Grandma's Kadumanga | Kerala Style Manga Achar|കടുമാങ്ങ അച്ചാർ
17.4 هزار بار بازدید -
4 سال پیش
-
Mango is an exotic and
Mango is an exotic and fleshy stone fruit with a rich source of vitamin, minerals and fibre. My home town Kerala is blessed with lots of mango trees. No wonder! It is a national fruit of India. Hi Keralites, do you know one thing? The etymology or meaning of the word “mango” originated from the Malayalam word “manga”. Back home in Kerala, we have a few mango trees and it gave me lots of sweet and sour memories. I enjoyed its beauty and fruit from its tender to ripe stage. Starting from childhood I was a great fan of mango. As a little child, I used to play under the shade of the mango tree, pick and eat the fallen “kannimagas” (tender mangoes) that was the gift from nature and wind. During the teenage, I spent many hours under that mango tree with my books.
I would like to share this recipe with you because my granny used to use this and I found this very tasty and yummy.
1/2 kg Mango / Green Mango Raw
Salt -1/4 Teaspoon
Gingelly oil sesame oil -1 Tablespoon
Mustard seeds -2Tablespoon
1/4 Teaspoon Fenugreek seeds powder
6 - 7 pod Garlic sliced - cloves or whole
Ginger julienned - a thumb-sized piece
2 green chilli chopped
handful Curry leaves
Turmeric Powder -1/4 Teaspoon
Red chilli powder -3 Tablespoon
pinch Kaayam
Vinegar -1 Tablespoon (optional)
Salt to taste
Clean and cut the mango into small pieces with the skin on like in the picture.
Add salt and combine well. Keep it in a jar overnight or for a day or two.(This step is optional, but i do it all the time)...When you are ready to make the pickle -
Heat 2 tablespoons of gingelly oil in a pan and add mustard seeds. When they pop up add fenugreek seeds (or you can use 1/8 the tea spoon powdered fenugreek at the end) and curry leaves.
Add sliced garlic, ginger and green chiles and saute till the raw smell disappears.
Make a paste with red chilli powder by adding some water and add to the pan, or you can add it directly as powder.
Then add turmeric powder and combine well. Add 1/4 cup hot water and bring to boil. Simmer till it is thick.
Switch off the flame and add Hing/ kayak and if you are using fenugreek powder add now.
Add the mango pieces when it is still hot and mix well. You can add vinegar if you are using it.
Leave it in the pan for a couple of hours and then transfer it to a glass jar with a tight lid.
Heat 2 tablespoons of gingelly oil and add to the pickle. (i love it be oily). You can keep it outside for a couple of days and refrigerate it to last long.
#kadumanga #joeskitchen #pickle
I would like to share this recipe with you because my granny used to use this and I found this very tasty and yummy.
1/2 kg Mango / Green Mango Raw
Salt -1/4 Teaspoon
Gingelly oil sesame oil -1 Tablespoon
Mustard seeds -2Tablespoon
1/4 Teaspoon Fenugreek seeds powder
6 - 7 pod Garlic sliced - cloves or whole
Ginger julienned - a thumb-sized piece
2 green chilli chopped
handful Curry leaves
Turmeric Powder -1/4 Teaspoon
Red chilli powder -3 Tablespoon
pinch Kaayam
Vinegar -1 Tablespoon (optional)
Salt to taste
Clean and cut the mango into small pieces with the skin on like in the picture.
Add salt and combine well. Keep it in a jar overnight or for a day or two.(This step is optional, but i do it all the time)...When you are ready to make the pickle -
Heat 2 tablespoons of gingelly oil in a pan and add mustard seeds. When they pop up add fenugreek seeds (or you can use 1/8 the tea spoon powdered fenugreek at the end) and curry leaves.
Add sliced garlic, ginger and green chiles and saute till the raw smell disappears.
Make a paste with red chilli powder by adding some water and add to the pan, or you can add it directly as powder.
Then add turmeric powder and combine well. Add 1/4 cup hot water and bring to boil. Simmer till it is thick.
Switch off the flame and add Hing/ kayak and if you are using fenugreek powder add now.
Add the mango pieces when it is still hot and mix well. You can add vinegar if you are using it.
Leave it in the pan for a couple of hours and then transfer it to a glass jar with a tight lid.
Heat 2 tablespoons of gingelly oil and add to the pickle. (i love it be oily). You can keep it outside for a couple of days and refrigerate it to last long.
#kadumanga #joeskitchen #pickle
4 سال پیش
در تاریخ 1399/12/03 منتشر شده
است.
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