Kadumanga -Raw mango pickle

"Kadumanga" is  a kind of pickle -made from the raw mango,prepared by cutting the green mango into small pieces and adding the home made pickle masala.Its a kerala dish and it has a very imporatnt role in Kerala sadhya(feast).Usually this kadumango is one of the pickle (others are Naranga - Lemon Pickle and Puliyinji - Ginger curry) served in sadhya...And also it has very unique taste,this is  best combination with kanji( rice soup) or  with rice and curd ..super combinations right?...If you are running out of time, just prepare the rice and have it with this pickle.

Usually you can find fresh mango in any of the grocery shop.Better to use the  raw mango(pacha mango) for this pickle preparation.  Half-ripe mango won't give that much taste.Actually the  sourness of mango make the pickle more tastier. if you prepare this with couple of mangoes, u can keep it even for a month or longer...One thing you have to keep in mind is that keep it in an air-tight container and also do not use wet spoons for serving.Let me write about the today's special - "kadumanaga"-the kaduku style mango..Means very small pieces like mustard seed (kaduku) .If you try to cut mango as small as possible the kadumanga taste better...

Ingredients

Raw Mango - 1 no

Oil - 3 tbs

Mustard Seeds - 1 tsp

Red chili-2 nos

Asafoetida - 1/4 tsp

Fenugreek powder - 1/4 tsp

Red chili - 3 tsp

Curry leaves - 1 spring

Preparation

Step1: Cut the mango into very small pieces...Make as small as possible,try to make all the pieces almost same size.

Step2:Add salt to the cut pieces and keep it aside for 3-4 hour.

Step3:Heat oil in a pan,add mustard seeds,once it started spluttering add red chili and curry leaves; saute for sometime.

Step4:add asafoetida powder,fenugreek powder and red chili powder..fry it for sometime..

Step5: let the mix to cool down.then add the cut mangoes into the mixture and mix well...keep it in a airtight container...

The Kadumango is ready to have..Its best combination with Kanji(ricesoup)

Cook's tip:

• While frying the chili powder ,be careful..do not let it burn so fry it in a meduim heat...
• Let the fried mix to cool down then only add the mangoes into it otherwise the mangoes will lose its freshness because of the heat.
• If you cut the mangoes in very small pieces it will give more taste to the pickle...Try to cut all pieces in similar shape.
• Use "Sesame Oil" for more taste

Sending this entry to Think Beyond the Usual - Fruits hosted by Nithu's kitchen
Sending this to mango moods hosted by Anupama