Wednesday, June 6, 2012

KADUMANGA ACHAR / KERALAN MANGO PICKLE

Kadumanga

Last Saturday, we were at our friends house for an early Onam Sadya. It was a potluck so we took some Pavakka Theeyal,Beetroot Kichadi,Puli Inji & Pal Payasam. There were a variety of other curries and the early Sadya was a big hit!The main thing that caught my attention was the Kadumanga achar that our friend made. It's so hard to find them in stores here so I thought I'd make some at home.

Kadumaanga

It's very easy to make and the only thing you would need to buy from the store just for this would be some green mangoes. I had 2 in my fridge so everything came together quite fast for me. This recipe makes a good amount of pickle so if you think you will not need so much, just halve the ingredients and continue with the method.

Kadumaanga

I usually recycle glass jars/bottles with or without lids for future use. Those jars without lids become my flower vases and the ones with lids gets used up in various form for storing things.Just make sure the bottles are very clean and dry,especially the lids. Don't ever use a wet spoon in getting the pickle out unless you like seeing white mouldy stuff in your pickle jar when you open them next. I love surprises but not like these :-)

Kadumanga
KADUMANGA ACHAR
Recipe from Honey Sarah

Ingredients:
2 large green mangoes, chopped fine with skin on
1 tbsp salt
1/3 c oil (vegetable/canola/gingelly)
1 tsp mustard seeds
1 pod garlic, sliced
1 large piece of ginger,sliced
6 green chilies,chopped fine
2 sprigs curry leaves
4 heaped tsp red chili powder
1/2 tsp turmeric powder
Salt to taste
1 c water
1/2 tsp fenugreek powder
1/2-1 tsp asafoetida
1 1/2 tbsp vinegar (adjust to your taste, esp if the mangoes are sour)

Method: Chop the mangoes,mix with salt and leave it aside for 5-6 hours.In a deep pan, heat oil and crackle the mustard seeds. Once the seeds pop, add garlic, ginger, green chilies & curry leaves. Saute them for 1-2 mins. Reduce the flame to a medium low,add red chili powder & turmeric powder. Saute for 1 minute. Add salt and water and bring it to a boil. Add asafoetida and fenugreek powder. Mix well. Let the masala boil till it is fairly thick.Add the chopped mangoes and mix well to coat. Switch of the heat and taste test for salt. Add vingear if needed. Let it cool. Transfer to a clean dry bottle and store in the fridge till it's used up.

I usually don't bottle the pickles till a day or two after I make it so that if any adjustments needs to be made, I can do it easily. Once again, use clean jars and spoons when it comes to any pickle. This pickle is yummy and  is best served with kanji and curd.

12 Comments:

Shobha said...

It is really amazing..the variety of pickles we have in India..
Lovely clicks.

Kanchan said...

I always tend to buy Kerala special pickles, they have a different spicy level in it. And looking at your recipe it seems its not v difficult to make at home ! Will try this :)

Poonam Borkar said...

pickle looks so tempting..beautiful pictures!

Tia said...

Oh ende saadhanam!! yummy

Happy Cook / Finla said...

Endamooooooo kapalodikaanulla vellom undu ende vayill, SUper yumm.

Happy Cook / Finla said...

Endamooooooo kapalodikaanulla vellom undu ende vayill, SUper yumm.

misha said...

Great clicks and wats more amazing is ur perfectly cut pieces of mango..lovely

Divya Kudua said...

I got back some green mangoes from ekm and now I know what to do with it!!Looks yummy!!I'd have it with soft dosas:))

Rose from Magpies Recipes said...

so yummy!and your photos are getting even more and more gorgeous!

pon said...

Finger licking...
puneonnet.com

Richa said...

I love a good mango pickle in any shape or form. gorgeous pictures as usual Ria!

We launched http://www.veganchutney.com/ a photo gallery of Indian Vegan food. Please do drop by to submit your indian and vegan recipes! Its difficult to find specific diet recipes and hopefully this gallery will help a few. Thanks!

4Benji said...

Aaaah! Left me with a mouth watering and going around the whole day feeling I have missed something ...
Ben
Hertzlia,
Israel

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