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Kadumanga Kari - Oil-free Tender Mango Pickle

Ingredients

Makes: 600gms

This pickle,rarely served at feasts,it also called 'kannimanga kari' in certain parts of Kerala.Most gourmets regard it as the queen of Malayali pickles.The problem is that not all tender mangoes yield the best pickle.The right type is the fruit of a very local variety of mango called chandrakaran.Frankly,it is easier to buy the pickle from a south Indian shop than to get this variety outside Kerala!

500gms tender mangoes

50gms salt

50gms dry red chillies,seeded and powdered

50gms mustard seeds,powdered

10gms asafoetida powder (hing)

Method of Preparation

• Wash mangoes and dry thoroughly.
• Place layers of mangoes and salt in a dry stoneware pot.Keep tightly closed for 3 days and shake the pot once a day.
• Remove brine,place in a pan and bring to boil.
• Allow to cool and mix in spice powders.
• Pour over mangoes in the pot,cover with a piece of cloth dipped in sesame seed oil and close tightly.Seal with wax if possible.
• Use after 3 months.
• Note: Chop mangoes and mix with chopped tomatoes,onions and cucumber for a tangy salad.Or cut mangoes into halves and serve with drinks as a spicy accompaniment.Use the seeds in both cases.