Kadumanga / Tender Mango Pickle

Kadumanga / Tender Mango Pickle
It's the season of flowering mango tree and falling of tender mangoes. Most of them love to bite it; do pickling and adding in to curries are the ways to utilize it. Kadumanga  is a process of preserving tender mangoes as a whole by pickling it. It will stay fresh for about one to two years and you can taste them whenever you crave for it. Checkout the easiest and simple kadumanga preparation and make it in your own kitchen.  

        Checkout the video of making kadumanga at home and please don't forget to click on the subscribe button below the video :
Here is the recipe of making kadumanga achar:
  1. Tender whole mangoes-2cup
  2. Salt- 1/2 cup
  3. Fenugreek seeds (uluva/ methi seeds)- 1/4 tsp
  4. Mustard seeds-1 tsp
  5. Dry red chilly- up to 20 numbers (or use as per spice tolerance)
  6. Gingelly oil (or mustard oil)- 1/4 cup
  • Wash the mangoes well and wipe them well with a cotton cloth (avoid mangoes with marks on it).
  • In a dry  air-tight jar add a table spoon of salt; level it.
  • On top add few mangoes. Next add salt on top and then layer it with mangoes and so on until reaches the top of the jar.
  • Lastly on top add some salt and cover the lid tightly.
  • Let the jar rest for 5-6 days or untl the salt get's completely melted and  mangoes are reduced in size.
  • Then remove half of the salt water from the jar (keep the remaining half).
  • In a pan add fenugrek, mustard seeds and dry red chilly; Heat on low flame and dry roast for 5 minutes.
  • After that add in to a blender and powder it.
  • Heat a pan with gingelly oil; add blended spice powder and mix well for few seconds; add manoes along with its salt water.
  • Mix well and turn off heat  when it starts boiling.
  • After completely cools down; pour the pickle in to an airtight container.
  • It is best to use after one month on wards.
Kadumanga / Tender Mango Pickle
Kadumanga / Tender Mango Pickle Kadumanga / Tender Mango Pickle Reviewed by fejnaem on 21:09 Rating: 5

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