Name: Kadumanga Achar/Tender Mango Pickle recipe by Shiba Nair at BetterButter
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 20
Ingredients: Kadumanga/Tender Mangoes 500 grams; Chilli powder 1/3 cup; Salt 2 cups; Mustard Seeds 1/3 cup; Asafoetida powder 1 tbsp; Sesame oil 1/3 cup

ABOUT Kadumanga Achar/Tender Mango Pickle RECIPE

Who doesn't like mangoes & who doesn't like pickles with mangoes. This is a very authentic pickle that is made with tender/baby mangoes. The mangoes are put in salt water for a couple of days & then pickled with spices. My grandma pickles mangoes every year during the mango season & we have been following her recipe for more than 20 years. This is the most authentic way of making kadumanga. Do try it out & let me know how it turned out for you.

Ingredients Serving: 20

Kadumanga/Tender Mangoes 500 grams
Chilli powder 1/3 cup
Salt 2 cups
Mustard Seeds 1/3 cup
Asafoetida powder 1 tbsp
Sesame oil 1/3 cup

Instructions

Wash the tender/baby mangoes & pat them dry. Add salt to the mangoes & mix well.
Put them in a bharani/ceramic pot & close the lid and tie the mouth of bharani with a clean cloth.
Let the mangoes stay in the salt water for 15 days.
After 15 days, open the bharani & drain the salt water into a dish & the mangoes into another. Add the ground mustard powder, chilli powder & asafoetida powder to the salt water & mix it with the mangoes.
Put the mangoes back into the bharani & cover the mouth of the bharani with a clean cloth.
It stays in the bharani even upto a year.
Each time you want to use it, transfer a little mangoes into a small jar.
Heat sesame oil in a pan. Add it to the mangoes & mix it well & eat it with rice.
This pickle tastes best with yogurt rice.

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