Instant mango pickle / Kadu manga

Does you mouth water even with the slightest thought of raw mangoes? I know what you are thinking 🙂

This is one of the easiest instant pickles you will ever make. So next time you end up having a raw mango, you know what you have to do.

]If you are planning to celebrate Onam (A harvest festival), this and puli ingi (Spicy and tangy ginger chutney) is one of the few items you can make unto two weeks in advance.

Enjoy this with a simple daal (lentil curry) and rice.

I did not add any water when making this. Water tends to dilute the flavor.

Peel and cut the mango into 1/4 inch pieces.

Take the spices in a bowl and keep aside.
Heat oil in a pan on medium heat. Add mustard seeds. Once it cracks, add garlic + green chillies + curry leaves and sauté till garlic looses its raw flavor, but doesn’t turn brown.
Reduce the heat to low, take the pan off the heat and add the spices. Mix well, return it back to the heat and keep stirring on low heat for additional minute taking care that the spices don’t burn. (This step is important or else the spices will taste raw.) The oil may froth at this stage and thats ok.
Now turn off the heat and add cut mangoes + salt + vinegar. Mix well and keep aside. (Taste and adjust the spices if needed. If you want to add more spices, heat about 1/2 teaspoon of oil, fry the spices and then add)This mixture will look dry.

Within an hour or two, you will see a layer of oil. Adjust the salt if needed and transfer into an airtight glass jar.

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Raw mango pickle / Instant mango pickle / Kadhu manga

Prep Time

10 mins

Cook Time

5 mins

 

Ingredients

• 1 Large raw mango skin peeled and cut into 1/4 inch cubes (Yields about 2 cups)
• Salt to taste
• 1/2 tablespoon vinegar
• 3 tablespoons oil Please refer notes
• 1 and 1/2 teaspoon mustard seeds
• 6-8 garlic cloves cut length wise
• 4 green chillies slit
• 2 sprig curry leaves
• SPICES:
• 2 and 1/2 tablespoons red chilly powder
• 1/8 teaspoon turmeric powder
• 1/4 teaspoon asafoedtida Kayam/hing
• 1/2 teaspoon roasted fenugreek seeds, powdered (Methi/Uluva)

Instructions

1. Take the spices in a bowl and keep aside.
2. Heat oil in a pan on medium heat. Add mustard seeds. Once it cracks, add garlic + green chillies + curry leaves and sauté till garlic looses its raw flavor, but doesn't turn brown.
3. Reduce the heat to low, take the pan off the heat and add the spices. Mix well, return it back to the heat and keep stirring on low heat for additional minute taking care that the spices don't burn. (This step is important or else the spices will taste raw.) The oil may froth at this stage and thats ok.
4. Now turn off the heat and add cut mangoes + salt + vinegar. Mix well and keep aside. (Taste and adjust the spices if needed. If you want to add more spices, heat about 1/2 teaspoon of oil, fry the spices and then add)
5. This mixture will look dry, but within an hour or two, you will see a layer of oil. Adjust the salt if needed and transfer into an airtight glass jar.

Recipe Notes

In an airtight glass jar, this will stay outside for 1-2 weeks and up to 2 months in the refrigerator.

I used coconut oil. Sesame oil is ideal if you want to refrigerate it as coconut oil tends to harden with drop in temperature. (Other oils can be used too)

I peeled the mango skin since it was thick. You can leave it in as per your preference.