Kadumaanga | Malabar Raw Mango Pickle
Servings 4 -6
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.
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.