Capsicum Kadumanga/ Easy Mango Pickle

Capsicum Kadumanga

Kadumanga is indispensable in Kerala Sadhya. It is a spicy condiment made with green mangoes. Whenever we get raw mangoes I make a batch of Kadumanga which is a quick and instant mango pickle. Capsicum/bell pepper tastes yummy in pickles and has a unique flavor.This is not excessively spicy and makes a good accompaniment with rice. It can be stored in the fridge for 2-3 weeks.Try this you will surely love it.

Cooking time- 25 minutes
Recipe type-Pickle/Preserve
Cuisine- Kerala/Indian

Ingredients
Raw mango chopped- 3cup
Capsicum chopped- 2 cup
Asafoetida- 1/2 tsp
Fenugreek powder- 1/2 tsp
Ginger thinly sliced- 1 tsp (optional)
Garlic- 4-5 cloves
Mustard seeds- 1 tsp+ 1/2 tsp
Green chilly chopped- 4
Chilly powder- 2 1/2 tbs
(Or according to your spice tolerance)
Salt to taste
Gingerly oil- 1/3 cup
Curry leaves-2 springs
Hot water- 1/2 cup
Vinegar- 2 tbs (optional)

Wash and wipe the mangoes dry, remove skin and chop into small pieces. Mix in salt and keep aside for 2-3 hours.This will help to shed liquid from the mango. Do not discard the liquid, you can use to adjust consistency of the gravy.

Heat a pan and dry roast 1/2 of the mustard seeds. When it just begins to splutter switch off the flame and grind this into a coarse mixture and keep aside.

Heat oil in a pan and add the rest of the mustard seeds. When it splutters add green chilly,garlic,ginger and curry leaves. Add the chopped capsicum and saute in medium flame for 4-5 minutes or till it becomes soft. Add chilly powder,fenugreek powder and asafoetida. Strain the water from the mangoes and add along with half cup of hot boiling water.Allow the gravy to thicken.

Switch off the flame and add chopped mangoes, vinegar (optional) and coarsely grounded mustard seeds and mix well. Serve with rice.