Kadu Manga (Kerala Mango Pickle)

Kadumanga reminds me of Good fridays. Especially the ones spent at my mom's house at Karthigapally....beautiful memories of summer vacations spent eating mangoes after mangoes and throwing it away after the first bite... O yes, the place was full of mangoes (and the house itself was named after the mango trees- Mankiyil)

We used to go to the Marthoma church (obviously, we are marthomites and grandparents are members of that church) very religiously every Sunday and all days in between (for Vacation Bible School). My favourite memory of that church is the Good friday meal...  Kanji (Rice Gruel), payar (Green Gram Saute) and kadumanga (Mango Pickle) and Pappadam (crisps) and the spoon was made of mango leaf. Since mangoes are in season only a few months of the year, I make it in large quantities. But since, My hubby prefers Mango Thokku Pickle (the Tamil Nadu version), I usually make that now (will post the recipe soon).. so heres my favourite Kadumanga recipe

Raw Mangoes: 1 kg (cubed)

Gingelly oil : 1/4 Cup

Mustard Seeds: 1 tbsp

Curry leaves: a few sprigs

Ginger: 1 inch julienned

Garlic: 10 cloves sliced

Turmeric Powder: 1/2 tsp

Kashmiri Chilly powder: 4 tbsp

Fenu greek powder: 3/4 tsp

Asafoetida: 1/2 tsp

Salt: as required

Vinegar: 1/4 cup

Boiled water: 1/2 cup

Heat the 1/4 litre oil in a thick bottomed pan and splutter the mustard and curry leaves.

Throw in the ginger and garlic and saute till raw smell goes.

Lower the heat to medium and add the powders (chilly, turmeric)

Now add the boiled water, required salt and let it come to a boil.

Now you can add the cubed mangoes and the vinegar and turn off the stove after it boils along the edges.

Mix in the fenugreek powder and asafoetida powder.

Allow it to cool and store in bottles and preferably refrigerate it.

Goes well with Rice Gruel and Rice.