Kannimanga Achar Recipe

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.

Course Side Dish

Cuisine Indian

Calories 209kcal

Author Puja

Ingredients

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

Instructions

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.

Notes

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.

Nutrition