Kadu Manga (Mango Pickle)

     Kadu manga is one of the signature pickle of Kerala. Its always served in sadyas. Here's the recipe to make this.

  INGREDIENTS
Unripe Mango - 2 large
Sesame Oil / Gingely Oil - 1/8 cup
Mustard seeds - 1 tsp
Crushed Mustard Seeds - 1tsp
Dried Red Chilli - 2-3
Curry Leaves - 2 twigs
Garlic - 5-6 cloves, crushed
Red chilli powder - 1-2 Tbsp
Fenugreek Powder / Fenugreek seeds - 1/4 tsp / 1/2 tsp
Asafoetida - 1/4tsp
Vinegar - 1-2 tsp
Salt -As required
 
  METHOD
                 Wash and dry the mangoes. Chop it into small pieces. Mix it with 1-2 Tbsp salt and set aside for 30 minutes or 1 hour. In a pan heat the oil and splutter the mustard seeds, red chilli & curry leaves. If you are using fenugreek seeds use it at this time. Now saute the garic cloves till the nice aroma comes and they turn a light brownish color. Switch off the heat and add the red chilli powder, fenugreek powder ( if not using seeds) & asafoetida. Pour the whole mixture into the mango pieces and stir till the whole mixture is well coated on to the mango pieces.(Add this mixture while it is still hot so that the mango pieces will get little soft, but not too soft and still crunchy. This helps in absorbing all the ingredients more faster). To the same pan add the vinegar and wash out the left out spice mixture into the pickle. Adjust the salt.
                   Keep the whole pickle in a cool dry place ( not in refrigerator).(Do not transfer it into bottles now since it will be difficult to adjust the spices & salt if needed) After 2-3 days again check the pickle and adjust spices & salt as needed. Now transfer them into clean, dry, airtight containers and the pickle can be now stored in refrigerator. Always allow atleast 1 week time before serving pickles so that all the ingredients are nicely absorbed into the pieces.