MANGO PICKLE - KERALA KADUMANGA ACHAR

MANGO PICKLE - KERALA KADUMANGA ACHAR

     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 (FEAST), most of the sadhya is incomplete without this pickle, Kerala KADUMANGA ACHAR.
     I always have loads of pickles in my pantry, mango, garlic, lemon, gooseberries, apple, brinjal(eggplant), chillies etc., & etc., you name it and it is there... I am an ardent fan of pickles, and let me post my first pickle recipe with my favourite Mango Pickle - Kerala Kadumanga Achar.  The first thing I serve for myself in MY PLATE is the pickle and my kids always give a big stare when I do that. I have a partner for my pickle fan club, My MIL.  Just the curd rice and pickle... So simple - A Dish, but So divine is its taste...

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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   

 

HOW TO MAKE MANGO PICKLE - KERALA KADUMANGA ACHAR

 

INGREDIENTS:

Diced Raw Mangoes  - 4 Big Ones
Mustard seeds - 2 Tspn
Chopped Garlic - 1 Big Pod
Ginger - 1" Piece
Green Chilly - 10 Nos.
Curry Leaves - 5 Sprigs
Turmeric powder - 1 Tspn
Red Chilli powder - 5 Tbspn
Fenugreek seeds - 1 Tspn
Asafoetida - 1/2 Tspn
Sugar - a pinch
Vinegar - 2 Tbspns (optional)
Gingelly Oil - 1/4 - 1/2 Cup
Salt - To Taste

 

METHOD :

• Dice the Mangoes into small pieces and add 3 Tspn of Salt to it and mix well.
• Store it in an air-tight container in the fridge for at least 24 hours. 
• Dry roast Fenugreek Seeds on a low flame until they splutter, powder the roasted seeds.
• Heat the oil in a heavy bottom pan splutter mustard seeds.
• Sauté chopped Green chillies, Ginger, Curry leaves and Garlic for about 2 minutes. 
• In a bowl, mix turmeric, red chilly powder, fenugreek powder and ½ cup water to make a thick paste. 
• Add the Chilly paste and let it cook for a few minutes. 
• Add Asafoetida, Vinegar, Sugar and mix well.
• Add the cut mango pieces along the brine and mix well. 
• Adjust Salt as needed.
• Allow Kadumanga Achar to cool completely before storing it in sterilized glass bottles. 
• Can store this Mango Pickle in Refrigerator too.

 

For more recipes from GODS OWN COUNTRY - KERALA  click here...              

 

NOTES :

• Adjust the amount of Salt and Chilli Powder as per your taste preference.
• Pour some extra oil if you feel the pickle is dry.
• More oil, more storage period. 
• Can add more garlic to pickle, if preferred.
• Dry roasting the fenugreek seeds helps to preserve the pickle as well as gives a nice flavour.
• Sugar gives a slight sweetness to the pickle and also balances the sourness. (adding it is truly optional).
• Avoid using steel/aluminium/copper containers for storing the pickles, as they tend to react with the acidic nature of salt and the Lemon.
• Store them in clean and dry Porcelain/Glass/Ceramic Jars.
• Always use clean & dry spoons(preferably wooden spoons) for the pickle.
• Wet Jars/spoons can spoil the pickles as the moisture in them helps in the growth of Fungus.
• Allow it to cool completely before storing it into sterilized bottles. 
• Refrigerate the pickle.  It can stay good even with less oil and preservatives. 
• If you feel that extra oil should be added, once the pickle is made, Heat the Sesame Oil, cool it and then pour it over the pickle.
• If stored properly, the pickle can last for a year or so.