cups raw mango chopped
- 4 tablespoon sesame oil
- 1 teaspoon mustard seeds
- ⅛ teaspoon hing
- ¼ teaspoon fenugreek seeds powder
- ¼ teaspoon turmeric powder
- 3 tablespoon red chilli powder
- 2 teaspoon salt
- 1 small sprig curry leaves
Instructions
- Rinse 2 raw mangoes, trim the edge.
- Chop it into small cubes.
- Add salt to it.
- Mix it well and set aside to rest for 30 minutes. It will let out water in few minutes.
- Heat 4 tablespoon sesame oil - add 1 teaspoon mustard seeds, let it splutter.
- Add 1 tablespoon garlic, 1 teaspoon ginger finely chopped.
- Add ⅛ teaspoon hing and 1 small sprig curry leaves, let it splutter. SWITCH OFF.
- Add 3 tablespoon red chilli powder, ¼ teaspoon turmeric powder and ¼ teaspoon fenugreek seeds powder.
- Give a quick mix.
- Add raw mango.
- Give a quick mix.
- Cool down completely and then store in a clean dry jar.
Video
Notes
- Choosing mangoes - Choose small tender raw mangoes which has thin skin. You can even choose to remove skin and use it for pickle.
- Salting - Add salt, mix well and keep aside for few minutes. This steps makes the raw mango moist and juicy.
- Chilli powder - I have used regular red chilli powder. If you want it less spicy use kashmiri red chilli powder along with regular red chilli powder.
- Oil - Sesame oil is best to use as it gives nutty taste and also acts as a natural preservative.
- Fenugreek powder - Roast it until crisp, power it and use it. Resting time - Give it resting for flavours to be absorbed.
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