Kadumaanga | Malabar Raw Mango Pickle

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I don’t know how your relationship with your mom is. We have a totally different wavelength when it comes to thoughts, and can be at loggerheads at times. But does that make me not love her? Definitely not. She is my ticket to paradise, maybe more than my two daughters are. Didn’t the Prophet tell us that our Jannah (paradise) lies under our mother’s feet? This has become a good blackmail dialogue for every Muslim mother, and that includes me too. πŸ˜‰ And then this hadith:

A man came to the Prophet and said, β€˜O Messenger of God! Who among the people is the most worthy of my good companionship? The Prophet said: Your mother. The man said, β€˜Then who?’ The Prophet said: Then your mother. The man further asked, β€˜Then who?’ The Prophet said: Then your mother. The man asked again, β€˜Then who?’ The Prophet said: Then your father. (Bukhari, Muslim).

 

March 21 is the Arab world’s Mother’s Day. So while deciding themes for the Muslim Food Blogger Challenge, I thought of selecting what Shazia had suggested when I invited some ideas. With the introduction, you may have got what the theme is. It is “Mother’s food”. So basically, we are supposed to cook anything that reminds us of our mother, irrespective of whether we like it or not. It also happens that food that we hate as children, becomes our nostalgic element as we grow up. Talk about nostalgia… πŸ˜€

 

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Sent as is from home… πŸ˜‰

 

Now slowly the mango trees will start flowering and it is going to be season soon. I can’t wait for somebody to come with the mangoes from back home, InShaAllah. But before that, we don’t even leave the raw mangoes alone. Hehe… they are added into fish curries and normal gravies instead of tomatoes and even tamarind for the extra tint of sourness. One of the best ways we enjoy it is in the form of this Kadumaanga…

 

“Kadu” is mustard, and “maanga” is mango. So basically, it is a spicy relish made with raw mangoes and spiked with mustard. The mix features mustard two ways, roasted and crushed, and then spluttered into oil. As a child, I never liked it. Umma would make it every time when she makes neychoru, beef curry and parippu. I never understood what was the fuss when my uncles would take spoonfuls and literally give an empty chatti back! My problem is I still don’t like it, but for people who love the mix of sour and spicy, then this one is it!

 

The first time I tried making it, I over-roasted the mustard and it tasted so bad, that I had to trash the whole batch. πŸ™ But now, I get it right, Alhamdulillah. I asked umma over the phone again and again, and she retorted with her usual dialogue, “You don’t even know such a basic recipe?” πŸ˜• Yeah, moms! πŸ˜€ Off to this simple recipe for this month’s challenge… and yes, do not forget to check out what my fellow bloggers chip in with, remembering their mothers… πŸ™‚

 

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Kadumaanga | Malabar Raw Mango Pickle

Course Dips
Cuisine Malabar
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 -6
Author Rafeeda

Ingredients

  • 2 green mangoes
  • 1 tsp mustard seeds
  • 1/2 tsp fenugreek seeds
  • 1 tsp red chilli powder
  • 1/2 tsp Kashmiri chilli powder
  • 1/2 tsp turmeric powder
  • Salt to taste
  • 1/2 cup water
  • FOR TEMPERING:
  • 1 tsp coconut oil
  • 1/2 tsp mustard seeds

Instructions

  • Chop the mangoes into small pieces with skin on.
  • In a hot skillet, toast the mustard seeds and fenugreek seeds for a couple of minutes. Make sure not to burn!
  • Crush them coarsely in a mortar and pestle.
  • Combine all the ingredients in a pressure cooker and cook for 4-5 whistles. Allow the pressure to go off. Alternatively, you could just cook it on the stove top in a chatti till the mangoes are soft and squished.
  • Heat oil, crackle the mustard seeds. Add into the prepared kadumaanga. Serve warm like a pickle. Store leftovers in a clean glass bottle in the fridge and use up within one week.

Notes

The taste totally depends on the mango used. If the mango is raw, then it would be sour, but if it is partly ripe, then it would have a lovely tinge of sweetness too.
Do not overroast the mustard and fenugreek, otherwise the whole kadumaanga would turn so bitter that you won't be able to salvage it at all. So heat the pan, switch off and then just roast on the hot pan till the pan cools down - if you are unsure of burning it.

 

 

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  1. Have never made pickles from a raw mango…did they taste similar to mango chutney?

    1. Rafeeda AR Author says:

      Chutney is of more smooth texture, these have chunks in it. Thanks a lot Angie…

  2. I love pickles! I can actually eat that whole thing in the pic at one go. The pic is so tempting. Though I have never tried making any pickles at home as my mom makes and sends them. But I think i’ll be giving this recipe a try!

    1. Rafeeda AR Author says:

      Thank you so much Lubna… this is more of an instant pickle and to be used as soon as possible… πŸ™‚

    1. Rafeeda AR Author says:

      Thanks akka…

  3. wow… your pickle looks yumm… my mother-in-law too makes raw mango pickles and packs a couple of bottles for us every summer….

    1. Rafeeda AR Author says:

      Thank you so much Amina…

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