DISH NAME : KADUMANGA / KANNIMANGA ACHAR (TENDER MANGO PICKLE)

Preparation Time : 30 minutes

Cooking Time : 5 minutes

Description

This pickle is made with tender or small whole raw mangoes. This takes longer time to mature. During summer months, raw small tender mangoes in bunches are available. When pickling, a small piece of stalk is kept on the mango, as cutting off entire stalk, will bring out some milky sap which will spoil the pickle.

Note

1) Mangoes should be very sour.

Method

1) Cut off mangoes from bunch,leaving about 1 cm. of stalk.
2) Wash well and dry mango with a clean dry kitchen cloth.
3) Layer salt with mangoes in a clean dry jar. Close jar tightly. Keep aside for 15 days. Shake the jar once or twice daily, so salt spreads to all the mangoes.
After 15 days:-
1) By 16th day all mangoes would be shrivelled giving out some water.
2) Seperate mangoes from brine.
3) Warm chilli powder. Add mustard dal and let that also warm through. Put off fire, then add asafoetida powder.
4) When chilli mixture cools, add this to brine. Mix well.
5) Add mangoes to the brine solution.
6) Heat gingelly oil and keep aside to cool.
7) Then pour over mango. Close the lid of the jar tightly.
8) Keep the jar aside to mature for 45 to 60 days.

Serving Suggestions

Serve with rice or kanji (rice gruel).