Special and traditional tender mango/kadumanga/kannimanga pickle (achar) is a favorite recipe for me. My mother in law is a master in making this tender mango pickle. I learned this pickle recipe from her. This kannimanga curry makes our meal tastier. My son loves his lunch if there is butter milk with kadumanga achar.
In each mango season amma is busy with collecting the sour tender mangoes, cleaning them and preserving those mangoes by adding salt. She keeps the salted mangoes or uppumanga in a ceramic pot called bharani. Preparation of these mangacurry or manga achar is little bit complex for a beginner which has two stages - preparation of uppilitta kannimanga and achar making. You can use this traditional Kerala pickle recipe with tender mango for two years if you prepare it in the proper way.
Ingredients:
- Salted tender mangoes
- Brine of salted mangoes - a little
- Mustard seeds - 2 tsp
- Chilly powder - 2 tsp
- Asafoetida powder - 1/2 tsp
- Sesame oil or Nallenna - 1 tsp
Preparation:
Prepare the uppumanga in a ceramic pot by adding enough water and salt to the tender mangoes. After 15 days you can start the pickle making. Roast the mustard seeds. Take care to don't splutter them. When it cool separate the black covering and inner yellow pulse of mustard. Fry the chilly powder and asafoetida powder in a pan without burn them more. When they become cool, mix with mustard powder. Put the shrunk tender mangoes into the powder mix. Heat the oil and allow cooling. Pour it on the pickled mangoes. Mix again. You can pour the brine into it (don't pour more brine to avoid extra salt). Instead of this brine, to avoid excess salt you can add boiled and cooled water into the manga curry. Take care to add only sufficient water. Otherwise it may lead to less durability of tender mango pickle.
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