Kadumanga Achar is a traditional Kerala-style mango pickle recipe that is specially made for the festival of Onam. This instant pickle can be prepared in just 20 minutes and goes pretty well with steamed rice and yellow dal. You can enjoy this pickle whenever you are
How to make Kadumanga Achar
Chop the mangoes into small pieces and put them in a bowl. Put salt over the chopped mangoes and mix them well, let them infuse the goodness of spices for 10 minutes.
Heat oil in a pan over medium flame and when the oil is hot enough, put mustard seeds in it and let them saute. Now, add curry leaves, ginger and garlic in it. Fry them until they turn brown in colour.
Turn off the flame and add chilli powder in the pan along with asafoetida (hing), turmeric powder, and fenugreek powder. Stir continuously to mix them well.
Now, add mangoes and vinegar in the pan and mix again. Once, the temperature of the pickle is cool, put it in a jar. Your kadumanga achar is ready, you can serve it immediately with rice or you can also store it at room temperature for 2 weeks.