Kadumanga Achar
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 50 servings
- 500 g Kannimanga preferably Chandrakaran manga
- 200 g Crystal salt
- 200 g Kashmiri chilly powder
- 100 g Mustard seeds
Preparation
Step 1
Wash the tender mangoes, Do not separate mangoes from their bunches) Place them on a cloth and wrap up and set aside.
Step 2
Get a bharani (or glass bottle). Snip the mangoes one by one and put it into the bharani. Can find the chona oozing from the mangoes. Add mangoes and salt in layer by layer. After which, close the bharani with its lid and tie. Shake the bharani every day. After one week, add boiled and cooled water to immerse the mangoes.
Step 3
Heat the mustard seeds and chilly powder. Do not burn it. Powder the mustard seeds.
Step 4
Add mustard seeds powder, chilly powder into the mangoes and Stir everything together thoroughly.
Step 5
Keep it in the bharani and use whenever necessary.
Step 6
The delicious nadan kadumango achar ready ….
Tip
Mustard oil needs to be heated to smoking point and then cooled before adding to the pickle. This removes its pungent raw flavour.
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