Manga Achar, Kadukumanga achar, Sliced raw mango pickle
Manga Achar, Kadukumanga achar, Sliced raw mango pickle
Manga Achar or Kadukumanga achar is a traditional raw mango pickle popular in Kerala. Pickles are an important delicacy present in almost all parts of the world. Once prepared, this recipe can be used for the next few months, that is, unlike many other recipes; pickles have a long shelf life. Usually these are served as a side dish for rice, chapatti, roti and parathas. Reddish brown texture of the recipe is due to the inclusion of chilli powder. Hot spicy flavour of chilli powder and black pepper powder present in this dish combines well with the tangy sour taste of raw mangoes. Have a look at the list of ingredients used and the method of preparation of Manga Achar or Kadukumanga achar.
Ingredients used for sliced mango pickle
- 3 medium sized Raw Mangoes
- 18-20 Garlic cloves (sliced to small pieces)
- 2 tablespoon of Chilli powder
- ½ teaspoon of Turmeric powder
- 2 teaspoon of Mustard seeds
- ½ teaspoon of Black Peppercorns
- 1 teaspoon of Fenugreek seeds
- A pinch of Asafoetida powder / Hing / Kayam
- 4 tablespoon of Coconut oil
- Water as per the requirement
- Salt for the taste
Method of preparation
- Wash the mangoes in clean water and once it is dried, chop it into uniform small pieces.
- Transfer these mango pieces into a bowl. Add some salt (1¼ tablespoon) for the taste and toss them well.
- Now, heat a deep bottom pan and add the peppercorns, fenugreek seeds and mustard seeds.
- Once the mustard seeds have spluttered, take these ingredients aside and crush it to fine powder.
- Sprinkle this over the mango pieces and mix it well.
- Take the red chilli powder in a mixing bowl, add the turmeric powder and some water (½ cup). Mix it well to form a fine paste.
- Now, heat some coconut oil (4 tablespoon) in a deep frying pan. Add the garlic pieces and saute it to a golden brown texture.
- Add the paste of chilli powder and turmeric powder. Heat it to a boil, continue cooking for 2-3 minutes and turn off the heat.
- Now, add a pinch of asafoetida powder and mix it well using a ladle. Keep it aside for cooling.
- Once it is cooled, pour this over the mango pieces and mix it well with a ladle.
- Transfer the pickle to a dried airtight container and store it in a refrigerator.
