Mango is an exotic and a fleshy stone fruit with rich source of vitamin, minerals and fibre. My home town Kerala is blessed with lots of mango trees. No wonder! It is a national fruit of India. Hi Keralites, do you know one thing? The etymology or meaning of the word “mango” originated from the Malayalam word “manga”. Back home in Kerala we have few mango trees and it gave me lots of sweet and sour memories. I enjoyed its beauty and fruit from its tender to ripe stage. Starting from childhood I was a great fan of mango. As a little child, I used to play under the shade of the mango tree, pick and eat the fallen “kannimagas” (tender mangoes) that was the gift from the nature and wind. During the teenage I spent many hours under that mango tree with my books. Though the intention was to read the most of the time was spent on daydreaming. Oh my God! I can’t imagine those days 😉 :-). Yeah! It gave me a wonderful treat, care, shade and lots of golden nostalgic memories 🙂 but after moving to Singapore, I missed those wonderful times and mangoes given by that lovely tree.
In Kerala, during the mango season my mother collects lots of mangoes and makes different types of pickles. That pickles will be stored in special containers for future use. But most of the times, my sisters and I clean that containers within a month :-). I missed my mother’s pickles when I came to Singapore so I decided to make my mother’s recipe in my magic kitchen. Now I would like to share a traditional Kerala spicy mango recipe “Kadukku Manga Pickle” (Mango Pickle with Mustard Seeds). It is a combination of raw mangoes, ginger and garlic, mustard seeds, sesame oil and some spices like chilli powder, fenugreek powder (Normally I use homemade roasted fenugreek powder. It gives a special taste and fragrant) and asafoetida powder. Kadduku Manga Pickle is an indispensable side dish of Onam/Vishu Sadya (Kerelites Feasts). In this recipe, we need fresh and sour raw mangoes with thin skin. During my last visit to Little India (Singapore), I got that particular type of mangoes and thought I should cook and share the “Kadukku Manga Pickle” recipe for Vishu. In my house, it is an important dish so I prepare and store it for daily use. During the lent season, this lovely pickle helps me a lot. Here is the spicy and tasty recipe. Try it and enjoy 🙂
|Recipe Type||Side Dish/ Spicy|
|Cooking and Preparation Time||20 to 30 minutes|
|Serve to||15 to 20|
Ingredients For Kadukku Manga Pickle
|Raw Mangoes||5 Cups||Chopped Finely (with skin)(Refer Notes)|
|Sesame Oil/ Gingelly oil/ Nallenna||3 Tablespoon||Adjust as per your taste|
|Mustard Seed||1 Tablespoon|
|Ginger||2 Inch Piece||Skinned and Chopped Finely|
|Garlic||6 to 8 Cloves||Skinned and Chopped Finely|
|Chilly Powder||4 Tablespoon||Adjust as per your taste(Refer Notes)|
|Roasted Fenugreek Powder||½ Teaspoon|
|Asafoetida Powder||1 Teaspoon|
|Salt||As Per Your Taste|
Method for Kadukku Manga Pickle
1. Mix chopped mangoes and salt with all the spices. Keep aside for 30 to 45 minutes.
2. Heat oil in a pan. Pop mustard seeds. Then add chopped garlic, ginger and curry leaves. Fry until golden brown.
3. Turn off the heat and add the marinated mangoes quickly in the hot oil mix.Combine well. Keep aside and allow it to cool.
4. When cool, store it in an air-tight glass container.
5. Serve as per your taste and enjoy!
Notes and Tips
For this recipe I used fresh chilly powder from kerala prepared by my mom. It is a combination (1:1 ratio) of piriyan mullakku/kashmiri Chilly (spice less chilly) and Normal Chilly (saada Mullakku) so it is spice less and colorful.You can add Kashmiri chilli powder also for the same effect.
In this recipe, we should not add water for long term preservation
If you like a crunchy textured pickle, refrigerate and store
Choose fresh, sour and fleshy mangoes for this recipe.
If you choose sour and thick skinned mango for this recipe, please peel off the skin thinly.
If you choose sour less mangoes for this recipe, please add some vinegar for sour taste.
Here you can find more Onam/Vishu recipes