Kannimanga Achar / Tender Mango Pickle

 Ingredients :

Kanni manga :- 1/4 kg
Chilly powder :-3 tbsp
Mustard seeds :-2 tsp crushed
Fenugreek powder :- 1/2 tsp
Asafoetida :- 1/4 tsp
Gingely oil :-3 tsp
Salt as req

Method :-

Wash and clean small mangoes with its stalk. Drain the water completely and pat dry with a  clean towel.
Mix salt with mangoes in a bottle or Bharani ( ceramic Jar ).  and cover the lid  with a cloth nicely and tie it up.Leave it like that for about  15 days. In between  open bharani  on the 3rd 5th 6th and 8th day and stir well with a dry wooden ladle and close tightly . Now when you open the bharani on the 15th day the mangoes  should look wringled and lose the green colour to a pale yellow.

Transfer the mangoes into a clean vessel .Dry roast all powders and crushed mastard seeds slightly and mix with  the brine in the bharani.Mix well and add the mangoes . Heat gingely oil and once cooled pour it over the mango pickle.Place a white cloth dipped in oil  on top and cover with the lid . (should be tied up with a cloth over the lid ) Keep the jar in a dark place . After 3 months open it and mix well.Mouth watering achar would be ready . Serve them with curd rice or any type of boiled rice.

Point to note :-
You can add  boiled and cooled water to get more gravy.But adding water will decrease the shelf life of the pickle.so it is better to use just the brine .Always use clean and dry spoon to serve the pickle.