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Kadumanga Achar Recipe is an Instant Mango Pickle Recipe from South India that is quick to make and tastes really great with white rice. Who doesn’t love mangoes??? I think pretty much every one of us loves this fruit. And if you ask me then I just love mangoes, be it raw or ripe. And … Read moreThe post Kadumanga Achar – How to make Instant Mango Pickle appeared first on The Tastes of India.
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Kadumanga Achar Recipe is an Instant Mango Pickle Recipe from South India that is quick to make and tastes great with rice and curry.(step-by-step-recipe-video)
Who doesn’t love mangoes??? I think pretty much every one of us loves this fruit. And if you ask me then I just love mangoes, be it raw or ripe. And I also love eating any recipe made out of mango.
During summer vacation in school, we used to visit our native place. We had a wonderful farm filled with mangoes and trees. We also had pomegranate trees, lemon trees, guava trees, and a lot of many others.
But the most numbers were of mango trees. I still remember the days when there used to be heavy winds and the raw mangoes would fall because of the heavy wind.
Me, my brother and my sisters would all run fast carrying a basket, salt, chili powder, and a knife to pick up those fallen mangoes. We wanted to be the first ones so that others couldn’t get any of those.
We did not have any boundaries for our farms or, yards and hence the risk of others coming into our farms and taking away the fallen mangoes. And we were determined that we will not let that happen.
Now I know you would be thinking, “What’s with the salt, chili, and knife then”?
Well, those were the tools and resources required to eat those mangoes. In fact, all of this exercise was with that intent only.
We would spend a lot of time sitting and swinging there on the branches of the mango trees and eating those mangoes. The mangoes tasted really different when we eat them that way or, so we felt.
After long hours of games and fun, we would go back to our house with the remaining mangoes and give them all to our mom to make pickles out of it. Those mango pickles are my favorite. And I could still feel that taste on my lips, as I write this post.
Things have changed. Mango trees have gone and only a few are left (Blame it on the changing weather, floods, and the absence of a person to take care of it, now that my father is not as healthy as he used to be and that he has relocated to Kolkata).
Even kids don’t find eating raw mangoes and swinging on mango trees, a fun pass time. They would rather prefer spending time on mobile phones playing games.
Rolling back to the present day… (lol)
Today I will be sharing an instant mango pickle recipe, which is very easy to make and tastes really good and spicy too.
About Kadumanga Achar:
India is famous for its pickles and Mango pickles are the favorite of pretty much everyone. There are numerous varieties of pickles, some spicy, some sweet, and some a mixture of both.
This pickle that I am sharing today is a recipe that I learned from my mother-in-law. It is very common in South India and since it is almost instant, people prefer making this a lot more than any other pickles.
My Mother-in-law says that during summers, they would put a spoon full of these pickled mangoes into their mouth and drink a glass of cold water drawn from the well and it would refresh them all over.
Anyways, let me get straight into the recipe.
Serving Suggestion:
Kadumanga Achar pairs beautifully with:
Steamed rice and Kerala-style curries
Curd rice or kanji (rice porridge)
Dosa, idli, or even upma
Parathas or chapatis for a tangy twist
As a side with onam sadhya or festive meals
You only need a spoonful to brighten up your plate!
Storage Suggestion:
To keep Kadumanga Achar fresh and flavorful:
Store in a clean, dry glass or ceramic jar
Always use a dry spoon when serving
Keep it in a cool, dry place for up to 3–4 weeks
For longer shelf life (2–3 months), refrigerate it
Avoid moisture—it can spoil the pickle quickly.
Pro Tips:
Use firm, raw mangoes – They should be sour and not ripe at all.
Let the pickle rest for 1–2 days before eating—it helps develop deeper flavor.
Why You Should Make this Recipe:
It’s a no-fuss, quick pickle made in minutes
No artificial preservatives—just natural spices and oil
Brings authentic Kerala flavor to your plate
Great way to use up extra raw mangoes in summer
Perfect for busy days when you still crave something bold and flavorful on the side.
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Kadumanga Achar
Ingredients
- 1 Raw mango diced small
- 1/2 tsp Black mustard seeds
- Asafoetida a pinch
- Fenugreek seeds powder a pinch
- 1 tbap Red chilli powder
- Salt to taste
- 1 tbsp Gingelly Oil
- Water as needed
Instructions
- Heat oil in a pan.
- Add mustard seeds and let it crackle.
- Add asafoetida, red chili powder and salt.
- Then pour in water and bring to boil over low heat.
- Once boiled remove from heat. Let it cool down.
- Once it gets cool down add diced mango and mix well. Taste and add salt, if needed.
- So the instant mango pickle is ready to serve now.
- Ladle into a clean, dry, sterilized glass jar and seal with lid.
- Store in the refrigerator for 2-3 days to infuse flavors.
- The pickle tastes best after aging for 2-3 days. Refrigerate after opening. It will keep several weeks in the refrigerator, if not eaten immediately.
- Serve mango pickles with any rice dishes or any Indian meal.
Nutrition
Frequently Asked Question About this Recipe:
Can I eat it the same day?
Yes, you can! But it tastes best after resting for 1–2 days when the mango absorbs the masala.
Can I use Mustard oil instead of Gingelly oil?
Yes you can, but gingelly oil gives the authentic kerala taste.
How do I know the pickle has gone bad?
If you notice a foul smell, mold, or change in color, it’s best to discard it. Always use a dry spoon and clean jar to avoid this.
Can I double the recipe?
Absolutely! Just maintain the same spice and oil ratio as per the quantity of mango.
Is this achar very spicy?
It’s moderately spicy. You can adjust the red chilli powder as per your taste.
My Recommended Product:
Once your Kadumanga Achar is ready and cooled, storing it properly makes all the difference. I personally like using glass storage jars because they keep the achar fresh.
If you’re looking for a good option, here’s I have listed a product (jar) I use in my kitchen.
It’s airtight, looks nice on the shelf, and works well for any kind of homemade pickle.
You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.
Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission.
Remember that I link these companies and their products because of their quality and not because of the commission I receive from your purchases.
I am an independent blogger, and the reviews are based on my opinions. You make the decision, and whether or not you buy something is completely up to you.
- ✅ Premium Quality Glass dispenser – Made from food-grade thick glass for a stylish, elegant, safe and durable beverage dispenser.
- ✅ Leakproof Tap & Airtight Lid – Fitted with a durable tap and airtight lid to prevent spills and keep drinks fresh.
- ✅ Accurate Dimensions – Actual Size: 25 cm (Height) x 15 cm (Width) x 15 cm (Depth). Capacity: 4 Litres.
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- ✅ Easy to Clean – Dishwasher-safe glass and easy to disassemble tap for convenient cleaning.
You Might Also Want to Try:
Green Chilli Pickle
Stuffed Green Chilli Pickle
Mooli ka Achar Recipe
Aam ka Kuchha
Compilations of my Mango Recipes:
Here’s a quick compilation of the various mango recipes on my blog.
- 30 Mango Recipes – (Raw and Ripe Mango Recipes)
- 16 Delicious Recipes from Raw Mango – Raw Mango Recipes
- 16 Best Ripe Mango Recipes You Must Try This Summer – Ripe Mango Recipes
If you liked this mango pickle recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #pujatastesofindia.
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