Welcome to the Tastes of India Podcast.
The Tastes of India is a Bi-Weekly Bilingual, (primarily Hindi) Indian recipe food podcast and Cookery Show on Tasty Indian Recipes.
This show has two segments:
In the first segment we bring to you stories from Indian culture that teaches you valuable lessons in life. We take these stories from fables, Indian epics, Mythological books and the stories that were passed on to us by our grandparents.
The second segment is all about tasty food. We bring to you tasty Indian recipes and show you how to cook these.
If you are a working mom, a busy mom to a picky eater, a bachelor or, somebody who is just starting off with cooking, then this podcast can help you cook without being in front of a computer to watch the recipes.
Just plugin your headphone and get cooking.
After listening to the show you can head over to https://thetastesofindia.com for the show notes and all of the recipe details. You can also see the recipe details in our user friendly recipe card on the website.
Come join us on this journey through the lengths and breadths of India and experience how in spite of the varied culture, we are all connected together through a single thread – Tasty Food.
Let’s enjoy the Tastes of India!
And don’t forget to download your FREE cookbook – 15 tasty kids recipes cookbook at https://thetastesofindia.com/tasty-kids-recipes-cookbook/
Hosted on Acast. See acast.com/privacy for more information.
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.
Hosted on Acast. See acast.com/privacy for more information.
Kadumanga Achar Recipe is an Instant Mango Pickle Recipe from South India. It 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.
The Story Behind This Kadumanga Achar
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. So there was always a risk of others coming in and taking the fallen mangoes. We were determined that we would 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. We would give them all to our mom to make pickles out of it. Those mango pickles are my favorite. I can 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 and the floods, along with the absence of someone to take care of them. My father is not as healthy as he used to be, and 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 spoonful of these pickled mangoes into their mouth. They would 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.
Regional Variations of Mango Pickle Across India
Kadumanga achar is Kerala’s own instant version, but mango pickle changes a lot as you travel across India.
Andhra Avakaya: This version uses large chunks of raw mango with mustard powder, fenugreek, red chili, and a generous amount of gingelly oil. It is left to cure for days, and the result is much fierier and bolder than the instant style here.
Punjabi Mango Pickle: North Indian versions lean on mustard oil and a bigger spice mix, often with fennel seeds, nigella seeds, and turmeric added in. It is cured slowly over weeks, unlike this recipe, which is ready in days.
Traditional Whole Kadumanga: Some Kerala households make this kerala mango pickle with tiny, whole baby mangoes pickled in brine. It is tempered with mustard seeds and curry leaves in coconut oil. My version uses diced mango and gingelly oil instead, which makes it quicker to put together.
This is based on my own research across food blogs, recipe sites, and publicly available sources. If you are from any of these regions and something reads differently from what you know, I would love to hear from you in the comments.
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.
Preparation Tips for Best Results
A few small habits make this pickle turn out right every time.
Dry your mango pieces well before adding them. Any extra moisture left on the mango can shorten how long the pickle stays fresh.
Let the tempering water cool completely before adding the mango. Adding mango to hot liquid can make it go soft instead of staying firm.
Use a completely dry jar and spoon. Any water left in the jar is one of the fastest ways for a pickle to spoil early.
Troubleshooting: if your pickle tastes flat after a day. This usually means it needs more time to rest. Kadumanga achar tastes better on day two or three, once the mango has absorbed the masala.
Taste and adjust salt after mixing. Raw mango varies in sourness, so the right amount of salt can shift from batch to batch.
Pro Tips for Perfect Kadumanga Achar:
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.
Choose mangoes that are firm and sour, not sweet. A ripe or sweet mango will not hold up in this pickle and turns mushy fast.
Heat the gingelly oil gently, not smoking hot. Gingelly oil turns bitter if it gets too hot before the mustard seeds go in.
Keep the pieces small and even. Small, evenly diced mango absorbs the masala faster and more evenly than large chunks.
Do not skip the asafoetida. It is a small amount, but it rounds out the flavor and is part of what makes this taste authentically South Indian.
Sterilize your jar with hot water and dry it completely before use. This is the single biggest factor in how long your pickle stays fresh.
Make a small batch first if you are new to this recipe. Since it is ready so quickly, it is easy to test the spice level before committing to a large jar.
