Tuesday, 9 July 2013

Kadu Manga Achar/Keralan Mango Pickle

Did I tell you about my recently bought cook book???Yes, Itz "The Suriani Kitchen" by Lathika George.Even though mummy has her own way of making pickles,I was quite intrigued by the quantity of mustard that was given in the recipe.I thought it to be too much when compared to the normal amount that we use

But given the reputation of the recipes featured i decided to give it a try and i was one happy girl.The pickle turned out to be perfect and am planning to make another batch before the Mangoes become pricey.Make hay while the sun shines???I dunno how many cut mango pieces go into the making coz i love eating mangoes and making funny faces after that.
So lets get into action of pickling without delay.

Recipe Source: The suriani Kitchen Page No: 191


  1. Diced and unpeeled mango-4 cups
  2. Salt - 1/2 cup
  3. Water-1/2 cup
  4. Sesame oil - 1/2 cup
  5. garlic - 6 cloves sliced
  6. Sliced Ginger - 1tbsp
  7. Curry Leaves - A handful
  8. Chilly powder - 5 tbsp
  9. Ground Turmeric-1/2 tsp
  10. Mustard powder - 1/2 cup
  11. Vinegar - 1/2 cup


  1. Mix the mango pieces with two tsp of salt in a ceramic jar or glass bowl.Set aside  for a day or two.
  2. Remove the mango pieces from the salty liquid and discard the liquid.
  3. Mix the water with the rest of the salt in a pot and bring this to a boil.Strain and set aside.
  4. Heat oil in a medium pot add the garlic,ginger,and curry leaves and saute for two minutes.Add the chilly powder,Turmeric powder and mustard powder and saute over low heat for a minute.Care should be taken that the masala powders are not browned.
  5. Now add the vinegar,Salt solution and mango pieces and cook for some time Allow the mixture to cool and store in clean sterilized bottles.
  • Be careful in selecting the pickle jar as it should be air tight and clean.No creepy creatures growing in your pickle.
  • Use this pickle after 15 or 20 days so that the flavors are blended well.
  • Do not be intimidated my the mustard powder.It gives a magical explosion of flavors , a very different one from the usual one.
Am sending this to Pari and Runner Girl's "Only From Cook Books Event
Also to Manju and Gayathri's WTML event and to Made with Love Mondays


  1. I have never tried pickled mango before and the use of mustard powder with mango is new to me. I also find it fascinating that the pickles are best after 15-20 days. Very interesting recipe!

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  3. Looks so good.. love Tongue tickling pickles with curd rice. :) Mina have added you to the SNC group you can check your welcome message in your mail inbox!!

  4. Finger licking pickle.. Thanks for Sharing this in WTML EVENT.