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

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

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