Kannimanga or tender mango pickle is an all-time favourite that is mostly enjoyed with hot kanji (rice porridge). Check out the easy recipe of tender mango pickle that can stay good for years in air tight containers.
Ingredients
1 big bowl of tender mango preserved in brine (A tiny bit of the mango stalk should be retained. Wash the mangoes and wipe them dry. Preserve them in a glass jar along with rock salt up to two weeks. Do not forget to shake the jar occasionally. The mangoes will shrink. The juice that oozes out of the mangoes too is used while preparing the pickle.)
10 tbsp chili powder
7 tbsp mustard seed powder
1 ½ asafoetida powder
½ tsp fenugreek powder
100 ml sesame oil (in which asafoetida has been roasted)
Preparation
Drain the water from the tender mango into a bowl
Add asafoetida powder, chili powder and mustard seed powder
Mix well without forming any lumps
Add the brined tender mangoes
Now add the fenugreek powder
Add the sesame oil too
Give everything a good mix
Store this pickle in air tight jars or containers
Tender mango pickle prepared like this could be stored for years.
