Kadumanga Achar/Cut Mango Pickle/Instant Mango Pickle

This is a traditional pickle of Kerala. 

Kadumanga achar/cut mango pickle is a very common pickle served during Onam Sadhya.


Raw mango/Pachamanga – 2 nos
Ginger, chopped – 2 tbsp
Garlic, chopped – 2 
Green chillies – 2 nos
Curry leaves – 2 sprigs
Mustard seeds – 1 1/2 tbsp
Fenugreek seeds – 1 tsp
Kashmiri chilli powder – 4 tbsp
Turmeric powder – 1 tsp
Asafoetida powder – 1 tsp
Fenugreek powder – 1/4 tsp
Gingelly oil – 1/2 cup
Water- 1 cup
Vinegar- 1 tbsp (optional)
Salt to taste


Peel dark green skin of the mango and cut the mango into small pieces. Add salt into the mango pieces. Mix well and keep aside for 6-8 hours.

Heat oil in a kadai. Splutter mustard seeds , fenugreek seeds. Add curry leaves. Add chopped ginger, green chillies and garlic. Saute well on low heat. Add red chilli powder, turmeric powder, asafoetida powder and fenugreek powder. Saute well. Add salt and 1 cup of water. Boil over low heat. When the gravy is slightly thickened, switch off the stove. Add mango pieces and mix well. Taste the pickle and check for salt. If you need sour taste, add vinegar. Allow it to cool. Transfer into airtight jars.

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