KANNIMANGA ACHAR / TENDER MANGO PICKLE / MAAVADU

PICKLES
KANNIMANGA ACHAR / TENDER MANGO PICKLE / MAAVADU


     The memory of Kannimanga/ Vadu Mangai - Tender Mangoes are always related to summer.  It’s in summer that we get these tender mangoes in India.  You can see them scattered around below the Mango Trees immediately after the flowering period.  There is one old man who sells these Mangoes in our town.  He always carries a sack of the Tender Mangoes, Lime or Gooseberries.  Vadu Mangai! Vadu Mangai! - his out of nowhere feeble, but a stern voice is still in my memory, the way he calls it out -  is a style of his own. He sells these items measuring them in a Padi (It’s a kind of Ancient Measuring Jar).  My mom always buys these Tender Mangoes or Gooseberries from this old man.   
     My love for the pickle is time immemorial.  These Tender Mangoes are kept in brine for a few days. Then they are seasoned with spices and oil.  This is a watery pickle, unlike other pickles.  I love the taste of the Brine seasoned with spices - the gravy of Mavadu/Kannimanga Achar. They taste awesome along with Curd Rice. Still another memory of Packed School Lunch... 
     
    There are a lot of Mango trees in the street where I live in Malaysia.  It seems to be that it’s always Mango season here.  But they don't flare well as fruits and what they lack is the smell of our Indian Mangoes.  They are quite similar in texture and taste, but with a slight variation in the smell.  Whenever I see these small tender mangoes on these trees, I get an urge to pluck them.  But something keeps me out of it. I love to see whole lot of mango bunches hanging in the tree.
        
    Two years back the large Mango tree which stood in front of our neighbour’s house, had loads of mangoes and I found these tender ones scattered around, I picked some and made this wonderful pickle.  But after a few days, to my disappointment, our neighbour cut the tree.  The irony of this anecdote is that I still have a batch of this Tender Mango Pickle lying in my Fridge, but the tree...
     
    A few weeks back, when my daughter came back from school, she asked me to close my eyes and find out what she has bought for me.  She bought something near my nose - undoubtedly I said, MANGOES!!!  My daughter goes to school in a taxi, the lady who drives the taxi is also a big fan of mangoes and pickles.  They had plucked these tender ones from a tree in the street.  I immediately cleaned them up and added them into the brine even before my daughter washed and came down for lunch.
 
As usual, she commented, how quickly you react for a PICKLE!


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Cuisine - INDIAN
Recipe Type - Pickle
Difficulty - Easy
Yields - 2 - 21/2 Cups
Author - SM 


Preparation Time - 10 - 15 Minutes
Cooking Time - 5 - 10 Minutes
Maturing Time - Few Weeks   


HOW TO MAKE KANNIMANGA ACHAR/TENDER MANGO PICKLE/MAAVADU


INGREDIENTS:
Preserved Kanni Manga /Tender Mangoes - 2-3 Cups
Salt - 1/2 Cup
Turmeric Powder - 1 Teaspoon
Fenugreek Seeds - 1 -11/2 Teaspoons
Yellow Mustard Seeds -1-11/2 Tablespoons
Red Chilli Powder - 50 Grams
Asafoetida Powder - 1/2 Teaspoon
Gingelly Oil - 3-4 Tablespoons

METHOD:
 
  • Dry roast Yellow Mustard Seeds, Fenugreek seeds in a very low flame until they splutter.
  • Remove from fire and allow it to cool.  Grind this into a coarse powder.
  • Dry Roast Red Chilli Powder in a very low flame for few minutes until the raw flavour goes.
  • Combine the ground Mustard Seeds, Fenugreek Seeds and Red Chilli Powder along with a bit of salt.
  • Pour the brine from the tender mangoes and bring this mixture to boil on a low flame.
  • Allow it cool.
  • Add preserved tender Mangoes into this mixture and mix well.  
  • Heat Gingelly(Sesame) Oil until it fumes and allow it to cool.
  • Pour the Gingelly Oil into the mixture of Tender Mangoes and mix well.
  • Tightly cover the mouth of the jar and leave this in a cool, dry and dark place for few weeks.
  • Mix the pickle every two days with a clean and dry spoon(preferably wooden spoon).
  • The pickle is ready once the spice mixture is well infused into the tender mangoes.
  • This pickle tastes great with Curd Rice and is the best accompaniment with Rice Gruel(Porridge).
  

NOTES:
  • Care should be taken while dry roasting mustard, fenugreek and chilli powder.  Do not burn them, which would totally spoil the taste of the pickle.
  • This pickle can also be prepared with raw mango pieces in the same way.
  • This Brine preserved Tender Mangoes or Cut Mangoes make tasty and unique briny spiced pickles, which taste awesome with curd rice.
  • Avoid using steel/aluminium/copper container for storing the pickles, as they tend to react with the acidic nature of salt and mangoes.
  • A suitable method is to store them in Clean and dry sterilized Glass/Ceramic /Porcelain Jars.
  • Always use clean & dry spoons(preferably wooden spoons) for the pickle. 
  • Wet jars/spoon can spoil the pickle as the moisture in them helps in the growth of Fungus and that would spoil the pickle. 
  • If stored properly, pickles can last for a year or so.
  • Can use these preserved mangoes to prepare Uppu Manga Chalichathu, Manga Chammanthi, Pickles or in Curries. (Just use the Mangoes and adjust the amount of salt in the recipe)

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