kadumanga pickle recipe Kerala Style Mango Pickle Recipe

Kadumanga pickle is an easy and quick Kerala style raw mango pickle. Kadumanga pickle or Nurukku Manga pickle is common during festivals and special occasions. It is a part of the Kerala vegetarian thali called ‘Sadya’. It takes just a few minutes to prepare as it is instant. Recipe included with step-by-step pictures and videos.

I love this instant mango pickle and this version is my favorite too. I already have a recipe post for instant mango pickle which is quite popular here. This Kadumanga pickle is a Kerala style mango pickle. it. Pickle with curd rice is my favorite but you can also have it with rice, dal or sambar.

About Kadumanga pickle

‘Kadu’ means mustard seeds, ‘Manga’ is raw mango and ‘Aachar’ is pickle. It is also known as Nurukku Manga Pickle. ‘Nurukku’ means small cut or chopped pieces so it means cutting pieces of raw mango with mustard as pickle. This pickle can be made in just a few minutes with ingredients available in your pantry.

This pickle is made using raw mangoes along with ginger, garlic, salt, turmeric powder, red chilli powder, fenugreek seeds powder, mustard seeds, curry leaves and sesame oil. There is no need to dry this pickle in the sun, just soaking it and seasoning it is enough.

This pickle is spicy, tangy and an integral part of Onam Sadya. Unlike other pickles, which require long fermentation, this pickle is easy to make and quick to prepare. It is always served on the top left corner of a banana leaf.

kadumanga pickle video

Kadumanga Pickle Ingredients

• raw mango – I have used medium sized green raw mango. You can also use Kizi Muku mango.
• Sesame oil -Sesame oil is a panacea for pickles. You can also use coconut oil.
• turmeric powder – Turmeric powder is added for taste and flavor.
• chilli powder – Red chili powder is added for heat and color.
• fenugreek seeds powder – Roast fenugreek seeds, then grind it with the help of mortar and pestle and use it.
• mustard seeds Mustard seeds are used for tempering.
• Salt – Salt is added for taste and acts as a preservative.

similar recipe

How to make Kadumanga pickle step by step

1. Wash 2 raw mangoes, cut off the ends.

2. Cut it into small cubes.

3. Add salt in it.

4.Mix it well and keep aside for 30 minutes. It will release water within a few minutes.

5. Heat 4 tbsp sesame oil – add 1 tsp mustard seeds, let it splutter.

6. Add 1 tablespoon garlic and 1 teaspoon finely chopped ginger.

7. Add ⅛ teaspoon asafoetida and 1 small sprig of curry leaves, let it splutter. Switch off.

Add 8.3 tbsp red chilli powder, ¼ tsp turmeric powder and ¼ tsp fenugreek seeds powder.

9.Give a quick mix.

10.Add raw mango.

11.Give a quick mix.

Cool completely and then store in a clean dry jar.

Expert Tips

• mango picking – Choose small soft raw mangoes with thin skin. You can also remove the peel and use it to make pickles.
• Salty – Add salt, mix well and keep aside for a few minutes. This step makes the raw mango moist and juicy.
• chilli powder – I have used regular red chili powder. If you want it less spicy then use Kashmiri red chilli powder along with regular red chilli powder.
• Oil – It is best to use sesame oil as it gives a nutty taste and also acts as a natural preservative.
• fenugreek powder Fry it till it becomes crisp, power it and use it.
• rest time – Let it rest to absorb the flavour.

serving and storage

Kadumanga pickle is served with hot boiled rice + ghee, curd rice, kanji (rice porridge), rice and dal or even as a part of a simple meal. Place in a dry glass jar, using a dry spoon each time. Store in the fridge for longer shelf life.

general questions and answers

1. Why don’t my mangoes become soft after taking out the pickle?

It may be that salt has not been added to them for a long time or they may not be soft. Make sure to do proper salting and adequate cooking.

2.Can I use normal cooking oil?

Yes, you can but sesame oil adds a more nutty aroma.

3.How long does Kadumanga pickle last?

Kadumanga pickle lasts for about 3-6 months in the refrigerator. More oil is required when stored at room temperature.

4.Why is my pickle dry?

Not enough oil or seasoning. Therefore, heat the oil and thicken the masala by pouring it on top.

5.Can I skip the mustard seeds?

Yes, you can, but the authentic recipe of Kadumanga pickle uses mustard seeds, so omitting it may alter the taste.

If you have any further questions about this Kadumanga Pickle Recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest ,youtube And Twitter .

tried this Kadumanga Pickles recipe? Do let me know how you liked it. Tag us @sharmispassions on Instagram and hash tag #sharmispassions.

📖 Recipe Card