100kg Maavina midi uppinakayi | 1 quintal ಮಿಡಿ ಉಪ್ಪಿನಕಾಯಿ | Tender mango pickle | Kannimanga achar

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This video is all about traditional style of tender mangoes pickle making. Tender mangoes pickle is best pickle ever. Points to remember while making this pickle:
*We have to collect tender mangoes at correct time. Size and growth of tender mangoes neither too small and not too big.
* Mangoes should not be damaged while plucking.
* Reject all damaged and spoilt mangoes.
Don't use ordinary water. You must use strong saturated salt water.
*Maintain cleanliness to get longer shelf life for the pickle. Main thing is to avoid even a drop of ordinary water.
*Mix it once in 23 days after mangoes are added in salt. Let mangoes immerse in salt water. (Water released after added into salt)
* Spices used are mustard seeds: red chillies 2:1 ratio and turmeric powder.
* Store them airtight in a safe place.
Saturated salt water making:
Add enough salt into water and boil it well.(low flame) It should be strong enough so as to salt should remain without dissolving at the bottom. Maximum strong salt water.

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