Kaduku Manga

Name: Kaduku Manga
Total time: 420 s
Yield: 10 servings
Cuisine: Indian
Ingredients: 500 gm Raw Mango, cut into small cubes; 2 inch piece Ginger, chopped; 8-10 Garlic pods, chopped; 3 green Chilies chopped; 2 sprigs Curry Leaves; 3 tsp Mustard seeds; 1/2 tsp Turmeric powder; 4-5 tbsp. Kashmiri chilli powder (or regular chilli powder); 3/4 tsp Fenugreek powder; 3/4 tsp Asafoetida (Hing / Kaayam); 1/2 cup Coconut oil (you can use Gingelly oil); 2-3 tbsp. White Vinegar; to taste Salt

Inish Issac @InishKitchen

#masterchef #goldenapron
I love the simplicity of this recipe.

Spicy, Aromat and Sinfully Addictive!! Pickles are an integral part of Indian cuisine. The taste, colour, preparation, and the spices used, vary from place to place. The process of making pickles is no more a long and tedious one. In fact, it's absolutely simple. Try this Kerala Style Mango Pickle for April festivity - Vishu / New Year

#masterchef #goldenapron
I love the simplicity of this recipe.

Inish Issac @InishKitchen

#masterchef #goldenapron
I love the simplicity of this recipe.

Saved

Ingredients

7 minutes

10 servings

500 gm Raw Mango, cut into small cubes
2 inchpiece Ginger, chopped
8-10Garlic pods, chopped
3green Chilies chopped
2 sprigsCurry Leaves
3 tspMustard seeds
1/2 tspTurmeric powder
4-5 tbsp.Kashmiri chilli powder (or regular chilli powder)
3/4 tspFenugreek powder
3/4 tspAsafoetida (Hing / Kaayam)
1/2 cupCoconut oil (you can use Gingelly oil)
2-3 tbsp.White Vinegar
to tasteSalt

Saved

Steps

7 minutes

1

Wash the mangoes thoroughly as you will be using the skin as well. Cut the mango into small pieces with the skin on
2

Add some salt and mix well, allowing it to rest for 15 - 20 minutes. You may allow to rest for more hours or overnight, this is your personal preference. Retain the oozed juice to use as gravy for the pickle.
3

When you are ready to make the pickle - heat 2 table spoon of gingelly oil in a pan and splutter mustard seeds. When they pop up, add sliced garlic, ginger and green chilies and saute till the raw smell disappears.
4

Low the flame and now add all the dry spices – turmeric powder, fenugreek powder, asafoetida powder and curry leaves. Make a little paste with red chilli powder by adding some water and pour it into the pan, or you can add chilli powder directly to pan and combine well.
5

Once the paste combines well with the other spices, add 1/4 cup hot water and the left over juice of mangoes, bring to boil. Simmer till the gravy thickens.
6

Switch off the flame and add Hing (kaayam) and fenugreek powder and mix well. Allow it to rest for a minute or two and then add the mango pieces and mix well and finally add vinegar and give a good mix. Leave the pickles in the pan for couple of hours, until it is cooled down and then transfer to a clean dried glass jar with tight lid.
7

Heat 1-2 table spoon of Gingelly oil and pour it over the pickle. You can refrigerate it to last long. I usually keep out small quantity to be consumed for max of 2 days and the rest I refrigerate because we like our Kaduku Manga to be crunchy.
Enjoy Kaduku Manga with Rice, Curd rice.