Kadumanga Achar | Spicy Kerala Mango Pickle | Instant Mango Pickle | കടുമാങ്ങ അച്ചാർ

This recipe combines the taste of sour and tangy mangoes with an exotic blend of spices that come together to create this delicious condiment. During summer (peak season of mangoes) making this quick and almost instant mango pickle is a very common at my house. My mother always makes it in small batches, as this pickle tastes best when it is fresh unlike most other pickles that are preserved.

This is also a very common pickle that is made for a Kerala sadya – a food fest in the state of Kerala that is served for weddings and special occasions. My memory of it is mostly related to the Good Friday meal our whole church community has together with kanji payar (green moong beans with matta rice). The meal combination is ideal for a day of fasting.

Recipe is super simple and easy and with ingredients that are easily available at home. So, let’s begin

 

Ingredients:

·        Raw Mango – 2 cups (peeled and chopped small)

·        Ginger – 1 tbsp (finely grated)

·        Garlic  – 1 tbsp (sliced)

·        green chilli – 3 to 4 (cut into large pieces)

·        Curry leaves – 1 sprig

·        Mustard seeds – 1 tbsp

·        Red chilli powder – 2 tbsp (according to your spice level)

·        Turmeric powder – 2 tsp.

·        Fenugreek powder-1 tsp

·        Asafetida – ¼ tsp

·        Gingelly (sesame) oil – 3 tbsp

·        Salt to taste

 

Method:

1.     In a big bowl, take the chopped mango pieces. Add salt and 1 tsp turmeric to it and mix thoroughly. Leave aside for about 2-3 hours (preferable under sun- if possible). The mangoes loose some water, drain and keep aside.

2.     After 3 hours, heat oil in kadai/ deep pan. Add mustard seeds and when it splutters, add the curry leaves and green chilies. Then add the ginger and garlic and saute till the raw aroma disappears.

3.     Now add red chili powder, fenugreek powder, remaining turmeric and asafetida. Sauté for 1 or 2 minutes. Remove from heat.

4.     To this add the Mango pieces (from step 1) and combine well. Add salt if needed. Allow to cool. Transfer to clean and dry bottles. Store in a cool dry place.

5.      Serve when needed with a clean dry spoon, along with Curd Rice or plain Rice, rice meals, etc.

   Enjoy!!

 

 

Tips and tricks:

·        If you wish, you can use any other oil like vegetable oil, coconut oil, etc

·        If the oil seems less, add boiled and cooled oil to the top of the pickle. This will prevent spoilage.

·        Kashmiri chilly gives you pickle deep red color and its less spicy; the opposite applies to its regular counterpart.

·        Use firm mangoes that are sour in taste in this recipe.

·        Avoid any moisture or water during preparation, storage or serving of this pickle as it may lead to faster spoilage.