Kadumaanga (Instant Mango Pickle)

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  • Raw Mango
    : 3 cups
  • Salt
    : 3 teaspoons
  • coconut oil/ sesame oil
    : 3 tablespoon
  • Green Chillies chopped
    : 6
  • Curry leaves
    : 5 sprigs
  • Garlic
    : 3 tablespoons
  • Ginger
    : 2 tablespoons
  • Turmeric powder
    : 1/4 teaspoon
  • Chilli Powder
    : 6 tablespoons
  • Kashmiri Chilli powder
    : 1 1/2 tablespoons
  • Asafoetida/hing powder
    : 1 1/2 teaspoons
  • Fenugreek powder
    : 2 teaspoons
  • boiled and cooled water
    : 1/2 cup
  • Vinegar
    : 3/4th cup


Hey Guys!!!

Keeping up my pace to update all the recipes that I shared on the channel for the last two months has become a humongous task for me. With all the multi tasking and work, I keep challenging myself for these adventures of life. Although the mango season is over, we can find some mangoes here and there which are grown in different parts of the world. One thing which i noticed and was taken by surprise is that I saw mango trees bloomed again in my community where we have shifted newly. It is a community which is developed with a theme of nature and greens with contemporary villas of European style. All through the community there are plenty of fruit trees which gives a feeling of nostalgia to me. Waiting to get back there as soon as possible.

Coming to this recipe, Kadumaanga or this instant mango pickle is a heart warming relish. It simply completes a normal regular lunch with its tanginess, sourness and spice level. Marinating it with salt and resting it give the softness to the mangoes. Tempering with appropriate amount of ingredients will give the taste which your taste buds need. Since this is an instant mango pickle, we can start using this immediately once its prepared. But as days pass by, the mangoes becomes softer, juicer and flavorsome. As there are no additives, it is better to store it in fridge to keep it fresh and free from fungus.

Bringing of the mangoes is very important. It helps to tenderise the mangoes, make it juicier and also for keeping it fresh and free from fungus. Always add boiled and slightly warm water. Reserve the brine after the soaking period, as this will give extra mango flavor to the pickle.

Adding of ginger, garlic, chillies, curry leaves by sauteing it enhances the aroma and taste. Fenugreek, asafoetida are the two things which give that Indianess to this pickle. This can be made to last longer by cooking the mangoes in the tempering by adding more vinegar and salt. It should be transferred to a sterilized bottle and kept covered tight without much sunlight.

This pickle is widely prepared during mango season and Onam festival. Though I intended to post this for this years Ona Sadya, as you all know went hay wire due to the floods. Not to worry, you can prepare it for the next season which will be coming in the blink of an eye. Raw mangoes can be found for most part of the year in this side except for couple of months. For me this hold special memories of my hostel days. I hope many of you all will be having childhood memories relating to this pickle. Dedicating to this all my followers with a lot of nostalgia of my child hood.

Keep Cooking, Stay healthy and Enjoy each moment of your life.



Combine Raw Mango,Salt and keep for 2 hours.You can also keep this for a day, if you prefer to keep it for longer period. After 2 hours, drain the brine from the mangoes.Set aside the brine water. Keep the mangoes separately.


Heat a pan. Add the preferred oil. Heat it to smoking point. Reduce and add the chillies, ginger, garlic and curry leaves. Stir fry till aromatic and all the moisture has evaporated.


Add the powders and combine everything till roasted and aromatic. Add the reserved brine water. Simmer for a minute or two.


Mix homogeneously. Adjust salt at this stage. Let it simmer for couple of minutes.Switch off the heat.


Add the reserved mangoes.Combine thoroughly. Allow it cool down.


Transfer to sterilized bottle jar/Bharani. This will stay fresh in fridge for a month

Happy Cooking!!!!!

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