Monday, 3 October 2016

Kadugu Manga | Tender mango pickle | 300th Post

Today is the last day of this mega marathon. Yippeee!!! I succeeded this time in posting all the recipes almost on time. Also this is the 300th post I am publishing. What a coincidence. And I am posting my favourite pickle. This pickle tops my list. If this pickle is available I will eat anything!!

I guess kadugu manga is the most favourite pickle of all kerala brahmins. Haven't heard anywhere else so... Others prepare kanni manga achar, or vadu maanga oorgai, but both of them can't come near the authentic kadugu manga oorgai that is prepared in the kerala brahmin household. I guess it depends on the type of this raw mango. Though I am unable to find what this particular type of raw mango is called. I guess the tiny mangoes of the raw mango with which we prepare "aavakkaya oorgai" might be the apt one.

Mind you this pickle preparation is a strenuous job. But this pickle is very healthy since when compared to other pickles this has less oil and no water is added. The water that is seen in the pickle comes from the mangoes it self. 

Vadu manga / maavadu / baby mangoes - 5 cups heaped
Salt (rock salt preferred) - 1 cup
Castor oil or sesame oil - 2 tbslp

*The baby mangoes should be round variety

To Roast and grind
Red chillies (Long variety) - 20
Vendhayam (fenugreek seeds/ methi seeds) - 1/2 tsp
Mustard - 3/4 tsp
A small piece of turmeric Or turmeric powder - 1/4 tsp
Asafoetida - 1/4 tsp


  • Choose fresh, roughly same size of baby mangoes / vadu manga. Wash properly and don't remove the stalks. You can probably cut the stalks if they are too lengthy but dont remove them completely.
  • Pat dry completely in a clean kitchen towel and dry in the shade for making sure it has no water. 
  • In a porcelain bowl or glass bottle, big enough to hold the mangoes, transfer the mangoes and salt in layers. 
  • Keep stirring or shaking the mangoes every day. By the second day, water would have started oozing out of the mangoes. Keep stirring daily until the water level reaches above the mangoes. Generally this takes about 15-20 days time.
  • Now, roast the items given under ‘To roast and grind table’. Add asafoetida powder towards the end. (I used the solid ones). No need to roast the turmeric. Roast until the mustard starts cracking. Do it in medium flame. Cool down and powder everything.
  • Take the salted water from the raw mangoes and mix in the chilli powder and mustard powder in clean bowl and add to the mangoes. 
  • Keep the jar covered air tight and keep in a cool dark place. Keep stirring every day for another week. The pickle will be ready to use in a week.

Kadugu Manga is ready!!! Relish it with a bowl of thayir sadam....


  • As always told for pickles, always use clean spoons while handling the pickle.
  • Use only peengan/bharani or glass bottles as others may not withstand the salt content in the pickle.
  • Using kal uppu / rock salt is recommended.
  • Do not forget to toss the mangoes everyday atleast 2-3 times for a week.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68


  1. Oh how cute..the baby mangoes look like a treat...wish I could spot these some where here.

  2. This is so much like the vadu mangai oorugai we make. Looks so yum. Congrats on your 300th post..

  3. The baby mango pickle sounds awesome. I have never made this pickle though.

  4. Congrats for 400th post.tender mango pickle looks mouth watering.

  5. drooling on your pics of Kadugu Manga

  6. maavadu and thayir sadam is an super awesome heavenly combo. Congrats on 300 posts.

  7. Slurp slurp, those kadugu manga pickle is just irresistible, mouthwatering here.

  8. Congratulations on your 300th post Ruchi. That is an absolutely delicious looking mango pickle.

  9. congratulations on your 300th post. This mango pickle it too yummy to just read. Looks mouthwatering.

  10. Congratulations on the milestone and what a fantastic mango pickle!..I enjoyed all your dishes Ruchi..good dishes you got on!

  11. Please refrain from using porcelain/bone china/jaadi. All of the mentioned are mostly made of cow bones