A delicious mouth -watering and authentic tender mango pickle that enhances your meal. Perfect as a side dish for biriyani, steamed rice, curd rice, and more, with a shelf life of 12 months.

Ingredients
Main Ingredients
- Small Tender Mango1000g
- Crystal salt150g
- Chilli powder6tbsp
- Mustard seed1 1/2tsp
- Fenugreek seed1 1/2tsp
- Asafoetida powder1tsp
- Gingelly oil1/4cup
Nutrition (per serving)
Calories
610.0kcal (30.5%)
Protein
1.5g (3%)
Carbs
130.0g (47.27%)
Sugars
90.0g (100%)
Healthy Fat
5.2g
Unhealthy Fat
0.8g
% Daily Value based on a 2000 calorie diet
How to make Tender Mango Pickle (Kadumanga Achar)
Preparation Steps
- Step 1
Wash the mangoes thoroughly.
- Step 2
Wipe away all the water content in the mangoes using a cotton cloth.
- Step 3
Take a dry and clean Bharani or glass bottle.
- Step 4
First Layer the bottom with a handful of crystal salt.
- Step 5
Place a layer of tender mangoes on top of the salt, followed by another layer of salt, and then more mangoes.
- Step 6
Repeat the layering process until all ingredients are used.
- Step 7
Close the Bharani or glass bottle with a cotton cloth and tie it tightly.
- Step 8
Let it sit for 15 days, gently shaking it every alternate day without opening the Bharani.
- Step 9
After 15 days, open the bottle and strain the mangoes, saving the salt water that drains out.
- Step 10
Set aside the drained water.
- Step 11
Dry roast the fenugreek and mustard seeds over low flame until they start to pop, then remove from heat.
- Step 12
Transfer the roasted seeds to a mixer jar and grind them into a fine powder.
- Step 13
Heat a pan and add the gingelly oil. Once hot, turn off the flame and let it cool completely.
- Step 14
In a bowl, combine the chilli powder, asafoetida powder, and the ground mustard and fenugreek powder.
- Step 15
Mix well, then add the drained mangoes and the reserved drained water.
- Step 16
Mix everything together thoroughly.
- Step 17
Transfer the mixture to a clean and dried Bharani or glass bottle.
- Step 18
Finally, add the cooled (room temperature) gingelly oil on top.
- Step 19
Close the bottle and let it sit for another 15 days.
- Step 20
Your tender mango pickle is ready. It can be stored for up to 1 year at room temperature.
Nutrition (per serving)
Nutrition (per serving)
Calories
610.0kcal (30.5%)
Protein
1.5g (3%)
Carbs
130.0g (47.27%)
Sugars
90.0g (100%)
Healthy Fat
5.2g
Unhealthy Fat
0.8g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure that all utensils and containers used are completely dry to prevent spoilage.
For a spicier pickle, you can adjust the amount of chilli powder according to your taste.
Store the pickle in a cool, dark place to maintain its flavor and quality.
FAQS
How long can I store the tender mango pickle?
The tender mango pickle can be stored for up to 1 year at room temperature.
Can I use other types of mangoes for this recipe?
It is best to use small tender mangoes for the best flavor and texture.
What can I serve this pickle with?
This pickle is perfect as a side dish for biriyani, steamed rice, curd rice, and more.
Is this pickle spicy?
The spice level can be adjusted by varying the amount of chilli powder used in the recipe.
Do I need to refrigerate the pickle?
No, the pickle can be stored at room temperature in a cool, dark place.
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Gayatri
(@rene121)
Cooking is my passion. Flavours unite us 🤝..I love to create new recipes... and also love to learn about different cuisine. Cooking is my passion. Flavours unite us 🤝..I love to create new recipes... and also love to learn about different cuisine. ...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia