Kadumanga achar/Mango Pickle for Onam/Vishu Sadhya/Cut mango pickle in Kerala style
Kadumanga achar/Onam special achar/pickle(photo 1)
For Onam/Vishu sadhyas we normally use achars/pickles as thodu curry(touch curry)means we are having a little bit of this curry for our great sadhya.So today i'm updating you with kadumanga(cut mango pickle)achar. It's an easy and simple recipe which can be prepared within 30 minutes.
We all like pickles and some times we are having these pickles simply as a spicy snack.We can prepare this pickle 1 week before for our great sadhya so that the taste will increase.Lets look into the ingredient portions and method of preparation.
1.Raw mango - 2 big
2.Chilli Powder - 3 Tsp
3.Turmeric powder - 1/2 Tsp
4.Salt - to taste
5.Water - 1/2 cup
6.Mustard - 2 Tsp
7.Fenugreek seeds - 1 pinch
8.Curry Leaves - a few
9.Oil(Gingely oil)- 3 Tb sp
10.Ginger- 1 medium size(cut into pieces)
11.Garlic - 3-4 pods(cut into pieces)
Cut mangoes (photo 2)
Step by step preparation method(photo 3)
1..Clean and cut mangoes into small pieces.
2.Add salt(1-2 tsp)to taste to the cut mangoes and keep aside.(Photo 2 )
3.Take a small pan,switch on the gas to low flame,add the mustard and fenugreek seeds and makes it warm.Switch off the flame and allow it to cool.After cooling grind the seeds and makes a powder.
4.Take another large pan,add oil,if possible use gingely oil(nallenna)for making pickles.When it gets warm,add the cut ginger and garlic and fry it.Then add the prepared powder along with curry leaves.Fry everything properly in Low Flame.(Photo 3)
5.Add 1/2 cup to the above mix and add the chilli and turmeric powder and makes a good paste/gravy.
( Photo 4)
6.When the masala gravy starts boiling, add the cut mangoes into it and keep the flame in low - medium level.Mix the cut mangoes well in order to coat the chilli gravy to all pieces.(Photo 4)
7.Allow to cook the mango pieces for 10-15 minutes in low flame.Stir well in between.
8.Finally when the colour of mango changes and the gravy becomes thick,pickle will be done.Then switch off the flame and allow the pickle to cool.
9.Finally when the pickle gets cooled transfer it to an air tight glass/plastic container/bottles(Photo 5)
10.Keep outside if you are using it on the next day or immediately or you can store in refrigerator for 5-6 months.
1.Use a dry spoon for taking/serving the pickles.
2.Add some oil to the top of each bottled pickle in order to avoid fungus.
3.If you want more spicy,you can add green chillies.
4.Try to use raw sour mangoes for making pickles.
5.Taste the salt content of the mangoes and if you want more add salt(to taste) to the gravy.
Hope you all try to make this achar/pickle for our sadhya...
Happy Onam in advance dear viewers..