Siniscollections instant kadumanga kerala stle mango pickle with raw mango

Instant Kadumanga Achar – Kerala Style Mango Pickle

Written by on in Side Dish
Instant kadumanga achar / mango pickle by Sini's Collection's kerala style

Instant kadumanga achar is the easiest and my all time favourite pickle. If I see green mango anywhere, I have to buy it and make this 😛 In malyalam, kadugu means mustard seeds and manga means mango, hence the name kadugmanga.

Sadya is incomplete with out pickle. My go to instant and easy pickles are kadumanga (mango pickle) and naranga achar (lemon pickle). It’s spicy, tangy and you will want to finish the whole jar at one go 😛 It never last for more than a week at our home, we both love it. One of my favourite and the best combination is kanji and kadumanga achar (aaahhhh 😛 ).

This pickle do not have any kind of preservative, you can store it in refrigerator or use it up within a week. If you are using very green raw mango peel off the skin and sprinkle salt on the cubed mango, and keep it overnight before making pickle. If the mango is little sweet and yellow from inside you can still use it if you like sweet and sour taste.

Try this instant kerala style mango pickle /kadumanga recipe coming summer, trust me you will love it 😛 Also please share picture on instagram using hashtag #siniscollection .

Also try-

INSTANT GRAPE PICKLE

INGREDIENTS

  • 2 cup raw green mango cubed/chopped
  • 1/2 cup garlic chopped
  • 2 green chilly chopped
  • 1 spring curry leaves
  • 4 tablespoon oil
  • 2 tablespoon red chilly powder
  • 1 tablespoon mustard seeds
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon fenugreek seeds (methi dana)
  • 1/4 teaspoon pepper corn
  • 1/4 teaspoon asafoetida (hing)
  • Salt to taste
Instant kadumanga achar / mango pickle by Sini's Collection's kerala style

PREPARATION

  • To make instant kadumanga achar, firstly, wash and peel raw mango. Then pat dry and chop into small cubes.
  • In a pan heat oil and splutter mustard seeds. Once the mustard seeds are spluttered, add fenugreek seeds and asafoetida.
  • Now, add garlic, curry leaves and green chilly. Fry until garlic is golden brown.
  • Next add all the spices, while keeping the flame low, to prevent spices from burning.
  • Finally, turn off the flame and add chopped raw mango. Mix everything well.
  • Let it cool completely before transferring into the bottle. Keep refrigerated to prevent spoiling.