Kannimanga Achar

Kadumanga/kannimanga Achar/Tender Mango Pickle

Though there are a lot of varieties of pickles, we can say Tender Mango Pickle is the king of pickles! !! The heat of the spices, pure essence of the tender mango's taste,which makes this pickle so special....

Ingredients :
Kannimanga  /Uppilitta Kannimanga / Tender Mangoes : 1/2 kg   + The salty solution from the brine
Mustard Seeds : 1  tbsp
Fenugreek Seeds /Uluva : 1/2 tsp
Red chilly Powder : 3 to 4 tbsp or according to your spice tolerance
Asafoetida Powder/Hing/kayam : 1/4 tsp
Sesame Oil /Gingely Oil /Nallenna : 3 tbsp
Salt to taste

Method Of Preparation:
1. Wash the tender mangoes, drain, pat them dry and keep aside. Take care that the mangoes are real dry with no trace of water.
2. Place the mangoes in a bharani ( traditional earthen pot) and layer them with salt.Now close the lid and tie the mouth of bharani with a clean cloth.
3. Keep this for 2 to 3 weeks . By then the mangoes will shrink and there will be salt brine. These mangoes can be kept for years.


How to make Kannimanga Achar | Tender Mango Pickle:

1. First prepare brining the tender mangoes/Uppumanga /Uppilitta Kannimanga...See the method of preparation here.
2. After having been in brine for 3 week. Now its time to make Pickle /Achar.
3. In a frying pan, on a medium-low fire, dry roast the mustard seeds and the fenugreek /uluva seeds for a minute or so, remove from the fire and allow to cool. When cool, grind to a powder and keep aside.
4. In same pan, add the red chilli powder and roast for couple of minutes. (Note : Care should be taken not to burn the spices while heating it, so keep stirring continuously.)
5. Add the ground mustard / uluva powder to red chilli powder and combine well.
6. Now pour the brine from the mangoes and bring to a boil remove from the fire. Adjust the salt and add more salt if needed. Let it cool.
7. When the gravy has cooled down, add the gravy to mangoes in bharani /glass jar and shake and mix well.
8. Heat  sesame oil /gingely oil /nallenna for a minutes remove from the fire; cool them and pour on top of the pickle.
9. Tightly cover the mouth of jar with white cloth; close it with a lid and keep in a cool dark place for 2-3 month, atleast for 1 month. Then open and use whenever needed.
10. Traditional Kerala style Kannimanga /Kadugumanga achar /Tender Mango Pickle  is ready!
11. Serve and Enjoy....

Notes :
Be cautious not to get the pickle in contact with water.
Use only clean dry spoon to scoop the pickle from the jar. Do not use wet spoon which adds moisture and the pickle very easily get "fungus" and that spoils the whole pickle.
If the oil seems to less add boiled and cooled oil to the top of the pickle, sesame oil gives authentic & special flavor to the pickle and it helps pickle stay longer. .This will prevent fungus.
If you adding more chilly powder then roast it before adding and mix well. It wont be spicy since the sourness of the mangoes will compensate its heat.
Avoid using steel container for storing..Always store in dry ceramic jar /bharani or a glass jar and please note to clean the bottle and caps you planning to use for pickle with hot water and wipe and dry well without any water content.