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Mango recipes – Raw Mango Pickles – Pacha Manga Achar-Kannimanga Achar

Cut Mango Pickles-Chetthu Manga Achar- Pacha Manga Achar- Oil Free Mango Pickle

Cut Mango Pcikle-Chethu Manga Achar-Kerala Style-Easy Quick

  • Raw Mango (Pacha Manga) -250 gm
  • Chilly powder – 2 Table Spoon
  • Fenugreek,Asafoetida powdered – 1 spoon\
  • Salt – As required
  • Wash and dry the mangoes well.
    Dice them into small even squares, keeping the peel on.Then add the other ingredients and put it in a air tight jar

Kadumanga Achar 

kadumango pickle

 

  • Raw Mangoes – 3-5 (2 cups diced)
  • Salt – As required
  • Mustard Seeds – 1 Tablespoon
  • Fenugreek Seeds – 1 Tablespoon
  • Red chilly powder or 7-8 Dried Red Chillies
  • Curry leaves – 3-4 stalks
  • Asafoetida – 1 pinch
  • coconut oil
  • Dice mangoes into small even squares
  • Place in a clean bowl, mix it with salt and let them sit to release excess water for about 20-40 minutes
  • Lightly toast the mustard seeds, fenugreek seeds and dried red chillies together in a pan on high heat for 1-2 minutes until they turn a shade darker and are aromatic. Cool and grind to a powder. Once 40 minutes are up add this powder mix and curry leaves
  • Heat coconut oil in a pan and add the mustard seeds. Once they begin to sputter, turn off the heat and add the curry leaves and asafoetida.
  • Add the mangoes and mix well to combine.
  • Let them cool in the pan before transferring to a clean, dry jar

 

Kadumango-pickle

Kanni manga Achar- Tender Mango Pickles

kanni manga achar- in kerala style

 

Ingredients

Kanni manga (Tender Mango ) – ½ kilo

Salt – As required

Chilly powder (Mulaku Podi) – ½ cup\

Mustard seed (Kaduku Paripp /Powder)– ½ cup

Asafoetida powder  (Kayam)– 1 tea spoon

Fenugreek powder (Uluva) – 1 tea spoon

Oil  – ¼ cup
Method of preparation
Marinate salt in kannimanga and keep it for one whole day. Then add the other ingredients and put it in a air tight jar . Then shake the jar frequently to make the ingredients get mixed with the kannimanga.