Sindhi Aam Ka Kadukash (Spicy Mango Pickle)
Experience the tangy and spicy flavors of Sindhi Aam Ka Kadukash, a traditional mango pickle that captures the essence of summer! This delightful recipe not only showcases the vibrant taste of raw mangoes but also combines a symphony of aromatic spices, making it a perfect accompaniment to your meals. Ideal for enhancing your curries, parathas, or even enjoyed straight from the jar, this pickle is a celebration of Sindhi cuisine. Perfect for special occasions or everyday meals, it’s a delightful treat that can be prepared in bulk and enjoyed for weeks!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Green mangoes
5 kg (peeled and grated or shredded)
Salt
150 g (no preparation needed)
Kashmiri chili powder
2-3 tablespoons (no preparation needed)
Fenugreek seeds
50 g (no preparation needed)
Anise seeds
50 g (no preparation needed)
Coarsely ground black pepper
2 tablespoons (coarsely ground)
Turmeric
1 teaspoon (no preparation needed)
Black cumin seeds
1 tablespoon (no preparation needed)
Onion seeds
2 tablespoons (no preparation needed)
Ground mace
6 leaves (ground)
Nutmeg
1 teaspoon (no preparation needed)
Cinnamon sticks
4 (no preparation needed)
Vinegar
1 liter (no preparation needed)
Oil
1 liter (no preparation needed)
Instructions
1
Start by washing the green mangoes thoroughly and peeling them.
2
Grate the mangoes or shred them finely and transfer them to a large mixing bowl.
3
In a separate bowl, measure out the salt, Kashmiri chili powder, fenugreek seeds, anise seeds, coarsely ground black pepper, turmeric, black cumin seeds, onion seeds, ground mace, nutmeg, and cinnamon sticks.
4
Add all the spices, except for the mace and cinnamon, into the bowl with the grated mangoes.
5
Mix all the ingredients thoroughly to ensure the mangoes are well-coated with the spice blend.
6
Transfer the mixture into a clean, dry jar, sealing it tightly. Let it sit at room temperature overnight to allow the flavors to meld.
7
The next morning, coarsely grind the mace and cinnamon sticks together.
8
Add the ground mace and cinnamon to the mango mixture, along with the vinegar. Stir well to combine.
9
Pour in the oil and mix everything again, ensuring the mangoes are submerged in the oil.
10
Seal the jar tightly and store it in a cool, dark place. Your Kadukash will be ready to enjoy after one week, allowing the flavors to develop beautifully.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Sindhi Aam Ka Kadukash?
Sindhi Aam Ka Kadukash is a traditional spicy and tangy mango pickle made with grated raw mangoes and a variety of aromatic spices.
What does 'Kadukash' mean in this recipe?
'Kadukash' refers to the preparation method where the green mangoes are grated or shredded finely before pickling.
How many kilograms of mangoes are needed for this bulk recipe?
This recipe requires 5 kg of green mangoes.
What type of mangoes should be used?
You should use raw green mangoes that are peeled and grated for the best results.
How much salt is used in this pickle recipe?
The recipe calls for 150 grams of salt.
What kind of chili powder gives the pickle its color and spice?
Kashmiri chili powder is used, which provides a vibrant red color and a moderate spice level.
How many fenugreek seeds are required?
The recipe uses 50 grams of fenugreek seeds.
Are anise seeds included in the ingredients?
Yes, the recipe requires 50 grams of anise seeds.
What is the preparation for the black pepper?
Two tablespoons of black pepper should be coarsely ground before adding to the mangoes.
Does the recipe use turmeric?
Yes, one teaspoon of turmeric is included in the spice blend.
How much black cumin and onion seeds are needed?
The recipe uses 1 tablespoon of black cumin seeds and 2 tablespoons of onion seeds.
How is the mace prepared for this pickle?
Six leaves of ground mace are used, and they are ground together with cinnamon sticks on the second day.
How much nutmeg is added to the mixture?
One teaspoon of nutmeg is used in the recipe.
How many cinnamon sticks are required?
The recipe calls for 4 cinnamon sticks which are ground before being added.
What liquid preservatives are used in this pickle?
The pickle uses 1 liter of vinegar and 1 liter of oil as preservatives and flavor enhancers.
Why do the mangoes sit overnight?
The grated mangoes and initial spice blend sit overnight at room temperature to allow the flavors to meld properly.
When should I add the vinegar and oil?
Vinegar and oil are added the next morning after the mangoes have rested overnight with the primary spices.
How long does it take for the pickle to be ready for consumption?
The Kadukash pickle will be ready to enjoy after sitting for one week in a cool, dark place.
How should the pickle be stored?
It should be stored in a clean, dry jar that is sealed tightly and kept in a cool, dark place.
Is it necessary to submerge the mangoes in oil?
Yes, you must ensure the grated mangoes are completely submerged in the oil to preserve them properly.
Can this pickle be served with breakfast?
Absolutely, it is an excellent accompaniment to parathas and other breakfast items.
Is this recipe considered a fermented food?
Yes, the pickling process involves a period of resting and development that falls under traditional preservation and fermentation.
What is the primary flavor profile of Sindhi Aam Ka Kadukash?
The flavor profile is tangy from the raw mangoes and vinegar, combined with a complex, spicy, and aromatic heat from the diverse spice blend.
Do I need to wash the mangoes?
Yes, start by washing the green mangoes thoroughly before peeling and grating them.
What is the category of this dish?
It is categorized as a condiment and a preserve, specifically a traditional Sindhi mango pickle.
Can I use any type of vinegar?
The recipe specifies 1 liter of vinegar, which acts as a preservative; standard white or synthetic vinegar is commonly used for pickles.
Are there any specific seeds used for the 'onion' flavor?
The recipe specifically uses 2 tablespoons of onion seeds, also known as kalonji.
Does this pickle contain any sugar?
No, the recipe provided does not list sugar as an ingredient, focusing instead on savory and spicy flavors.
How long can this pickle be enjoyed?
When prepared and stored correctly in oil and vinegar, it can be enjoyed for several weeks or even months.
Is the mace added at the beginning?
No, the ground mace is added on the second day after the mangoes have rested overnight with the other spices.