Kadukash ( Sindhi Mango Pickle) Recipe

Name: Kadukash ( Sindhi Mango Pickle)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 kg green mangoes; 150 g salt; 2 -3 tablespoons kashmiri chili powder; 50 g fenugreek seeds; 50 g anise seeds; 2 tablespoons black pepper, coarsely ground; 1 teaspoon turmeric; 1 tablespoon black cumin seeds; 2 tablespoons onion seeds; 6 leaves mace, ground; 1 teaspoon nutmeg; 4 cinnamon sticks; 1 liter vinegar; 1 liter oil

Servings: persons

5 kg green mangoes
150 g salt
2 -3 tablespoons kashmiri chili powder
50 g fenugreek seeds
50 g anise seeds
2 tablespoons black pepper, coarsely ground
1 teaspoon turmeric
1 tablespoon black cumin seeds
2 tablespoons onion seeds
6 leaves mace, ground
1 teaspoon nutmeg
4 cinnamon sticks
1 liter vinegar
1 liter oil

1
Peel and grate mangoes or shred finely.
2
Keep mace, vinegar, cinnamon and nutmeg separately.
3
Add remaining ingredients to the grated mangoes.
4
Mix well and put in a jar.
5
Keep it overnight.
6
The following morning, coarsely grind mace and cinnamon.
7
Add it to the mango mixture with nutmeg and vinegar.
8
Mix well.
9
Cover with oil.
10
It is ready for eating after 1 week.

3275

kcal

Calories

252

Fat

272

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5 kg green mangoes, 150 g salt, 2 -3 tablespoons kashmiri chili powder, 50 g fenugreek seeds, and more.

Yes, Kadukash ( Sindhi Mango Pickle) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kadukash ( Sindhi Mango Pickle)

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