Kadumanga Achar - Cut Mango Pickle

 

Hey Folks,

Kadumanga Achar (Cut Mango Pickle) or any other pickle is one of the inevitable side dishes for every Malayali in their meal. There are many varieties of mango pickles based on their cuts and the type of mango. So, today I will share The Perfect Cook Book recipe for Kadumanga Achar / Cut Mango Pickle.

INGREDIENTS: 

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1. Raw Mango -  200 gm
2. Gingelly Oil (Nallenna)- 3 tbsp
3. Mustard Seeds -  1/2 tsp
4. Fenugreek Seeds (Uluva) - 8 - 10 no.s
5. Sliced Ginger -  1 tbsp
6. Sliced Garlic  -  7 cloves
7. Turmeric Powder - 1/4 tsp
8. Kashmiri Chilli Powder -  2  tbsp
9. Asafoetida Powder(Kayam Podi) - 1/2 tsp
10. Fenugreek Powder -  1/2 tsp
11. Salt - to taste
12. Vinegar - 1/2 cup
13. Sugar - 1 tsp

PREPARATION:

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For Kadumanga Achar, use mango sliced into dice with the skin. Mix the cut mango with 1 tsp salt and keep aside for half an hour. Now heat a Cheenachatty and pour in the gingelly oil. The oil should be on top of the pickle so that it will stay good for a longer period. When the oil is heated add mustard seeds and fenugreek seeds. Once they stop popping off. add sliced ginger and garlic to it and saute well. When this is brown in color, let's add the masala powders. Add turmeric powder, kashmiri chilli powder, Asafoetida, and fenugreek powder, and salt as needed. Saute until the raw smell of the masala goes off. Now add vinegar and some sugar to it and mix well. The sugar balances the sourness of mango and vinegar. Now turn off the heat. 

So, if you are a person who wants the pickle to be crispy, wait until the masala mixture cools off, and then add the mangoes to it. Or if you like the  pickle to be on the soft side, you can add your mango into it at this stage of cooking. 

Add the mango to the masala mixture and combine well. You can check the salt level and add if needed. 

Store it in an air-tight container and try it out if you have mangoes with you.

Have it with some hot rice and curry and enjoy Kadumanga Achar from The Perfect Cook Book.

See you all in my next cooking blog.

Kadumanga Achar - The Perfect Cook Book