Tender Mango Pickle – Kannimanga Achar2013-09-29
- Yield : 250 gm
- Servings : 20
- Prep Time : 15m
- Cook Time : 10m
- Ready In : 3m
Tender Mango Pickle ( Kannimanga Achar ) is a tasty Kerala style spicy achar made with tender mangoes. The pure essence of tender mangoes which makes this pickle very tasty and special.
- Kanni manga - 1/4 kg
- Kashmiri chilly powder - 3 tbsp
- Fenugreek powder - 1/2 tsp
- Mustard seeds - 2 tsp crushed
- Asafoetida - 1/4 tsp
- Sesame oil - 4 tbsp
- Salt to taste
Wash and clean small mangoes . Drain the water completely and dry with a clean towel.
Mix salt with mangoes in a bottle or bharani and cover the lid with a cloth nicely and tie it up. Leave it for about 15 days. In between open bharani on the 3rd, 5th, 6th and 8th day and stir well with a dry wooden ladle and close tightly . Now when you open the bharani on the 15th day the mangoes should look wrinkled and lose the green colour and will change to yellow.
Transfer the mangoes into a clean vessel. Dry roast all powders and crushed mustard seeds slightly and mix with the brine in the bharani. Mix well and add the mangoes .
Heat sesame oil and once cooled pour it over the mango pickle. Place a white cloth dipped in oil on top and cover it with the lid .
Keep the jar in a dark place . After 3 months open it and mix well. Mouth watering achar is be ready . Serve them with curd rice or any type of boiled rice.
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