Kaduku mango achar/ kerala mango pickle

Kaduku mango achar/ kerala mango pickle. Ingredients: The pickle is prepared with raw unripe chopped mangoes, mustard seeds, curry leaves and some spice powders. Time taken: The best part of this. This Fresh Mango Pickle is called Kadumanga Achar or Manga achar or Uppillittuthu in malayalam…Try this simplest, easy mango pickle and let me know how it turned out buddies 🙂.

This is the recipe for most common mango pickle made all over in Kerala. Its the summer season and the season of Mangoes. Let me give you an easy but tasty Kerala style instant mango pickle (Manga achar) recipe. You can have Kaduku mango achar/ kerala mango pickle using 14 ingredients and 10 steps. Here is how you cook it.

Ingredients of Kaduku mango achar/ kerala mango pickle

1. You need 1/2 kg of Mango / Green Mango Raw - ( or 1 large mango ).
2. It's 1/4 of Salt tea - spoon.
3. It's 2 2 of Gingelly oil sesame oil / nalenna / - table spoon + table spoon.
4. It's 1 of Mustard seeds tea - spoon.
5. It's 1/2 of Fenugreek seeds tea - spoon.
6. It's 6 - 7 1 pods of Garlic sliced - cloves or whole.
7. Prepare of Ginger julienned - a thumb sized piece.
8. You need 2 of Green chili chopped -.
9. You need handful of Curry leaves - a.
10. You need 1/8 of Turmeric teas powder - poon.
11. It's of Red chilli powder - table spoon.
12. It's pinch of Kaayam / hing - a large.
13. It's 2 of Vinegar tea spoon ( optional).
14. Prepare of Salt to tast.

That made me go for pickles from the grocery store but it never satisfied my taste buds. A mango pickle is a variety of pickle prepared using mango. It is a very popular in South and Southeast Asia. These sometimes spicy pickles are also available commercially.

Kaduku mango achar/ kerala mango pickle instructions

1. Clean and cut the mango into small pieces with the skin on like in the picture..
2. Add salt and combine well. Keep it a jar overnight or for a day or two.(This step is optional, but i do it all the time)...When you are ready to make the pickle -.
3. Heat 2 table spoon of gingelly oil (i use idayam nalenna) in a pan and add mustard seeds. When they pop up add fenugreek seeds (or you can use 1/8 th tea spoon powdered fenugreek at the end) and curry leaves..
4. Add sliced garlic, ginger and green chiles and saute till the raw smell disappears..
5. Make a paste with red chili powder by adding some water and add to the pan, or you can add directly as powder..
6. Then add turmeric powder and combine well. Add 1/4 cup hot water and bring to boil. Simmer till it is thick..
7. Switch off the flame and add Hing/ kaayam and if you are using fenugreek powder add now..
8. Add the mango pieces when it is still hot and mix well. You can add vinegar if you are using..
9. Leave it in the pan for couple of hours and then transfer to a glass jar with tight lid..
10. Heat 2 table spoon of gingelly oil and add to the pickle. (i love it be oily). You can keep it outside for a couple of days and refrigerate it to last long..

The pickling process in India differs from other regions mainly due to an additional spice mixture added to them after. Instant Mango Pickle is an integral part of Kerala Sadya. Instant Kaduku Mango pickle / Kadumanga is crunchy and spicy with tangy flavors! Although pickles are supposed to be for long term reserve, Kaduku manga never lasts that long at our home. It just tastes so good, that you will get hooked to it. when it comes to mango pickle, there are several varieties, variations which changes region to region. this is a instant recipe of raw mango shared from my father who prepares it quite often and i really like it. some other popular variety from my hometown that is udupi is midi uppinakai or even mango.

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