Kadumanga achar (Kerala tender mango pickle)
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Small pieces of raw mango in a red chilli, mustard and fenugreek masala with sesame oil, the pickle served with sadya and everyday rice.
Region: KeralaOccasion: Onam and wedding sadya; everyday mealsTime: 30 min + 2 days restingServes: 1 medium jarVegan
Ingredients
- 2 medium raw mangoes, cut into small pieces with skin
- 1½ tbsp salt
- 3 tbsp gingelly (sesame) oil
- ½ tsp mustard seeds, 1 tbsp chopped garlic, 1 tbsp chopped ginger
- 3 tbsp Kashmiri chilli powder
- ½ tsp roasted fenugreek powder and ½ tsp asafoetida
- 2 tbsp vinegar
Method
- Mix the mango pieces with the salt and leave for 2–3 hours.
- Heat the sesame oil, splutter the mustard and fry the ginger and garlic lightly.
- Turn the heat to low and add the chilli powder, fenugreek and asafoetida; stir for a few seconds without burning.
- Add the mango with its juices and the vinegar, mix well and turn off the heat.
- Cool, pack into a clean dry jar and wait two days before eating. Keep refrigerated after opening.
History
Quick mango pickles are made across Kerala in the mango season; the sadya version is made fresh rather than aged for a long time.
Significance
A spoon of mango pickle is one of the first items placed on the banana leaf for an Onam or wedding sadya.