Kerala Mango pickle , Instant mango pickle |Kadumanga aachar an easy and quick mango pickle recipe, recipe with video and step by step pictures. I have heard about Kerala mango pickle but never know what it is about. This is very similar to the Instant mango pickle which i posted earlier but with a small difference. Recently i met my friend’s mom who is a native of Kerala, asked her the recipe of Kadumanga pickle and tried it the next day at home. It was quite tasty and we enjoyed with bisi bela bath. Check out my
Kerala Mango pickle
- Recipe Cusine: Indian
- Prep Time: 15 Minutes
- Cook time: 5 Minutes
- Serves: 2 cups
- Author: Jeyashri
- Recipe Category: Lunch | Dinner
- Description: Kerala Mango pickle , Instant mango pickle |Kadumanga aachar an easy and quick mango pickle recipe, recipe with video and step by step pictures.
Raw mango 2 cups (finely chopped)
Red chili powder 4 tsp
Asafoetida 2 pinch
Salt as needed
Roasted fenugreek powder | Venthaya podi 1/4 tsp
Sesame oil 3 tblsp
Mustard seeds 1/2 tsp
Method:
- Finely chop the raw mango.
- Put that in a wide bowl and add salt and asafoetida.
- Mix well and evenly.
- In a pan add oil and once it is heated up add in the mustard seeds.
- Once it splutters lower the flame, add the red chili powder.
- Mix it up well with oil and immediately add the mixed raw mango.
- Mix it well to get the spice get evenly coated with the mango.
- Switch off the flame in a minute.
- Kerala mango pickle is ready
- Take out the mango pickle from the pan and store it in a clean dry jar | glass bottle.
- Serve with curd rice | sambar rice or any of your favorite.
Notes:
- Ensure not to burn the red chili powder, else it will spoil the taste.
- Always use a clean spoon to take out the pickle, else it will spoil the pickle.
- Store the Kerala mango pickle in the refrigerator.
Video of how to Kerala mango pickle
Method with step by step pictures :
- Finely chop the raw mango.
- Put that in a wide bowl and add salt and asafoetida.
- Mix well and evenly.
- In a pan add oil and once it is heated up add in the mustard seeds.
- Once it splutters lower the flame, add the red chili powder.
- Mix it up well with oil and immediately add the mixed raw mango.
- Mix it well to get the spice get evenly coated with the mango.
- Switch off the flame in a minute.
- Kerala mango pickle is ready
- Take out the mango pickle from the pan and store it in a clean dry jar | glass bottle.
- Serve with curd rice | sambar rice or any of your favorite.
Notes:
- Ensure not to burn the red chili powder, else it will spoil the taste.
- Always use a clean spoon to take out the pickle, else it will spoil the pickle.
- Store the Kerala mango pickle in the refrigerator.
When should i add Methi powder?
Thanks,
arthy