Tender Mangoes(nalla cheriya puli ulla Kanni Manga) -1 kg
Crystal Salt (kalluppu)-100gm
Boiled Cooled Water-Enough to soak the mangoes (opt)
Thilappichu ariya Vellam -manga nannayi mungi kidakkan patunna alavu
Red Chilli Powder(Mulaku podi)-3 1/2 to 4 tbsp (Can adjust the spice level )
Crushed Mustard Seeds(Kaduku Parippu)- 1 1/2 tbsp
Asafoetida powder (Kayam podi)-1/4tsp (opt)
Sesame Oil(Nallenna )-2tbsp (opt)
kanni manga achar/tender mango pickle
1.Very small sour kanni manga is the best to make this pickle ..
2.Cut each mango from bunch carefully with one centimetre stalk (thandu,kanni)
Kanni Manga Achar/Tnder mango pickle
3.Wash well and pat dry each mango with a clean towel..(water will reduce the shelf life )
We need stalk, to preserve the milky sap (chona) ,which plays an important role in this pickle to enhance the real taste and smell ..
4.Then Take a wide Clean dry jar or bharani ..
5.Place the mangoes in the jar and layer them with salt (kalluppu).
6.When complete close the jar with a tight lid and tie a white cloth around the neck …
7.Shake it well ..
8.Keep this jar in a dark place for 15 days ..In between shake the jar twice daily..
kanni manga achar/tender mango pickle
9.15th day take out the jar ..
10.U can see all the mangoes have shrunk and have plenty of salt brine .. This is called uppu manga .U can keep this for years
11.Heat mustard in a dry pan ..Turn off the gas and make sure u don’t splutter them.. Give a quick whip to remove the outer black cover from the mustard ..Now dust the cover and keep the yellow colour pulse alone ..
12.I never did this procedure ,its readily available in supermarket in the name of kaduku parippu.. So skip that step u got this Parippu..
13.Now heat a pan and add chilli powder and continuously stir the powder in low flame and remove the pan and add asafoetida powder and mix well .. Don’t burn the chilli powder .. Keep aside ..
14.Now separate the mangoes and salt water in two clean containers ..
15.Add the chilli powder,asafoetida powder and mustard seeds to the salt water and mix well.. (Use the salt brine as needed ,to make pickle ,otherwise the pickle will go really watery ) U will understand while doing this ..
16.Then to this add mangoes ..
Transfer this to the bharani and add one tsp of sesame oil
It acts as preservative .. (Boil and cool the oil before adding it .)
- Keep in a dark place for about 45 to 60 days …
18.So the real authentic kanni manga achar is ready to be served …
So in the next mango season don’t forget to try this yummy pickle 🙂
Note : In the recipe I added water coz sometime when u brine mangoes in salt and and take after 15 days ,u may feel the salt bit high .. So if so u can remove small amount of salt water from that and replace boiled and cooled water to balance the saltiness ..
Recipe in manglish 😉
Mangayude thandu muzhuvanum kalayathe kulayil ninnum murichu edukkuka ..
oro mangayum kazhuki nannayi thudachu vekkuka..
Mangayude kanniyile pasa kalayathe irikkan aanu thandu murikkaruthu ennu parayunnathu.. athu achanrinde ruchi kootum.
vaa vattam ulla oru jar alleel bharani edukkuka..
mangayum uppum thattukalakki adakki bharanayil eduka ..
nanny adachathinu sesham thuni kondu vaa bhagam ketti vakkuka ..edakku nannayi kulukki kodukkan marakkaruthu..
15 divasam agine vakkuka ..
15 -mathe divasam bharani thurannu uppu vellavum mangayum thaniye thaniye 2 valiya patragalil eekku mattuka ..
oru pan il kaduku choodakki edukkuka ,pottikkarauth..onnu chathachu edukkuka ..
muram undel athu onnu chetti eduthal parippu matram thaniye kittum..
illeel kadayil parippu thanneyaayi vagan kittum..
mulaku podi choodakki athil kayam cherthu vagi vekkuka ..
uppu vellathl mulakupodi ,kayam podi,kaduku parippu cherthu nannayi elakki yogippikuka ..
athilekku uppu manga koode ittu mix cheythu bharanayil aaki nannayi vaa moodi ketti vakkuka ..
45 divasam kazhinjal upayogikkam 🙂