Kadumanga Achar

Mango Pickle
Prep Time 20 minutes
Cook Time 20 minutes
Course Pickles
Cuisine Indian


  • 2 medium green mangoes (about 3 cups), diced
  • ½ cup oil *
  • 2 teaspoons mustard seed
  • ¼ cup ginger, minced
  • ½ cup garlic, minced
  • 2 green chilies, minced
  • 2 stalks of curry leaves **
  • 1 teaspoon turmeric
  • 3 tablespoons kashmiri chili powder
  • 1 teaspoon asafetida
  • 1-½ teaspoon fenugreek powder
  • 1-½ tablespoon salt
  • 1 teaspoon sugar
  • 2 tablespoons white vinegar


  • Add 1 tablespoon of salt to the cut mangoes.
  • Mix well and refrigerate for 4 to 6 hours.
  • In a pan, add sesame oil.
  • When the oil is hot, add mustard seed.
  • When the mustard seeds pop, add ginger.
  • Stir well.
  • Add Garlic, green chilies, and curry leaves.
  • Sauté for about 2 to 3 minutes or until the garlic turns slightly brown.
  • Turn down the heat.
  • Add Kashmiri chili powder, turmeric, asafetida, fenugreek powder and ½ tablespoon of salt.
  • Stir well for 2 to 3 minutes.
  • Add the cut mango and any water in the bowl that is set aside. Stir well.
  • Add vinegar and sugar. Mix well.
  • Turn off the heat. Taste for salt.
  • When the pickle is cool, store it in a container (plastic or glass). Top off the container with a teaspoon of sesame oil.
  • Mango Pickle is ready to serve. Enjoy!



*Any oil will do, but sesame oil is preferred.
Note: This video is in the Malayalam language with English subtitles.
Each recap video has a link to an Extended Edition where you can cook along with Ammini Aunty.
Keyword Pickes or Achar


Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

Stay up-to-date with our latest news & recipes!

Exciting News! Ammini Aunty has been working on a cookbook!