Tender Mango/Kannimanga/Vadu mango refers to the green baby mangoes.

From North to South, a huge variety of pickles are made in India, with different set of ingredients. Each and every pickle is unique in terms of taste and flavour. Vadu mango or kannimanga pickle made of tender mangoes, is an extremely popular pickle in South India. During the beginning of summer, trees are filled with baby mangoes.This pickle is usually made at this time and stored in traditional ceramic jars called 'Bharanis'.

Today I am sharing yet another tongue-tickling pickle recipe - Tender mango pickle. So, if you get your hands on these baby mangoes, do make this tender mango pickle/vadu mango pickle/kannimanga achar and serve it along with your everyday meals.

This is the most authentic way of preparing kannimanga achar. Kannimanga achar is a famous pickle of Kerala. It can be made and preserved even for the next season. This special taste of kannimanga achar or tender mango pickle is due to the presence of heat of various spices and the essence of tender mangoes. Red chilly powder imparts a red colour and a spicy flavour.


Preparation time: 40 minutes
Recipe category: Pickles
Cooking time - 10 minutes

Ingredients
Tender mangoes - 1 kg
Rock salt - 100 gms
Chilli powder - 100 gms
Crushed mustard seeds - 2 table spoon
Asafoetida (hing) - 1/2 tsp
Fenugreek seeds - 2 tsp
Turmeric powder - 1/2 tsp
Sesame oil/gingelly oil - 2 table spoon

Full written recipe: [ Ссылка ]
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