Kaduku Mango Pickle
Sun-soaked and fiery — this mixed pickle is the small jar that sits on every Kerala dining table and makes plain rice taste complete. A little goes a long way.
Ingredientsfor 4 servings
- 1 nos Mango
- 1 tbsp Red chilly powder
- 1 tsp Mustard seeds
- 1 tsp Fenugreek powder (Uluva)
- Asafoetida powder A pinch (Kayam)
- 4 tbsp Sesame oil Ellanna
- Salt, to taste
Preparation
Step 1
Wash and clean the mango.
Step 2
Cut it into small pieces without cutting through the seed.
Step 3
Sprinkle a lot of salt and leave it overnight.
Step 4
Set a pan over medium heat and pour in the oil.
Step 5
Add mustard seeds and fenugreek powder.
Step 6
When it starts to allow to crackle, remove from fire.
Step 7
Add chilly powder and asafoetida and give it a good stir.
Step 8
Make sure that the chilly powder doen¦t get burnt.
Step 9
Add the mango pieces and give it a good stir.
Step 10
Store in clean, dry air tight containers for future use.
Tip
Mustard oil needs to be heated to smoking point and then cooled before adding to the pickle. This removes its pungent raw flavour.
Cook this in the app
Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.
More recipes you might like
Breakfast
Egg Maida Dosa | Easy Egg Dosa
Egg Maida Dosa | Easy Egg Dosa, a quick and soft South Indian breakfast made with maida and egg. Perfect for busy mor...
Main Course
Easy Traditional Kadala Curry
A traditional Kerala curry where quail simmers gently in a spiced coconut gravy until every piece soaks up the flavou...
Payasam
Elaneer Payasam | Tender Coconut Kheer
This coconut, also known as Tender Coconut Kheer, is a light and refreshing dessert that originates from the southern...
Payasam
Easy Karkidaka Kanji
Karkidaka Kanji, also known as medicinal rice porridge, is a Ayurvedic preparation popular in the southern state of K...