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 | Kadumanga Achar
Wild fermented mango pickles flavored with fenugreek and mustard seeds.
Ingredients
- 1 cup mangoes diced
Marinade
- 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
Tempering
- 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
Instructions
- 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.
