Kannimanga Achar Recipe

Cooking Directions

• STEP 1.Dry roast ½ tsp fenugreek seeds and 1 tsp mustard seeds separately in a pan. Grind the ingredients to form a powder.
• STEP 2.Dry fry 4 tbsp red chilli powder in a pan. Add the ground powder and mix well.Into the pan also add ¼ tsp of asafoetida powder.
• STEP 3.Add 2 cups of salt solution from the brine and bring to boil.
• STEP 4.Add ½ kg brined tender mango into the vessel and mix well with gravy.
• STEP 5.Transfer into a glass jar and store.
• STEP 6.In a pan heat 3 tbsp gingelly oil. Once ready, pour over the pickle.
• STEP 7.Close the jar with a lid. Tie a cloth around the lid of the jar and store in a cool dark place for 1 month.