Kadumaanga Achar (Tender Mango Pickle)

Ingredients for Kadumaanga Achar (Tender Mango Pickle):

1. Raw Mango – 2 cups, peeled and chopped 

    Salt – To taste (apply and keep for 6 hours) 

2. Kashmiri Chilli Powder – 4 small spoons 

    Turmeric Powder – ½ small spoon 

    Asafoetida (roasted and powdered) – ½ small spoon 

3. Gingelly Oil – 2 small spoons 

    Coconut Oil – 2 small spoons 

    Mustard Seeds – 1 small spoon 

    Fenugreek Seeds – ½ small spoon 

    Dried Red Chillies – 2 (cut) 

    Curry Leaves – As needed 

How to prepare Kadumaanga Achar (Tender Mango Pickle)?

1. Grind the Kashmiri chilli powder, turmeric powder, and roasted asafoetida with saltwater (taken from mangoes) into a smooth paste. 

2. Heat gingelly oil and coconut oil in a pan, add mustard seeds, fenugreek seeds, dried red chillies, and curry leaves. 

3. When the seasoning splutters, add the ground paste along with remaining salt water and sauté on low heat. 

4. Once it thickens, put off the flame and allow to cool completely.

5. Add the salt-soaked mango pieces and mix well. 

6. Store your mango pickle in a dry bottle. 

Courtesy: Vanitha Magazine, March 1-14, 2025

Also read a few more green mango recipes. Visit my page.