UppuManga /Uppilitta Kannimanga /Brined Tender Mangoes : 2 lb /1 kg (approximately 4 1/2 cups) + The salty solution from the brine
Mustard Seeds : 1 1/2 tbsp
Fenugreek Seeds /Uluva : 1/2 tsp
Red chilly Powder : 4 tbsp or according to your spice tolerance
Asafoetida Powder/Hing /Perungaya podi /Kayam podi : 1/4 tsp
Sesame Oil /Gingely Oil /Nallenna : 2 tbsp
Salt to taste
First prepare brining the tender mangoes/Uppumanga /Uppilitta Kannimanga…See the method of preparation here.
After having been in brine for 3 week. Now its time to make Pickle /Achar.
In a frying pan, on a medium-low fire, dry roast the mustard seeds and the fenugreek /uluva seeds for a minute or so, remove from the fire and allow to cool. When cool, grind to a powder and keep aside.
In same pan, add the red chilli powder and roast for couple of minutes. (Note : Care should be taken not to burn the spices while heating it, so keep stirring continuously.)
Add the ground mustard / uluva powder to red chilli powder and combine well.
Now pour the brine from the mangoes and bring to a boil remove from the fire. Adjust the salt and add more salt if needed. Let it cool.
When the gravy has cooled down, add the gravy to mangoes in bharani /glass jar and shake and mix well.
Heat sesame oil /gingely oil /nallenna for a minutes remove from the fire; cool them and pour on top of the pickle.
Tightly cover the mouth of jar with white cloth; close it with a lid and keep in a cool dark place for 2-3 month, atleast for 1 month. Then open and use whenever needed.
Traditional Kerala style Kannimanga /Kadugumanga achar /Tender Mango Pickle is ready!
Serve and Enjoy with anything as you wish! Pairs well with curd rice or with rice gruel!