Kadumanga Achar Recipe / Kerala Spicy Mango Pickle Recipe Recipe

by Swapna

Kadumanga pickle is every

Keralites favorite and since it’s mango season try to make some.

Kadumanga is also very popular during Lent; as we abstain from non-veg dishes pickles are in high

demand. In our church Kdaumanga pickle is served along with piping hot Kanji and payar after the long Good Friday service.

You can make

this pickle in two ways,

either grind ginger and garlic along with spices and sauté like I did or you

can add chopped ginger and garlic as it is and sauté. I like thick gravy for

kadumanga, so I opted for grinding. Also while making pickle one thing to

remember is never to add water to the pickle, if you want to store it for a long time... If you need gravy add vinegar not water

please and adjust salt.... I have seen a lot of people store their pickle

in the refrigerator

and I never liked the taste of refrigerated pickle ;)... So here is how I made

Kadumanga pickle....

Kadumanga Achar Recipe / Kerala

Spicy Mango Pickle Recipe

Pacha manga / Raw green

mango – 500 gms

Kashmiri Red Chilly Powder

• – 3 to 4 tbsp
• Garlic- 1 whole pod or 4
• tbsp chopped
• Mustard seeds / Kaduku – 1
• tsp
• Fenugreek seeds / Ulluva –
• ½ tsp
• Asafetida / Kaayam – ½ tsp
• Vinegar – 250 ml / 1 cup
• (adjust according to sourness of the mangoes)
• Gingelly oil / Sesame oil
• / Nalenna – ¼ cup
• Clean and remove the skin
• of mangoes and cut it into small pieces. Add enough salt and keep for 24 hours

before making pickle.

Grind together ginger,

garlic, red chilly powder, and turmeric powder using vinegar.

Heat oil in a pan, add

mustard seeds. When they pop up add fenugreek seeds.

Add the ground masala

& curry leaves and sauté well.

Add vinegar, sugar,

Asafetida / kaayam and salt (if needed) and boil.

Next add the minced mangoes

and boil for 3-4 minutes. Cool and store in clean dry bottles.

You don’t need to store this pickle in a refrigerator as no water is added while making.

Never put a wet spoon in the pickle bottle. If kept well this pickle will last months at room temperature.