How to make Tender mango pickle or Kannimanga achar
Tender mango pickle or Kannimanga achar is a traditional pickle recipe from Kerala.
Kannimanga is a Malayalam word which refers to small and green tender mangoes. The special taste of Kannimanga achar or Tender mango pickle is due to the presence of heat of various spices and the essence of tender mangoes. Red chilly powder imparts a red colour and a spicy flavour. The presence of mustard seeds compliments the taste of tender mangoes and the inclusion of fenugreek powder, asafoetida and sesame oil provides an irresistible taste. Even though there exist several pickle recipes in Kerala, Kannimanga or tender mango pickle is considered to be the most popular and liked among the Keralites. Let’s have a look at the ingredients required and the method of preparation of Kannimanga pickle or Tender mango pickle.
Ingredients for making Tender mango pickle or Kannimanga achar
- 1 kg of small tender mangoes (Kannimanga)
- 1½ tablespoon of mustard seeds
- 1/2 teaspoon of fenugreek seeds
- 3 to 4 tablespoon of red chilli powder
- 1/4 teaspoon of Asafoetida powder
- 2 tablespoon of Sesame oil/Gingely oil/Nallenna
- Salt as per the taste.
Method of preparation of Tender mango pickle or Kannimanga achar
- Wash the tender mangoes in clean water. Now, drain the water and dry it using a clean towel.
- Take out a washed and cleaned bharani and add the tender mangoes.
- Add the salt as per the taste (minimum of 1 tablespoon of salt) and place the lid of the bharani. Cover it nicely with a cloth and tie it up.
- Keep it aside for about 3 weeks. In between stir the contents on every two days with a dry wooden ladle and close it tightly.
- Stirring the contents on every second day keeps it from getting spoiled.
- Some of the mangoes will melt in and this gives a real taste.
- Transfer the mangoes to a clean vessel. Lightly roast the powders and the crushed mustard seeds and add these to the brine (the salt water solution) remaining in the bharani.
- Mix the contents well and add the mangoes.
- Heat the sesame oil and when it’s cooled, pour it over the mango pickle. Cover the opening of the bharani with a white cloth dipped in oil. Place the lid and cover it up tightly with a cloth.
- Keep the bharani or the jar in a dark place for about 3 months.
- After 3 months open the lid and mix the contents well. Good quality and tasty mango pickle is ready and serve it with boiled rice or curd rice.