Kerala Style Instant Mango Pickle | Kadumanga Achar Recipe By Neha | Manga Achar | Pickles Of India
The process of making pickles is no more a long and tedious one. In fact, it's absolutely simple. Try this Kerala Style Mango Pickle made with a blend of aromatic Indian spices and Emami Healthy and Tasty Kachi Ghani Mustard Oil to give your meal a kick.
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Raw mangoes: 500 grams
Salt to taste
Emami mustard oil: 4 tablespoons
Mustard seeds: 1 teaspoon
Fenugreek seeds: 1 teaspoon
Hing: ¼ teaspoon
Garlic: 8-10 cloves
Curry leaves: 15-20
Turmeric powder: 1 teaspoon
Kashmiri red chilli powder: 3 tablespoons
Vinegar: 1 cup
Method of preparation
Wash the raw mangoes and wipe them with a kitchen towel.
Cut into small pieces with skin on.
Add salt to the mangoes and keep aside for 30 minutes.
Heat oil in a pan.
Once the oil is hot, add mustard seeds and fenugreek seeds and fry for a few seconds.
Add hing, garlic cloves and curry leaves and fry for a few seconds.
Add turmeric powder, Kashmiri red chilli powder and vinegar and fry for another few seconds.
Add the mangoes and mix well.
Remove the pan from heat.
Cool the pickle and transfer it in a sterilised container.
The pickle is ready to serve.
Store it in the refrigerator for up to 7 day