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We hope you got insight from reading it, now let’s go back to kaduku mango achar/ kerala mango pickle recipe. You can cook kaduku mango achar/ kerala mango pickle using 14 ingredients and 10 steps. Here is how you do it.
The ingredients needed to prepare Kaduku mango achar/ kerala mango pickle:
- Prepare 1/2 kg Mango / Green Mango Raw - ( or 1 large mango )
- Use 1/4 Salt tea - spoon
- Use 2 2 Gingelly oil sesame oil / nalenna / - table spoon + table spoon
- Use 1 Mustard seeds tea - spoon
- Prepare 1/2 Fenugreek seeds tea - spoon
- Provide 6 - 7 1 pods Garlic sliced - cloves or whole
- Take Ginger julienned - a thumb sized piece
- Take 2 Green chili chopped -
- Get handful Curry leaves - a
- You need 1/8 Turmeric teas powder - poon
- Provide Red chilli powder - table spoon
- You need pinch Kaayam / hing - a large
- You need 2 Vinegar tea spoon ( optional)
- Use Salt to tast
Instructions to make Kaduku mango achar/ kerala mango pickle:
- Clean and cut the mango into small pieces with the skin on like in the picture.
- Add salt and combine well. Keep it a jar overnight or for a day or two.(This step is optional, but i do it all the time)…When you are ready to make the pickle -
- Heat 2 table spoon of gingelly oil (i use idayam nalenna) in a pan and add mustard seeds. When they pop up add fenugreek seeds (or you can use 1/8 th tea spoon powdered fenugreek at the end) and curry leaves.
- Add sliced garlic, ginger and green chiles and saute till the raw smell disappears.
- Make a paste with red chili powder by adding some water and add to the pan, or you can add directly as powder.
- Then add turmeric powder and combine well. Add 1/4 cup hot water and bring to boil. Simmer till it is thick.
- Switch off the flame and add Hing/ kaayam and if you are using fenugreek powder add now.
- Add the mango pieces when it is still hot and mix well. You can add vinegar if you are using.
- Leave it in the pan for couple of hours and then transfer to a glass jar with tight lid.
- Heat 2 table spoon of gingelly oil and add to the pickle. (i love it be oily). You can keep it outside for a couple of days and refrigerate it to last long.
The pickling process in India differs from other regions mainly due to an additional spice mixture added to them after. Instant Mango Pickle is an integral part of Kerala Sadya. Instant Kaduku Mango pickle / Kadumanga is crunchy and spicy with tangy flavors! Although pickles are supposed to be for long term reserve, Kaduku manga never lasts that long at our home. It just tastes so good, that you will get hooked to it. when it comes to mango pickle, there are several varieties, variations which changes region to region. this is a instant recipe of raw mango shared from my father who prepares it quite often and i really like it. some other popular variety from my hometown that is udupi is midi uppinakai or even mango.
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