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Kaduku mango achar/ kerala mango pickle
Kaduku mango achar/ kerala mango pickle

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We hope you got insight from reading it, now let’s go back to kaduku mango achar/ kerala mango pickle recipe. To cook kaduku mango achar/ kerala mango pickle you only need 14 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to cook Kaduku mango achar/ kerala mango pickle:
  1. Provide 1/2 kg Mango / Green Mango Raw - ( or 1 large mango )
  2. Take 1/4 Salt tea - spoon
  3. Take 2 2 Gingelly oil sesame oil / nalenna / - table spoon + table spoon
  4. Prepare 1 Mustard seeds tea - spoon
  5. Provide 1/2 Fenugreek seeds tea - spoon
  6. You need 6 - 7 1 pods Garlic sliced - cloves or whole
  7. You need Ginger julienned - a thumb sized piece
  8. You need 2 Green chili chopped -
  9. Use handful Curry leaves - a
  10. You need 1/8 Turmeric teas powder - poon
  11. Prepare Red chilli powder - table spoon
  12. Provide pinch Kaayam / hing - a large
  13. Use 2 Vinegar tea spoon ( optional)
  14. Take Salt to tast
Instructions to make Kaduku mango achar/ kerala mango pickle:
  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.

All Stores Automobiles Books Electronics Gifts Home-Lifestyle Magazines Movies & Music. Combine the chopped mango pieces with chilly powder, fenugreek powder, hing / asafoetida and salt in a bowl. Keep it aside for a few hours. Taste-check and add salt, if required. 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 🙂.

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