Kadumanga achar
Kadumanga achar, from above
VegVeganKerala

Kadumanga achar

Whole baby mangoes in chilli and mustard. Kerala's sadya pickle.

40 minTime
1 gProtein each
hotSpice
Tender mango pickle1 chapter · 1 min read

Make it your way

Grandma's wayWhole tender mangoes and sesame oil.
The original
87kcalsame
1 gproteinsame
2 gfibresame
40minutessame

Kadumanga achar as Kerala homes make it.

Per serving, worked out from the ingredient table.

Ingredients

12 servings
Raw mango (green mango)500 g tender baby mangoes, whole
Salt⅓ cup
Kashmiri chilli powder4 tbsp
Mustard seeds1 tbsp, powdered
Fenugreek seeds1 tsp, roasted and powdered
Asafoetida½ tsp
Sesame oil4 tbsp
Water½ cup, boiled and cooled

Method

3 steps
  1. 1Wash and dry the mangoes completely; rub with salt and leave in a jar for 2 to 3 days, shaking daily.
  2. 2Heat sesame oil, cool slightly and add chilli, mustard, fenugreek and asafoetida.
  3. 3Mix the spice oil with the mangoes and brine, add boiled water if needed and store in a clean jar.
Serve it like this

Serve a spoonful on the corner of the plate with rice, curd rice or kanji.

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Make it a meal

What goes with Kadumanga achar: a bread or rice, a side, something to drink and something sweet.

Bread or rice Curd rice10 min
Bread or rice Kerala parotta60 min
With a main Kanji payar45 min
With a main Kerala meen curry35 min
On the side Puli inji40 min
To drink Kulukki sarbath5 min
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