Kadumanga Achar/Tender Mango Pickle | How to make Kadumanga Achar/Tender Mango Pickle

Name: Kadumanga Achar/tender Mango Pickle
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 20 people
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

By Shiba Nair | 17th Jul 2016 |

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Kadumanga Achar/Tender Mango Pickleby Shiba Nair

Prep Time
20
mins
Cook Time
5
mins
Serves
20
People

61 saves

0 reviews

13 likes

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.

Kadumanga Achar/Tender Mango Pickle, a deliciously finger licking recipe to treat your family and friends. This recipe of Kadumanga Achar/Tender Mango Pickle by Shiba Nair will definitely help you in its preparation. The Kadumanga Achar/Tender Mango Pickle can be prepared within 20 minutes. The time taken for cooking Kadumanga Achar/Tender Mango Pickle is 5 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 20 people. The recipe details out how to make Kadumanga Achar/Tender Mango Pickle step by step. The detailed explanation makes Kadumanga Achar/Tender Mango Pickle so simple and easy that even beginners can try it out. The recipe for Kadumanga Achar/Tender Mango Pickle can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Kadumanga Achar/Tender Mango Pickle from BetterButter.

Kadumanga Achar/Tender Mango Pickle

Ingredients to make Kadumanga Achar/Tender Mango Pickle

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

How to make Kadumanga Achar/Tender Mango Pickle

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.