Kadumanga Achar is a quick and easy Kerala-style instant mango pickle made with raw green mangoes, spices, and sesame oil. This pickle is bright, spicy, tangy, and a must-have in every Onam Sadya.
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What is Kadumanga Achar?
Kadumanga Achar (also known as Manga Achar) is a traditional instant mango pickle from Kerala cuisine. This instant pickle holds a special place in every Onam Sadya (A vegetarian feast served on a banana leaf during Onam and Vishu festivals). Unlike fermented pickles, kadumanga achar is very quick and easy to make, often made a day or two before Onam.
In most homes, no Sadya feels complete without manga achar. It is always served on the top left corner of the banana leaf, along with other pickles such as Inji Puli and lemon pickle. It is tangy, spicy, and delicious and made with just a handful of ingredients.
It is one of the easiest and versatile pickles. While it’s a must-have dish in Sadya, it’s equally delicious with everyday meals like curd rice, dosa, rice, or even parathas.
Ingredients & Substitutions
Raw Mango – This is the star ingredient. Make sure you are using firm and unripe green mangoes. They should be fresh and tangy enough for the authentic taste. Do not use even slightly ripe ones, as they will turn soft and spoil fast.
Red Chili Powder – This adds the spiciness to the pickle. I have used Kashmiri red chilli powder which adds a bright red color and medium heat. You can also use regular red chili powder for more spice. Alternatively use a mix of both for color and heat.
Sesame Oil – It is also known as gingelly oil. Sesame oil is the traditional choice to make the mango pickle. You can swap it with sunflower oil, mustard oil or coconut oil but the flavor and taste won’t be the same.
Fenugreek Powder – Adds a subtle bitter note that balances the sourness and spiciness. Don’t use more than the mentioned measurement, as too much can overpower. If you don’t have fenugreek powder handy, lightly roast fenugreek seeds and grind them to a powder.
Hing – Adds a unique earthy flavor and aids digestion. Do not skip this.
Mustard Seeds – You will need this for tempering. They add a sharp, nutty flavor and texture.
Curry Leaves – Fresh curry leaves give an authentic South Indian touch. Try to use dried curry leaves if you can’t find the fresh ones. Do not skip.
How to Make Instant Mango Pickle
Wash and pat dry the raw mangoes. Chop them into small pieces. No need to peel the mangoes.
Add the chopped green mangoes to a mixing bowl. Add required salt and turmeric powder.
Mix everything until well combined and let it rest for at least 30 minutes.
Heat a pan with sesame oil and add mustard seeds. Let them splutter. Add curry leaves and hing to the pan and turn off the flame.
Add fenugreek powder and red chili powder to the tempered ingredients. Make sure the flame is off.
Immediately, give it a good mix. Add the marinated mango pieces to the chilli powder mixture.
Combine until mangoes are well coated with the spice mixture. Let it cool the mixture and transfer it to a clean jar.
Tips & Notes:
Always choose the right mangoes for the best taste and flavor. They need to be fresh, sour, firm and unripe with green skin. Soft or ripe ones won’t give the same crunch and flavor.
Do not peel the raw mangoes and make sure chop them into small pieces.
Adjust the salt and red chili powder according to your preference. You can add little bit of venger or lemon juice at the end to add extra tang.
Sesame oil makes all the difference. It will add the authentic Kerala touch and acts as a natural preservative.
Always cool the pickle before transferring to a jar or container. Any moisture will spoil the pickle. Always use a clean and dry spoon.
Storage suggestions:
Always cool down the pickle before transferring to a jar. Use a clean and dry jar to prevent it from faster spoilage. Glass and ceramic jars are best for the storage.
It stays good at the room temperature for about 3-4 days. If you want to store it for longer period of time, refrigerate for up to 2 weeks.
Serving suggestions:
In Kerala, no banana leaf feast feels complete without a spoonful of this instant kadumanga achar. Serve it on the banana leaf during Onam or Vishu along with other Sadya dishes like Pumpkin Thoran, Ada Pradhaman, Javvarisi Payasam, Inji Puli, and Upperi.
This pickle is not just for festivals. It is equally good with everyday meals like Thayir Sadam, Avocado Paratha, Dosa, or Kanji. And it is perfect to pack it for road trips or train journeys.
More Onam Sadya Recipes:
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Kadumanga Achar (Kerala Style Instant Mango Pickle)
Ingredients
- 2 Cups Chopped Raw Mango
- 4 Tablespoons Sesame Oil
- ⅛ Teaspoon Hing
- 2 Tablespoons Kashmiri Chili Powder
- ½ Teaspoon Turmeric Powder
- ¼ Teaspoon Fenugreek Powder
- 1.5 Teaspoons Salt or as needed
- 2 Sprigs Curry Leaves
- 1 Teaspoon Mustard Seeds
Instructions
- Wash and pat dry the raw mangoes. Chop them into small pieces. No need to peel the mangoes.
- Add the chopped green mangoes to a mixing bowl. Add required salt and turmeric powder.
- Mix everything until well combined and let it rest for at least 30 minutes.
- Heat a pan with sesame oil and add mustard seeds. Let them splutter. Add curry leaves and hing to the pan and turn off the flame.
- Add fenugreek powder and red chili powder to the tempered ingredients. Make sure the flame is off.
- Immediately, give it a good mix. Add the marinated mango pieces to the chilli powder mixture.
- Combine until mangoes are well coated with the spice mixture. Let it cool the mixture and transfer it to a clean jar.
Video
Notes
Nutrition
Nutrition values are estimates only.
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