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 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.
Ingredients
- 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
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.
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