Why You Should Make this Recipe:
This recipe works because it turns a handful of pantry spices into a pickle that tastes like it took much longer to make.
It comes together in minutes, not days. Most Indian pickles need weeks of curing in the sun. This one is ready to eat within a couple of days of resting in the fridge instead.
It uses no artificial preservatives. Just natural spices, salt, and oil do the preserving here, the same way pickles have always been made at home.
It is a smart way to use up extra raw mangoes. If you have more raw mangoes than you know what to do with in summer, this recipe uses them up fast.
It travels well with almost any meal. A spoonful works with rice, curd rice, dosa, or even a simple paratha, so it earns its place in the fridge.
Looking for Some More Recipes Like this:
Subscribe for More Deliciousness!
If you love recipes like this, subscribe to The Tastes of India and get new recipes straight to your inbox. No spam, just food.
I hope you liked this recipe and are excited to try this Kerala Style Aam ka Achar !
Subscribe to my email list to ensure you’re the first to get these recipes. You’ll receive updates and new recipes delivered straight to your inbox.
It’s the best way to keep up with all the tasty things happening here. Don’t miss out—subscribe today and join our community of food lovers!
Basic Ingredients Used to Make Kadumanga Achar
Raw Mango: This is the star of the recipe. It needs to be firm and sour, not ripe, so it holds its texture in the pickle.
Black Mustard Seeds: Tempered in hot oil at the start, mustard seeds give the pickle its sharp, nutty base flavor.
Asafoetida (Hing): Just a pinch rounds out the flavor and adds the deep, savory note common in South Indian pickles.
Fenugreek Seed Powder: Another small-quantity ingredient, it adds a faint bitterness that balances the sourness of the mango.
Red Chili Powder: This brings the heat, and you can adjust it up or down depending on how spicy you want the final pickle.
Gingelly Oil (Sesame Oil): Traditional to South Indian pickles, gingelly oil has a nutty flavor that plain cooking oil cannot replace.
Salt: Beyond seasoning, salt is part of what preserves the pickle, so do not go too light on it.
How to Make Kadumanga Achar
Making kadumanga achar comes down to two parts: making the spiced tempering liquid, and mixing in the mango once it has cooled. Here is a quick overview before you scroll down to the full recipe card with exact measurements.
Making the Tempering
Heat the gingelly oil in a pan and add the mustard seeds, letting them crackle. Add the asafoetida, red chili powder, and salt, then pour in water and bring it to a boil over low heat.
Adding the Mango
Remove the tempering from heat and let it cool down completely. Once cooled, add the diced mango and mix well, tasting and adjusting the salt if needed.
Storing and Resting
Ladle the pickle into a clean, dry, sterilized glass jar and seal it. Refrigerate for 2 to 3 days before eating, since the flavor deepens the longer it rests.
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.
What is kadumanga achar made of?
Kadumanga achar is made from diced raw mango tempered in gingelly oil with mustard seeds, asafoetida, fenugreek powder, and red chili powder. It is then rested in the fridge for a couple of days.
Why is my kadumanga achar not sour enough?
This usually means the mango you used was not sour enough to begin with. Choose a firm, tart raw mango rather than one that is starting to ripen. The mango’s own sourness is a big part of this pickle’s flavor.
Can I make kadumanga achar without gingelly oil?
Gingelly oil (sesame oil) is what gives this pickle its authentic South Indian flavor, so I would not recommend skipping it. If you truly cannot find it, a neutral oil will work, though the taste will be noticeably different.
How long does kadumanga achar last?
Stored in a clean, dry jar in the refrigerator, it keeps well for 2 to 3 months. At room temperature in a cool, dry place, it is best used within 3 to 4 weeks.
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 a 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: Some of the links in this post are affiliate links. 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.
- ✅ Versatile Use – Ideal for detox water, lemonade, juices, cocktails, mocktails, or beer – perfect for home or commercial settings.
- ✅ 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
- 14 Summer Drinks Recipes to Beat the Heat – Summer Drinks
If you liked this mango pickle recipe and happen to make it in your kitchen, tag me on Instagram. Share pictures with me using #pujatastesofindia.
Please take a moment to rate the recipe and leave a comment below to let us know what you thought. Your feedback is invaluable in helping us improve our recipes and providing you with the best culinary experiences.
So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.
