Kerala Style Mango Pickles | Kadumanga Achar

Kerala Style Mango Pickles | Kadumanga Achar

These wild fermented mango pickles are my all-time favorite pickles and an absolute must-have for a sadhya. I can happily eat a big plate of rice or idlis with just these pickles. Not only is it incredibly flavorful, it also has chock-full of nutrients. I like to use green mangoes that are just about ready to ripen, to get a hint of sweetness.

Kerala Style Mango Pickles

Kerala Style Mango Pickles | Kadumanga Achar

Wild fermented mango pickles flavored with fenugreek and mustard seeds.
Prep Time 15 minutes
Cook Time 2 minutes
Rest on counter top 8 hours
Total Time 8 hours 17 minutes
Course Side Dish
Cuisine Indian, Kerala
Servings 5 people


  • 1 cup mangoes diced


  • 1 tbsp red chili powder cayenne; adjust according to your heat level
  • 1/2 – 3/4 tsp fenugreek roasted and powdered
  • 2 tsp vinegar
  • salt to taste


  • 1 tbsp sesame oil
  • 1 dried whole red chili; cayenne broken into pieces
  • 1 tsp black mustard seeds
  • 1/8 tsp asafetida
  • 1 sprig curry leaves


  • Dice the mango.
  • Roast and powder the fenugreek seeds. Add the seeds to a pan and heat on low until it turns slightly darker and you can smell the aroma. Cool and powder.
  • Mix the diced mangoes with all the marinade ingredients and leave it on your countertop for 6 to 8 hrs.
  • After 6 to 8 hrs taste the mangos to see if you need more salt, chili powder, and/or fenugreek.
  • Heat sesame oil in a pan, when it's hot add mustard seeds, whole red chili, and curry leaves. When you put the curry leaves in be prepared for a lot of spluttering. You can put a lid on right afterward for a few seconds to prevent all the mustard seeds from popping out and to protect yourself from splattering oil.
  • Now mix in asafetida and turn off the heat.
  • Add the tempered oil to the bowl of marinating mangoes.
  • That's it! Now you can enjoy it with rice, idli, dosa or chappati. You can store it at room temperature if you think you'll finish it in a week otherwise I would recommend refrigerating it.
Keyword Mango, Onam, Pickles, Sadhya

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