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 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 tree. We also had pomegranate trees, lemon trees, guava trees and a lot many others.
But the most numbers were of mango trees. I still remember the days where 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 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 eat those mangoes. The mangoes tasted real different when we eat it 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 it 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 real good and spicy too.
Kadumanga Achar – Instant Raw Mango Pickle
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 learnt 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 a cold water drawn from the well and it would refresh them all over.
Anyways, let me get straight into the recipe.
- Raw mango - 1 diced small
- Black mustard seeds - 1/2 tsp
- Asafoetida - a pinch
- Fenugreek seeds powder - a pinch
- Red chilli powder - 1 tbsp
- Salt - to taste
- Gingelly Oil - 1 tbsp
- Water - as needed
- 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.
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