Raw Mango Pickle |Kadumanga Achar

Last week, surprisingly, I came across  raw mangoes in our local Asian grocery store. I added “surprisingly” because you don’t usually find them at this time of the year. Mangoes belong to summer. Even when they are in season, sometimes, it’s hard to find raw ones. So, obviously, I was so happy the other day that I couldn’t resist my temptation to grab a couple of them, although the price was a bit high. Every year, the first batch I buy goes into making raw mango pickle, a very traditional and spicy Indian pickle. Once pickled, you have to allow sometime for the  mango pieces to absorb all the flavors and become soft, ideally, for about two weeks. You can keep them in room temperature in an airtight, sterilized container for several months. But, once you open the container, make sure to pop it in the refrigerator.

More Pickle Recipes:

• Puli Inji | Sweet and Sour Ginger Pickle 
• Celery Pickle
• Kerala Fish Pickle
• Raw Mango and Carrot Pickle
• Kerala Lemon Pickle | Naranga Achar

Yield: 3 cup

Raw Mango Pickle |Kadumanga Achar

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Indian style mango pickle.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 3 cups raw mango, roughly chopped
• 1inch piece ginger, julienned
• 8-10 garlic pods, julienned
• 1 cup gingely oil ( you can also use canola oil or any other vegetable oil)
• 2 sprigs of curry leaves
• 1-2 tablespoon white vinegar
• 3 tablespoon mustard seeds
• ½ teaspoon ground turmeric
• 4 tablespoon Kashmiri chilli powder (or regular chilli powder)
• ¾ teaspoon ground fenugreek
• 2 tablespoon green chili, chopped
• A pinch of asafetida
• Salt to taste

Instructions

1. Place chopped raw mango in a deep bowl, and set aside.
2. Splutter mustard seeds in hot oil in a deep pan. Lower the heat slightly, and fry garlic and ginger. Add in curry leaves and chopped green chillies. Lower the heat even further, and add ground turmeric, ground fenugreek, chilli powder, and asafetida. Let the spices fry for a while. Finally, add white vinegar, salt, and enough water to make the gravy. Turn up the heat, and let it come to boil. Remove from heat.
3. Now transfer the gravy to the bowl of chopped raw mangoes. Mix well. Pickle is ready. Once cooled, you can transfer it to a sterilized container.

Nutrition Information

Yield

24

Serving Size

1
Amount Per Serving Calories 106Total Fat 10gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 9gCholesterol 1mgSodium 40mgCarbohydrates 4gFiber 1gSugar 3gProtein 1g