Tender mango pickle bursts a flavour bomb on your taste buds with its salty and spicy goodness. These ‘kannimanga’ pickles are sure to tickle your nostalgia as it is often associated with the joy of childhood and the innocent anticipation for summer vacations.
Carefully picked tender mango is the perfect accompaniment with rice or gruel. Here is how to make it at home.
1 kg tender mango
¼ kg rock salt
½ litre boiled and cooled water
7 tbsp Kashmiri chilli powder
3 tsp mustard seeds
½ tsp fenugreek powder
1 tsp turmeric powder
5 tbsp sesame oil
Soak the tender mango in water mixed with salt for at least a week
The mangoes are ready to be pickled when they begin to shrink
Dry roast the Kashmiri chilli powder before mixing it in the soaking water
Add the mustard seeds, fenugreek powder and turmeric powder too
Heat sesame oil and pour into the pickle
Transfer the pickle into a dry jar
Secure the mouth of the jar using a piece of clean cloth
Open after a month
If the top part has become mouldy, then gently remove it before using the pickle.