Tender mango pickle


Here's a fine pickle for all seasons. Tender mango pickle or kannimanga achar can be made and preserved even for the next season. Here's how to make the pickle and keep it intact.

3 kg tender mangoes (with the small stem retained)
½ tsp asafoetida
100 gm mustard
250 gm Kashmir chilly powder
4 tsp spicy chilly powder 
Salt, to taste

Wash mangoes along with the small stems, set aside and drain out the water
Clean the mangoes dry
Wash and drain mustard seeds
Crush them in a mixer to remove their skin
Boil the required quantity of water with salt and set aside to cool
Add the Kashmiri chilly powder to the salt mixture and blend well
Those who love it more spicy can add some ordinary chilly powder too
Add asafoetida, crushed mustard, and red chilly powder to the mix and make a smooth runny paste
Arrange the mangoes in a jar and pour the mixture into it
See that the mangoes lie immersed in the water
Spread a neat piece of cloth dipped in gingelly oil over the mangoes to keep them away from fungus and mould
The pickle can be used after it's kept thus for a month.

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