Kadumanga Achar Recipe (Kerala Style Mango Pickle)
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.
Servings4
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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