Kannimanga Achar Recipe – Tender Mango Pickle From Kerala

post modified on May 21


Written by Puja

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)

Kannimanga Achar 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.

Looking for Some More Recipes Like This:

Kadumanga Achar Recipe

Traditional Aam ka Achar

Lemon Pickle Kerala Style

Instant Mango Pickle Achar

Subscribe for More Deliciousness!

I hope you liked this recipe and are excited to try this Kerala Style Mango Pickle Recipe!

Subscribe to my email list to ensure you’re the first to get these recipes. You’ll receive updates and new recipes delivered straight to your inbox.

It’s the best way to keep up with all the tasty things happening here. Don’t miss out—subscribe today and join our community of food lovers!

Kannimanga Achar Recipe

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

Kannimanga Achar Recipe

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.
No ratings yet
Print Pin Save Recipe! Rate
Share on Facebook
Course: Side Dish
Cuisine: Indian
Keyword: kannimanga achar recipe
Prep Time: 2 days 15 minutes
Cook Time: 5 minutes
Maturing Time: 90 days
Total Time: 92 days 20 minutes
Servings: 250 gm
Calories: 209kcal
Author: Puja

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

The more the pieces are soaked in the masala mix, the tastier it will be.
The liquid level should be above the mango pieces so that the mangoes are completely soaked in.

Nutrition

Nutrition Facts
Kannimanga Achar Recipe
Amount Per Serving
Calories 209 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 2g13%
Sodium 394mg17%
Potassium 468mg13%
Carbohydrates 13g4%
Fiber 8g33%
Sugar 2g2%
Protein 4g8%
Vitamin A 7115IU142%
Calcium 90mg9%
Iron 4.5mg25%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Post a picture to Instagram & Mention @thetastesofindia or tag #thetastesofindia!

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.

You Might Also Want to Try:

Aam ka Chunda

Aam chunda is a spicy, sweet, and sour mango pickle made with green raw mangoes in Gujarati style. This instant pickle goes great with summer Indian cuisine.
Check out this recipe
aam ka chunda

Aam ka Murabba

Aam ka Murabba or Aam ka Meetha Achar is a sweet and tangy mango preserve made from unripe green mangoes. Aam ka Murabba goes really well wih paratha, poori or roti. (Step-by-Step-Recipe)
Check out this recipe
aam ka murabba

Aam ki Launji – How to make Instant Gudamba Recipe

Gudamba, aam ki launji or khatta mitha aam ka achar is a sweet, spicy and tangy pickle or chutney made with raw mangoes, jaggery and some aromatic Indian spices. It goes really well with puri, kachori, paratha, stuffed paratha, roti or pulav.
Check out this recipe
gudamba

Recipe of Mango Jam

This recipe of Mango jam is a delicious spread for freshly buttered toast. It has a rich tangy flavor and a beautiful texture that is sure to please your taste buds.
Check out this recipe
mango jam recipe

Compilations of my Mango Recipes:

Here’s a quick compilation of the various mango recipes on my blog.

  1. 30 Mango Recipes – (Raw and Ripe Mango Recipes)
  2. 16 Delicious Recipes from Raw Mango – Raw Mango Recipes
  3. 16 Best Ripe Mango Recipes You Must Try This Summer – Ripe Mango Recipes
  4. 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.

Please take a moment to rate the recipe and leave a comment below to let us know what you thought. Your feedback is invaluable in helping us improve our recipes and providing you with the best culinary experiences.

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

A self-proclaimed Champion Cook, who gets the confidence from the love and praises showered upon me by my family consisting of a Cute little Daughter and a husband who loves the Internet more than me (LoL..) and who incidentally happens to be the man behind the technical aspects of this blog.
I love working from home and the benefits that come from it and that is why I started this blog where I document all my adventures with cooking.
Follow me on my journey..

Read More Articles:

Banana Milkshake Recipe – Creamy, Healthy & Kid-Approved

Want to receive Recipe updates into your inbox every week?

  • No more missing out on our latest recipes
  • Save your recipe emails for referring to it in the future
  • No fluff or, spam. Just pure value
Signup for today!
You will get one short email per week. You can unsubscribe anytime.
>