Kanni Manga pickle (Small mango pickle)

Kanni Manga pickle (small mango pickle)

1 kg small tender raw mango

3-4 tbsp salt

2 tbsp Kashmiri chilli powder

4-5 tbsp red chilli powder

5-6 green chilli powder

½ tsp haldi powder

2-3 tbsp Rai dal

1 tsp rai

1 tsp Methi hing powder

Til oil – 1 cup

Vinegar – 1 cup

 

Wash the raw mango, add salt and keep in glass bottle/jar for 1-2 weeks. Can be kept under the Sun too.

After a week or so, water will form on its own in the bottle. Now, drain this water into a vessel and keep the mangoes aside. If they are large in size, cut them into pieces.

Heat oil in kadai, splutter mustard seeds, add green chillies and saute for 1-2 minutes. Add the methi-hing powder and saute. Switch off the flame and add the chilli powders, vinegar and the drained salted water and mix well. Now add the mangoes into it. Add salt if needed. Lastly add the rai dal and mix well. Store in glass bottles and enjoy mouth watering pickle. Keep it refrigerated to last longer.