Kadumanga Achaar

Name: Kadumanga Achaar
Prep time: 20 min
Total time: 20 min
Yield: 20 servings
Cuisine: Kerala Indian
Ingredients: 15g mustard powder; 400g Water; 500g Raw Mango; 5g methi powder; 80g salt; 3g Asafoetida; 40g Kashmiri Red Chilli Powder; 40g Sesame Oil; 4g Mustard Seeds (Black); 5g Curry Leaves

Small whole mango pickle in brine with mustard. Kerala quick pickle ready in a week.

People also search this as kadumanga pickle.

Time 20 min · Serves 20 · 45 kcal · Kerala

Ingredients

Main

mustard powder — 15 g
Water — 400 g
Raw Mango — 500 g
methi powder — 5 g
salt — 80 g
Asafoetida — 3 g
Kashmiri Red Chilli Powder — 40 g

Tempering

Sesame Oil — 40 g
Mustard Seeds (Black) — 4 g
Curry Leaves — 5 g

Method

Wash tiny tender mangoes, keep stalks on, and dry fully.
Boil water with salt and cool it fully.
Put mangoes in a jar, pour the brine over and close.
Rest for 3 days till mangoes shrivel slightly.
Mix chilli powder, mustard powder, methi powder and hing with a little brine.
Heat sesame oil, add mustard seeds and curry leaves; cool.
Mix masala and oil into the mangoes and brine.
Close the jar and rest for 4 more days before eating.

Common questions

How many calories in one plate of Kadumanga Achaar?: 45 kcal per plate.
How much cooking time?: 20 min.

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