Kadumanga Achar | Raw Mango Pickle (Kerala Style) | Easy Quick Pickle

Kadumanga achar (Pickled raw mango) is one of the favorites among Keralites and an instant pickle of Kerala.This is made during the mango seasons esp April,May  when they are plucked in large numbers.This pickle can be tasted the same day onwards although it tastes best on second or third day.This pickle can't be stored for long periods.If you plan to store this pickle,then refrigeration is best to retain the flavors.The best combination that I have tasted this pickle is with kanji(rice gruel).This pickle is served with sadyas ( kerala feast).Kadumanga achar doesn't require any much preparation and no professional cooking is required.This is a pickle which all hostlers carry along with them when they pack their bags.Do give this a try and you will definitely love this pickle !!!

Ingredients
marination
raw mango diced 5 cups
chilly powder 4tbsp
turmeric powder 1/2 tsp
salt
tempering
gingelly oil  5tbsp
mustard seeds 2tsp
curry leaves few
garlic sliced 2tbsp
ginger julienned 2 tbsp
green chillies 3-4 sliced
asafoetida/hing/kayam podi 1/4 tsp
fenugreek powder /uluva podi1/3tsp
vinegar 1-2tbsp
sugar a pinch(optional)

Method
-Wash the mangoes and slice them in cubes with the skin on.Mix chilly powder and salt.Leave aside for an hour till the spices blend.

-Heat oil in a kadai or wok and splutter mustard seeds.Add in the curry leaves,then slide in the garlic,ginger and green chillies.Saute till the raw smell disappears and is slightly browned.
-Add in the fenugreek powder and asafoetida powder on low flame.Then,quickly add in the cubed mangoes with the marinade.Add in quarter a cup of water.Toss the mix and let it cook for 2mins.
-Turn off heat and add in vinegar and add a pinch of sugar.
-Let it cool down completely before bottling.The bottles/ clay pots /bharani should be cleaned,sun dried and without any moisture content.
-The oil settles down and always serve the pickle from top layer.

NOTES
* Adding vinegar is optional.If your mangoes are sour and if you don't plan to keep more than a day or two then omit adding vinegar.
* You can leave the cubed mangoes with the marinade for a longer period too.