Kannimanga Achar

First prepare brining the tender mangoes/Uppumanga /Uppilitta Kannimang

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 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 achar is ready

Serve and Enjoy with anything as you wish,Pairs well with curd rice or with rice gruel