Nadan manga achar/kadumanga achar/kerala mango pickle recipe

Cooking Directions

• STEP 1.Wash and dry the raw mangoes. Cut them into small pieces.
• STEP 2.In a pan, heat oil and add mustard seeds, fenugreek seeds, and asafoetida. Let them splutter.
• STEP 3.Add the mango pieces, turmeric powder, red chili powder, salt, and mix well.
• STEP 4.Cook the mangoes on low heat until they become soft and the oil separates.
• STEP 5.Remove from heat and let it cool completely.
• STEP 6.Transfer the pickle to a clean, dry jar and store it in a cool, dark place.
• STEP 7.Serve the nadan manga achar with rice or any Indian meal.

Cooking Tips

• Choose raw mangoes that are firm and not overly ripe.
• Adjust the spice level according to your preference by adding more or less chili powder.
• Make sure to use a clean and dry spoon every time you take out the pickle to prevent spoilage.
• Allow the pickle to mature for a few days before consuming for the best flavor.

Storage and Serving

• Store the nadan manga achar in an airtight container in a cool, dark place.
• It can be stored for several months and the flavors will develop over time.
• Serve the pickle as a condiment with rice, roti, or any Indian meal.
• It can also be used as a spread on sandwiches or as a dip for snacks.