KADUMANGA (MANGO) ACHAR RECIPE

It is really simple. One KG very tender mangoes, 250 gm. chilli powder and 125 gm. mustard powder, with salt to taste. Quantity of chilli may be increased to give a kick, like strong tea! Children will not be able to take it!

Choosing the tree is most important. Nowadays, because of great demand, all sorts of mangoes are used. It becomes a fraud, even to call it kadumanga.

Some namboodiri families have the suitable trees. The tender mango will give plenty of pungent, sticky juice, when you remove the stalk. The mango will taste very sour. These are the two indications. As the mangoes are collected at a very tender stage, the weight will be much less. So it is very costly.

METHOD OF PREPARATION

The mangoes should be mixed with salt (only experience will teach how much) and kept for a week. Never add even a drop of water. The juice will ooze out from the fruits and must be segregated and strained The chilli and mustard powder may be added and mixed thoroughly to give a thick liquid to which the mangoes, which will change colour slightly and shrink during this period, must be added.

Keep the pickles in a bharani (glazed earthen jar), cover with a cloth piece dipped in oil and close the vessel air tight. Every time the jar is opened, the oily cloth must be replaced with a fresh one. All this can be avoided if small jars are used, which may be kept in the fridge.

It is desirable to  fill the container to the full, so that no air remains inside. A few cashew nuts, with the hard shell intact, may be added as a preservative.

Keep it, at least for three months, to mature.

Ambalapilly namboodiri family at Cherpu-Chenam sells good quality kadumanga.