Kannimanga / tender mango – 1/4 kg
Salt – As required to taste
Chilly powder – 2 – 3 tbsp (Add it according to your spice tolerance)
Fenugreek powder – 1/2 tsp
Asafoetida / hing – 1/4 tsp
Mustard seeds – 1 – 2 tsp, crushed in a mortar and pestle (You can crush them in a mixer instead)
Gingelly oil – 2 – 3 tsp
1. Wash the tender mangoes and pat dry. Each tender mango should have a little stalk along with them so do not remove their stalks completely. Put them in a bharani (traditional earthen pot) and add enough salt. Shake the bharani well. Tie a cloth around the bharani so as to seal it tight and cover with its lid. Leave it for 10 – 15 days. Water will ooze out from the mangoes.
2. After 15 days, take out the bharani and transfer the kannimanga to a clean vessel. Add chilly powder, fenugreek powder, asafoetida and crushed mustard seeds to the brine in the bharani. Mix well. Put the tender mangoes. Heat 2 – 3 tsp gingelly oil, cool and pour on top of the pickle. Place a clean white cloth dipped in oil on top. Cover with a lid tightly and keep in a dark place. Use after 2 – 3 months. Use a clean and dry spoon to serve the pickle.
If you want more gravy, add water that has been boiled and cooled to the bharani.
1. Boil some water and cool it down to room temperature. Set aside. Wash the tender mangoes well and put aside to drain off excess water or pat dry. Each tender mango should have a little stalk along with them so do not remove their stalks completely. Put them in a bharani (traditional earthen pot) and mix with salt. Add some water (around 1/2 cup) which had been boiled and cooled to room temperature. Close the bharani with its lid and keep aside for 3 – 4 days. Water will ooze out from the tender mangoes.
2. Take out the bharani after 3 – 4 days. Heat a cheena chatti and pour the brine in the bharani to it. Add the chilly powder, fenugreek powder, crushed mustard seeds, hing and enough salt. Boil the gravy until thick. Switch off. Cool down completely. Add in the tender mangoes. Mix well. Transfer it back to the bharani. Heat 2 – 3 tsp gingelly oil, cool and pour on top of the pickle. Close the bharani with its lid. Keep in a cool, dry place for at least three months before using. Use a clean and dry spoon to serve the pickle.