Mango Pickle

Mango Pickle

Kadumanga Achar / Mango pickle

Kadumanga Achar or Mango pickle is made out of fresh raw mango. It is included with the staple diet of Keralalites.

My aunt makes the most authenticate kadumanga achar and i still remember in my childhood days when we used to go for summer vacation in kerala when mangoes are available in each and every house in abundance. She used to prepare on a daily basis as it used to be over by the end of the day. Me and my cousins used to add buttermilk with 2 teaspoon of kadumanga mixed together and have it. These are one the most cherishsed memories I have of my childhood days.
Easy to prepare and good to eat kadumanga achar!!!

Ingredients:
2 raw mango chopped into small pieces (the same way as we have chopped onions)
Turmeric powder – 1/2 tsp
Ginger – 1 tbsp chopped
Garlic – 1 tbsp chopped
Fenugreek (methi) seeds – 1/2 tsp
Fenugreek powder – 1/2 tsp
Asafetida (hing) / Kaayam – 1/2 tsp
Red Chilly powder – 3-4 tbsp (you can increase or decrease as per your taste)
Curry leaves – a handful
Gingelly oil / Sesame oil
1/2 cup of water
1 tbsp Vinegar (optional)
Mustard seeds – 1 tsp
Salt to taste

Method:

  • Wash, clean and wipe the mango dry. Chop it into small pieces. Add little salt and turmeric and keep aside.
  • In a small bowl make a paste of fenugreek, asafoetida, chilly and turmeric powder.
  • In a pan add the gingelly oil (I used gingelly oil as it is easily available here).
  • Add the mustard seeds and let it pop. Add the curry leaves.
  • Add the chopped ginger and garlic and fry it for a minute. Do not let it get brown.
  • Now add the paste. Fry for 2 minutes or till the raw smell goes off.
  • Now add 1/2 cup of water and salt and let it boil. Once the consistency of the water thickens, add the vinegar and switch off the gas.
  • Now add the chopped mangoes and mix it thoroughly.
  • Serve as a accompaniment along with steam rice.

Make sure that you do not touch water once you bottle the achar/pickle.  Always use a dry spoon. Refrigerate it if you are not using vinegar.

TIP: Add one tablespoon of hot oil on top of the bottled pickle to avoid getting the fungus.

 

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