MANGO PICKLE - KERALA KADUMANGA ACHAR

PICKLES
MANGO PICKLE - KERALA KADUMANGA ACHAR
 

"Delight Your Senses with Kadu Manga Achar: The Ultimate Tangy Mango Pickle for Your Onam Sadhya"

 
     Pickles are cooked in different styles, and mostly the taste and flavours of pickles reflect the region of its origin.  This Mango Pickle is prepared with unripe green mangoes, which are cut into bite-sized cubes and prepared along with garlic, ginger and green chillies.  Kadumanga Achar is a great reminiscent of Kerala Sadhya, most of the sadhya is incomplete without this Kerala Kadumanga Achar made with fresh raw mangoes. And this ultimate local favourite luckily fills its space as my first Pickle Recipe in my blog.  I am an ardent fan of Pickles and I love to try a variety of Pickles, but the speciality is that this Kadu Manga Achar happens to be my favourite pickle next to Andhra Avakkai Pickle.
 
Let's discover the flavours of Kerala with this homemade Kadu Manga Achar recipe. This tangy mango pickle, bursting with aromatic spices, is the perfect accompaniment to elevate your Onam Sadhya. Let's learn how to make this delightful pickle and savour the authentic taste of Kerala's traditional cuisine.
 
Indulge in the authentic flavours of Kerala with this exquisite recipe for Kadu Manga Achar, which is a staple of the traditional Onam Sadhya.  This delectable pickle is a delightful burst of flavours that complements the diverse dishes on your festive spread, creating a truly irresistible condiment that will leave you craving for more.
     
Don't just confine this pickle just for a Sadhya.  Try the ever, heavenly combination of curd rice and pickle... So simple - A Dish, but So divine is its taste...

For more PICKLE RECIPES, Click here...

 

Cuisine - Indian (Kerala, South India) 
Recipe Type - Pickle
Spice Level - High
Difficulty - Easy
Yields - 2 - 21/2 Cups
Author - SM 

Preparation Time - 10 - 15 Minutes
Cooking Time - 5 - 10 Minutes 
Maturing Time - Few Weeks   

 

 "The Perfect Pickle: Kadu Manga Achar - A Burst of Flavour from God's Own Country!" 

INGREDIENTS:

To mix:

Diced Raw Mangoes  - 4 Big Ones
Salt - 3 Teaspoons

For Kadumanga Achar:

Gingelly Oil - 1/4 - 1/2 Cup
Mustard seeds - 2 Teaspoons
Curry Leaves - 5 Sprigs
Chopped Garlic - 1 Big Pod
Ginger - 1" Piece
Green Chillies - 10 Nos.
Turmeric powder - 1 Teaspoon
Red Chilli powder - 5 Tablespoons
Asafoetida - 1/2 Teaspoon
Sugar - a pinch
Vinegar - 2 Tablespoons (optional)
Salt - To Taste

 

To Dry Roast & Powder:

Fenugreek seeds - 1 Teaspoon

 

METHOD :

  • Dice the mangoes into small pieces and mix them with 3 teaspoons of salt until well combined. Store the mixture in an airtight container in the refrigerator for at least 24 hours to allow the flavours to develop.
  • In a dry pan, gently roast the fenugreek seeds on a low flame until they start spluttering. Grind the roasted seeds to a fine powder.
  • Heat oil in a heavy-bottomed pan and add mustard seeds. Once they start spluttering, add chopped green chillies, ginger, curry leaves, and garlic. Sauté the mixture for about 2 minutes.
  • In a separate bowl, prepare a thick paste by combining turmeric powder, red chilli powder, fenugreek powder, and ½ cup water.
  • Add the prepared paste to the pan and cook for a few minutes. Then, add asafoetida, vinegar, and sugar. Mix everything well.
  • Add the cut mango pieces along with the brine and ensure they are thoroughly coated. Adjust the salt according to your taste preference.
  • Allow the Kadumanga Achar to cool completely before transferring it to sterilized glass bottles. It can also be stored in the refrigerator.

For more authentic Recipes from Kerala - God's Own Country, click here

Notes:

  • Adjust the amount of salt and chilli powder based on your taste preference.
  • If the pickle appears dry, you can pour some extra oil to moisten it.
  • The more oil you use, the longer the pickle can be stored.
  • Feel free to add more garlic to the pickle if desired.
  • Dry roasting the fenugreek seeds not only adds flavour but also helps in preserving the pickle.
  • Sugar can be added for a slight touch of sweetness and to balance the sourness, but it's optional.
  • Avoid using steel, aluminium, or copper containers as they can react with the acidic nature of the pickle. Instead, use clean and dry porcelain, glass, or ceramic jars.
  • Always use clean and dry spoons, preferably wooden spoons, to avoid moisture and fungal growth.
  • Allow the pickle to cool completely before storing it in sterilized bottles.
  • It's recommended to refrigerate the pickle, which can stay good even with less oil and preservatives.
  • If you want to add extra oil, heat sesame oil, cool it, and then pour it over the pickle.
  • When stored properly, the pickle can last for about a year or longer

0 Comments