Tender Mango Pickle (Kadumanga Achar)

User profile image
Gayatri (@rene121)

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.

Tender Mango Pickle (Kadumanga Achar) recipe
Prep Time
30min
Cook Time
0min
Total Time
30min

Ingredients

10 Servings
(1 serving = 100g)

Main Ingredients

  • Small Tender Mango
    Small Tender Mango
    1000g
  • Crystal salt
    Crystal salt
    150g
  • Chilli powder
    Chilli powder
    6tbsp
  • Mustard seed
    Mustard seed
    1 1/2tsp
  • Fenugreek seed
    Fenugreek seed
    1 1/2tsp
  • Asafoetida powder
    Asafoetida powder
    1tsp
  • Gingelly oil
    Gingelly oil
    1/4cup

How to make Tender Mango Pickle (Kadumanga Achar)

Preparation Steps

  1. Step 1

    Wash the mangoes thoroughly.

  2. Step 2

    Wipe away all the water content in the mangoes using a cotton cloth.

  3. Step 3

    Take a dry and clean Bharani or glass bottle.

  4. Step 4

    First Layer the bottom with a handful of crystal salt.

  5. Step 5

    Place a layer of tender mangoes on top of the salt, followed by another layer of salt, and then more mangoes.

    Step 1.1: Place a layer of tender mangoes on top of the salt, followed by another layer of salt, and then more mangoes
  6. Step 6

    Repeat the layering process until all ingredients are used.

  7. Step 7

    Close the Bharani or glass bottle with a cotton cloth and tie it tightly.

    Step 1.1: Close the Bharani or glass bottle with a cotton cloth and tie it tightly
  8. Step 8

    Let it sit for 15 days, gently shaking it every alternate day without opening the Bharani.

  9. Step 9

    After 15 days, open the bottle and strain the mangoes, saving the salt water that drains out.

    Step 1.1: After 15 days, open the bottle and strain the mangoes, saving the salt water that drains out
  10. Step 10

    Set aside the drained water.

  11. Step 11

    Dry roast the fenugreek and mustard seeds over low flame until they start to pop, then remove from heat.

  12. Step 12

    Transfer the roasted seeds to a mixer jar and grind them into a fine powder.

  13. Step 13

    Heat a pan and add the gingelly oil. Once hot, turn off the flame and let it cool completely.

  14. Step 14

    In a bowl, combine the chilli powder, asafoetida powder, and the ground mustard and fenugreek powder.

  15. Step 15

    Mix well, then add the drained mangoes and the reserved drained water.

    Step 1.1: Mix well, then add the drained mangoes and the reserved drained water
  16. Step 16

    Mix everything together thoroughly.

    Step 1.1: Mix everything together thoroughly
  17. Step 17

    Transfer the mixture to a clean and dried Bharani or glass bottle.

  18. Step 18

    Finally, add the cooled (room temperature) gingelly oil on top.

  19. Step 19

    Close the bottle and let it sit for another 15 days.

  20. Step 20

    Your tender mango pickle is ready. It can be stored for up to 1 year at room temperature.

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

  1. Ensure that all utensils and containers used are completely dry to prevent spoilage.

  2. For a spicier pickle, you can adjust the amount of chilli powder according to your taste.

  3. Store the pickle in a cool, dark place to maintain its flavor and quality.

FAQS

  1. How long can I store the tender mango pickle?

    The tender mango pickle can be stored for up to 1 year at room temperature.

  2. Can I use other types of mangoes for this recipe?

    It is best to use small tender mangoes for the best flavor and texture.

  3. What can I serve this pickle with?

    This pickle is perfect as a side dish for biriyani, steamed rice, curd rice, and more.

  4. Is this pickle spicy?

    The spice level can be adjusted by varying the amount of chilli powder used in the recipe.

  5. Do I need to refrigerate the pickle?

    No, the pickle can be stored at room temperature in a cool, dark place.

Loading reviews...

rene121's profile picture

Gayatri

(@rene121)

Cooking is my passion. Flavours unite us 🤝..I love to create new recipes... and also love to learn about different cuisine. ...

chefadora
© 2025 Chefadora Pty Ltd, All Rights Reserved

Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia