Kannimanga Achar Recipe is a recipe made using Tender Mangoes and is a specialty of Kerala. This recipe is very simple to make and can be stored for longer time.
It has happened so many times, that we think of some of the moments that went by and we feel that we didn’t enjoy it enough.
Yet, we fail to ensure that we do not repeat it and cherish every one of those moments that are still to come, when it comes.
In about a month from now, it will be one year that we moved into our own house.
It was a dream come true and boy, what an achievement that was.
We had planned so much for it and spend hours putting the plan together.
And then it happened.
And when it happened it happened so quick that we didn’t even realize that we were moving into our own house.
The fact that we had to vacate the house that we were living in, made the entire thing is hasty affair.
So we moved into a house that was practically raw. That meant that we had to get the interiors done while we were staying in it.
It was a nightmare. But at the same time, it was fun too. And challenging of course.
We would sleep for barely 4 hours. There was a ton of cleaning work to be done after the carpenters left for the day.
And we spent hours together cleaning the house before we could go to sleep only for the carpenters to come back the next day and dirty it again just as the previous day.
But we never regretted because it was our own house.
It took us almost 4 months for all of the interiors. So we never got the opportunity to think about anything else for these 4 months.
And that meant that we lost our on enjoying these 4 months.
Our dreams of spending the evenings together in our balcony looking at the lake in front of the balcony were never fulfilled.
When we wanted to do after all of the interiors, when we had some time to do it, the lake was encroached.
We ended up sitting in our balcony staring at what was left of the beautiful lake and few concrete structures.
But then that’s life.
There is always an opportunity cost involved. We cherish something at the cost of another. And it is here that it becomes important for us to prioritize.
It’s a choice between reading that storybook for my daughter at bedtime or, reading my favorite book for myself.
It’s a choice between watching that FIFA World Cup Match of my favorite team and spending that time with Dilip over a cup of coffee (I am not a fan of football though but Dilip is and this statement should be for him).
It’s a choice between cooking that favorite recipe of Dilip’s and watching that movie together on Star Movies.
Eventually, it’s a choice that we make.
Make the right choices and prioritize relationships over everything else. Don’t give yourself an opportunity to regret for something you always dreamt of doing but couldn’t do.
Do it at the next available opportunity.
“Cherish today, for today is a Present”. And hence it is called as “Present”.
Kannimanga Achar Recipe – Tender Mango Pickle
Kannimanga achar recipe is usually made in the beginning of Summer when the mango trees are filled with tiny baby mangoes. Kannimanga is made in huge quantities and stored in Bharani’s or a glass jar.
Just like Kannimanga there is one more pickle named Kadumanga, which has almost the same style of making.
Kannimanga achar recipe tastes really good when served with curd rice. In fact you can serve Kannimanga along with plain rice and some curry.
Kannimanga Achar Recipe
- 1/4 kg Kannimanga / tender mango
- Salt to taste
- 3 tbsp Chilly Powder or to taste
- 2 tsp Yellow Mustard Seeds crushed in a mortar and pestle (You can crush them in a mixer instead)
- 1/4 tsp Mustard Seeds to temper
- 3 tsp Gingelly Oil
- Wash the tender mangoes well and put aside to drain off excess water or pat dry.
- Each tender mango should have a little stalk along with them so do not remove their stalks completely.
- Put them in a bharani.
- Boil some water and cool it down to room temperature.
- Add this water to the mangoes in bharani.
- Close the bharani with its lid and keep aside for 1 – 2 days. Water will ooze out from the tender mangoes.
- Take out the bharani in 2 days.
- Heat a pan, add 2-3 tsp gingelly oil.
- Add mustard seeds and let it splutter.
- Take out the mango gravy in a bowl from the bharani and pour it into the pan.
- Add mustard powder, chili powder and salt to taste, and bring it to a boil. Remove from the fire.
- Check the salt and if needed add more salt.
- Let it cool down completely.
- When the gravy has cooled down, add the gravy back to the mangoes in bharani glass jar and shake and mix well.
- Close the bharani with its lid. Keep in a cool, dry place for at least three months before using. Use a clean and dry spoon to serve the pickle.
The more the pieces are soaked in the masala mix, the tastier it will be.
The liquid level should be above the mango pieces so that the mangoes are completely soaked in.
MY PICKS FOR THIS RECIPE
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