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Main Course

Kadumanga Achar -Traditional Pickle

Kadumanga Achar is a styled pickle dish prepared in Kerala, You will find the dish very popular during the festival of Onam and Sadhyas. The spicy and tangy flavored achar dish is prepared from unripe and tender mangoes.

Ingredientsfor 10 servings

5 nos Unripe/Tender mangoes Kadumanga
3 tbsp Chilly powder
1/2 tsp Turmeric powder
Salt, to taste
250 g Gingelly oil
1 tsp Fenugreek powder (Uluva)
1/2 tsp Asafoetida powder Kaayam
250 g Vinegar
1 bunch Curry leaves
1 tsp Mustard seeds

Preparation

Step 1
For preparing the favorite pickle dish, first cut the washed mangoes into small cubes.
Step 2
Pour oil into a pan and heat it.
Step 3
Allow to crackle the mustard seeds and fry the curry leaves.
Step 4
Add the mangoes, chilly powder, turmeric powder, salt and enough vinegar. Stir everything together thoroughly.
Step 5
Let it start to boil.
Step 6
Turn off the heat.
Step 7
Mix in the uluva powder and asafoetida powder.
Step 8
Cool and store in airtight containers. Serve the tangy flavored spicy pickle dish with rice for noon day meals.

Tip

The jar must be completely dry and the spoon must be clean every time you take from it. Any moisture introduces bacteria and spoils the pickle.

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Main Course

Kadumanga Achar -Traditional Pickle

Ingredientsfor 10 servings

5 nos Unripe/Tender mangoes Kadumanga
3 tbsp Chilly powder
1/2 tsp Turmeric powder
Salt, to taste
250 g Gingelly oil
1 tsp Fenugreek powder (Uluva)
1/2 tsp Asafoetida powder Kaayam
250 g Vinegar
1 bunch Curry leaves
1 tsp Mustard seeds

Preparation

Step 1
For preparing the favorite pickle dish, first cut the washed mangoes into small cubes.
Step 2
Pour oil into a pan and heat it.
Step 3
Allow to crackle the mustard seeds and fry the curry leaves.
Step 4
Add the mangoes, chilly powder, turmeric powder, salt and enough vinegar. Stir everything together thoroughly.
Step 5
Let it start to boil.
Step 6
Turn off the heat.
Step 7
Mix in the uluva powder and asafoetida powder.
Step 8
Cool and store in airtight containers. Serve the tangy flavored spicy pickle dish with rice for noon day meals.