Kanni Manga Achar / Tender Mango Pickle   

Its a mouth watering achar,try to use a very small mangoes. No need any cooking,you can keep this achar for years.

• Kanni manga -1 kg ( Keep it in boiled cooled salt water for 3 days )
• Red chilly powder -5  tbsp
• Fenu greek seeds fried and then powdered-1 -1/2 tbsp
• Asofoetida  -1-1/2tbsp
• Mustard seeds fried and powdered - 1-1/2
• Salt if necessary

Method  of  Preparation

Leave the tender mangoes in boiled cool salt water  for minimum of 3 days ,then  separate the tender mangoes from the salt water,add all the above ingredients together and mix well,pour the salt water little by little to make it thick gravy,do not add too much salt water as its going to be drained more water from the mangoes later.once mixed everything well keep it in a air tight container  it will be ready to use in 2 month time.you can use it before itself but it wont be a perfect achar.

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