Kadu manga achar
Have you noticed this strange fact?We crave for a particular food/dish/fruit more when its not in season or is not easily available at our part of the world.. 🙂 This is strange but true.Its October and I crave for Mangoes.So I satisfied myself with some tinned Mango 😦 …though its taste comes no where near a fresh juicy and ripe mango 😦 ..
Yesterday was Market day or Thamu(as it is locally called here).I was lucky enough to see a lady selling some raw mangoes.So I immediately bought them.First I thought of making Mango pachadi.Then I thought Pachadi wont stay for more than 4 days..So I decided to make this Kadumanga achar…or kadumanga uppilittathu..that way i could Mango everyday 🙂
This is my mother’s recipe…its simple and easy and a perfect recipe.I strongly recommend to use gingelly oil in this recipe.It imparts that typical nadan ruchi(taste) to the achar(pickle).
- Raw Mango – 2 cups(Lightly pared and chopped small)
- Ginger – 1 tbsp(finely crushed)
- Garlic – 1 tbsp (sliced)
- Dry Red chilli – 2 to 3 (broken into two)
- Curry leaves – 1 sprig
- Mustard seeds – 1 tbsp
- Water – 1 cup
- Red chilli powder – 5 tbsp(according to your spice level)
- Turmeric powder – 1/4 tsp.
- Asafoetida – 1 fat pinch
- Gingelly oil – 3 tbsp
- Salt to taste
- In a big bowl,take the chopped mango pieces.Add salt to it and mix thoroughly.Leave aside(covered with lid) for about 8 hours,preferably overnight.
- After 8 hours/overnight,heat oil in kadai/or deep pan.Add mustard seeds and when it splutters,add the curry leaves and Dry red chillies.Then add the crushed ginger and sliced garlic and saute till the raw aroma disappears.
- Now add the powders from ingredients 8 to 10.Saute for 1 or 2 minutes and then add salt and then water and bring to boil over a low flame until thick.Remove from heat.
- To this add the Mango pieces(from step 1) and combine well.Add salt is needed.Allow to cool.Transfer to clean and dry bottles.Leave aside for two whole days in a cool dry place.
- After that serve when needed with a clean dry spoon, along with Curd Rice/Thayir sadam or plain Rice.Enjoy!!