Go Back
+ servings

Kerala Mango Pickle ~ Kadumanga Achar

This instant Kerala style mango pickle has many names to it, depending on where in Kerala you are talking about it– Kadumanga Achar (shortened for Kadugu Manga Achar), Mangai Curry or simply Manga Achar. It is one the easiest of the pickles you can make and can rarely go wrong with it. It is also a very integral part of the Kerala banquet feast called the Sadya.
Course Condiments, Pickles, Preserves
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 cup
Author Manju


  • 2 tbsp Gingelly Oil / Sesame Oil pickles are most always made with this oil
  • 1 cup diced raw mangoes
  • 1 tsp fenugreek seeds
  • 2 tsp mustard seeds
  • 1 tsp asafetida
  • 2 tbsp red chili powder / cayenne powder
  • salt to taste (about 4 tsp)
  • 1 tsp vinegar


  • Dry roast the fenugreek seeds and powder them coarsely with a mortar and pestle.
  • Heat the oil in a wide bottomed pan, add the mustard seeds and let them splutter. Reduce heat and add the asafetida, raw mangoes, red chilli powder and salt. Toss in the powdered fenugreek and mix well. Add the vinegar and give it another toss.
  • Let it cool down completely and transfer to an airtight ceramic or glass jar.


Make sure the jar is completely dry and always use only a dry spoon to take the pickle out.