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In this episode of the tastes of india podcast, we will show you how to make Kannimanga achar recipe which is a pickle recipe made out of tender mangoes and primarily made in Kerala in South India
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Kannimanga Achar Recipe is a recipe made using Tender Mangoes and is a specialty of Kerala.
This recipe is very simple to make and can be stored for longer time. (step-by-step-recipe)
About Kannimanga Achar Recipe – Tender Mango Pickle
Kannimanga Achar is a traditional Kerala style mango pickle made using tiny, unripe mangoes—known as kannimanga—that appear at the very start of summer.
These tender mangoes are preserved whole in a spiced gravy and left to mature over months, developing a bold and tangy flavor that pairs beautifully with curd rice and plain rice meals.
This recipe is very special to me.
As soon as my Mother in Law sees the baby mangoes at the market, she brings them home and prepares this flavorful tender mango pickle just like she learned from her elders.
Watching her make it with so much care and experience is something I look forward to every summer.
It’s stored in a bharani (ceramic jar) and left to mature for a few months—just the way it has always been made in Kerala households.
Serving Suggestion:
Tastes amazing with curd rice or moru curry.
Serve with plain rice and sambar for a comforting Kerala-style meal.
Even a small piece of this pickle can bring life to a simple plate of rice.
Storage Suggestion:
Store the pickle in a clean, dry bharani or glass jar.
Always use a dry spoon to avoid spoilage.
Keep it in a cool, dark place for up to a year or more. You can even refrigerate.
The liquid should always cover the mangoes—this helps preserve them longer.
Pro Tips:
Use only baby mangoes with stalks—it helps them stay firm while pickling.
Don’t skip the gingelly oil—it adds authentic Kerala flavor and improves shelf life.
Always let the gravy cool completely before mixing with the mangoes.
The water level should always be above the mangoes inside the jar.
Wait at least 3 months before using—the taste deepens beautifully with time.
Why You Should Make This Spicy Mango Pickle Recipe:
It’s a traditional South Indian pickle passed down from generations.
Made with seasonal tender baby mangoes that are naturally sour and perfect for pickling.
It stays good for months and makes even the simplest meals taste special.
It’s full of bold, spicy and tangy flavors that develop beautifully over time.
This recipe carries the love and care of my mother-in-law’s kitchen—and now, it’s part of mine too.
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Basic Ingredients Used to Make this Recipe:
Kannimanga / Tender Baby Mangoes: The main ingredient. These tiny mangoes are sour, firm, and perfect for whole pickling.
Salt: Acts as a natural preservative and draws out water from the mangoes to start the fermentation.
Chilli Powder: Gives the pickle its vibrant red color and signature heat.
Yellow Mustard Seeds: Adds a sharp, earthy flavor that balances the sourness.
Mustard Seeds: Used in the tadka (tempering) to enhance aroma and taste.
Gingelly Oil: Essential in Kerala style mango pickle—gives it richness and helps preserve the achar.
Kannimanga Achar Recipe
Equipment
Ingredients
- 250 gm Kannimanga / tender mango
- Salt to taste
- 3 tbsp Chilly Powder or to taste
- 2 tsp Yellow Mustard Seeds crushed in a mortar and pestle (You can crush them in a mixer instead)
- 1/4 tsp Mustard Seeds to temper
- 3 tsp Gingelly Oil
Instructions
- Wash the tender mangoes well and put aside to drain off excess water or pat dry.
- Each tender mango should have a little stalk along with them so do not remove their stalks completely.
- Put them in a bharani.
- Boil some water and cool it down to room temperature.
- Add this water to the mangoes in bharani.
- Close the bharani with its lid and keep aside for 1 – 2 days. Water will ooze out from the tender mangoes.
- Take out the bharani in 2 days.
- Heat a pan, add 2-3 tsp gingelly oil.
- Add mustard seeds and let it splutter.
- Take out the mango gravy in a bowl from the bharani and pour it into the pan.
- Add mustard powder, chili powder and salt to taste, and bring it to a boil. Remove from the fire.
- Check the salt and if needed add more salt.
- Let it cool down completely.
- When the gravy has cooled down, add the gravy back to the mangoes in bharani glass jar and shake and mix well.
- Close the bharani with its lid. Keep in a cool, dry place for at least three months before using. Use a clean and dry spoon to serve the pickle.
Notes
Nutrition
Frequently Asked Question About this Recipe:
What is Kannimanga Achar made of?
Kannimanga achar is made using tender baby mangoes, salt, chilli powder, mustard seeds, and gingelly oil. It’s a traditional Kerala style mango pickle made in summer.
Why should I keep the stalks on the mangoes?
Leaving a bit of the stalk helps the mangoes stay firm during the long soaking and pickling process. It also helps hold in the natural juices.
How long should I wait before eating the pickle?
The pickle should rest for at least 3 months to allow the flavors to fully develop. The longer it matures, the better it tastes.
Can I use any other oil instead of gingelly oil?
Gingelly oil gives the achar its authentic Kerala taste. You can use mustard oil in a pinch, but it will change the flavor.
How long can Kannimanga Achar be stored?
If stored properly in a clean, dry jar with enough liquid covering the mangoes, it can last for up to a year or more.
My Recommended Product:
Once your tender mango pickle is ready and cooled, storing it properly makes all the difference. I personally like using glass storage jars because they keep the achar fresh.
If you’re looking for a good option, here’s I have listed a product (jar) I use in my kitchen.
It’s airtight, looks nice on the shelf, and works well for any kind of homemade pickle.
You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.
Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission.
Remember that I link these companies and their products because of their quality and not because of the commission I receive from your purchases.
I am an independent blogger, and the reviews are based on my opinions. You make the decision, and whether or not you buy something is completely up to you.
- Decorative Canister Is An Excellent Choice For Traditional Or Modern Theme Home Setting.
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- Product Material: PURE Ceramic, MADE IN INDIA Color: Cream Glossy Finish Jars/Broad Mouth, Perfect Quality, You Can Sufficiently Store Anything In These Beautiful Eye Catching Pickle Jars As Per Your Likings,100% Food Safe
You Might Also Want to Try:
Aam ka Chunda
Aam ka Murabba
Aam ki Launji – How to make Instant Gudamba Recipe
Recipe of Mango Jam
Compilations of my Mango Recipes:
Here’s a quick compilation of the various mango recipes on my blog.
- 30 Mango Recipes – (Raw and Ripe Mango Recipes)
- 16 Delicious Recipes from Raw Mango – Raw Mango Recipes
- 16 Best Ripe Mango Recipes You Must Try This Summer – Ripe Mango Recipes
- 14 Summer Drinks Recipes to Beat the Heat – Summer Drinks
If you liked this raw mango pickle recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #pujatastesofindia.
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