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Kannimanga Achar Recipe – Authentic Kannimanga Achar Recipe – Tender Mango Pickle Recipe

I’ve professed my love for homemade pickle several times recently, so it’s probably not terribly shocking that I’m sharing yet another Tongue tickling pickle recipe today.


Kannimanga Achar /Tender Mango Pickle – I can say it is King of Pickles!!! whoa, Isn’t it ? Yes I know…I can’t take credit for these though. This recipe is made and shared by my cousin. Though there are lot of varieties of pickle from the land of Kerala, when you hear the word Mango Pickle /Achar; it is this particular variety, that comes to the mind of any Malayalee, as this is the most popular and it was absolutely fantastic. The heat of the spices, pure essence of the tender mangoes taste, which makes this pickle so special 🙂 Kannimanga refers to the smallest green baby mangoes.



If you know my blog well, then you know about pickles, I used to talk about…yes our cousin Unni chettan who is a expert in his skills in recreating authentic pickles. His Pickles are very famous in our neighborhood back home. One day after seeing my interest in cooking he called me and shared the recipe. So here I’m sharing this to u all. Though my ammuamma (grandma) and amma (mom) prepare kannimanga /tender mango pickles at home in huge quantities…After my marriage, when I tasted my husband’s cousin Unni chettan pickle preparation fist time, it had me swept away! from then till date no other pickle conquers my satisfaction…Yes! I bet those who have ever tasted atleast one varietie of pickle which he makes, would never forget the taste…I have already posted his recipe for Naranga Achar /Authentic Kerala Style Lemon Pickle…You can have a sneak peek n try out. It’s all tried, tasted n tested 🙂

Here is yet another one shared by my cousin Unni chettan and this is one of the best from his kitchen…I always make sure to bring back few bottles every time we visit India…yes, I might be repeating, but I can’t help emphasizing this point that it is always special to my family…I don’t want to bore you anymore with the stories. So let me post the recipe for all my readers, Try this authentic kannimanga achar and don’t forget to pour your feedback buddies 🙂

Kannimanga Achar Recipe-Kadugumanga Achar Recipe-Tender Mango Pickle Recipe-Authentic Kerala Style Tender Mango Pickle Recipe


Preparation Time : 10 minutes + Maturing Time : at least 3 months 
Cooking Time : 10 minutes

Makes : One medium ceramic jar ‘bharani’ or 2 big glass jar

Ingredients :

UppuManga /Uppilitta Kannimanga /Brined Tender Mangoes : 2 lb /1 kg (approximately 4 1/2 cups)  + The salty solution from the brine
Mustard Seeds : 1 1/2 tbsp 

Fenugreek Seeds /Uluva : 1/2 tsp
Red chilly Powder : 4 tbsp or according to your spice tolerance
Asafoetida Powder/Hing /Perungaya podi /Kayam podi : 1/4 tsp
Sesame Oil /Gingely Oil /Nallenna : 2 tbsp

Salt to taste

How to make Kannimanga Achar | Tender Mango Pickle: 


1. First prepare brining the tender mangoes/Uppumanga /Uppilitta Kannimanga…See the method of preparation here.
2. After having been in brine for 3 week. Now its time to make Pickle /Achar.
3. In a frying pan, on a medium-low fire, dry roast the mustard seeds and the fenugreek /uluva seeds for a minute or so, remove from the fire and allow to cool. When cool, grind to a powder and keep aside. 
4. In same pan, add the red chilli powder and roast for couple of minutes. (Note : Care should be taken not to burn the spices while heating it, so keep stirring continuously.)
5. Add the ground mustard / uluva powder to red chilli powder and combine well.
6. Now pour the brine from the mangoes and bring to a boil remove from the fire. Adjust the salt and add more salt if needed. Let it cool.
7. When the gravy has cooled down, add the gravy to mangoes in bharani /glass jar and shake and mix well.

8. Heat  sesame oil /gingely oil /nallenna for a minutes remove from the fire; cool them and pour on top of the pickle. 
9. Tightly cover the mouth of jar with white cloth; close it with a lid and keep in a cool dark place for 2-3 month, atleast for 1 month. Then open and use whenever needed.

10. Traditional Kerala style Kannimanga /Kadugumanga achar /Tender Mango Pickle  is ready!
11. Serve and Enjoy with anything as you wish! Pairs well with curd rice or with rice gruel!

Notes :

  • Be cautious not to get the pickle in contact with water…Use only clean dry spoon to scoop the pickle from the jar. Do not use wet spoon which adds moisture and the pickle very easily get “fungus” and that spoils the whole pickle.
  • If you wish you can add any other oil, using sesame oil gives authentic & special flavor to the pickle and it helps pickle stay longer.
  • If the oil seems to less add boiled and cooled oil to the top of the pickle..This will prevent fungus.
  • Add or reduce the chilly powder to the pickle. If you adding more chilly powder then roast it before adding and mix well. It wont be spicy since the sourness of the mangoes will compensate its heat.
  • You can also opt not to boil the brine, just remove the tender mangoes from the bharani/jar and add the spice directly, mix well and then add the drained tender mangoes to it and follow rest of procedures same as above.
  • If mangoes are less sour add couple of tbsp vinegar to it…this step is purely optional.
  • Avoid using steel container for storing..Always store in dry ceramic jar /bharani or a glass jar and please note to clean the bottle and caps you planning to use for pickle with hot water and wipe and dry well without any water content.
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Happy Weekend!
Sangeetha

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Comments

  1. Anonymous says

    Hi,

    I also have the same situation as Mr. Sam ….. plz can u suggest a way to rectify my problem and let us enjoy this pickle, bcoz it looks soooo good…. really waiting for ur reply… plz help ….plz …..

  2. sangeetha says

    Hi Sam, Sorry for the delayed reply. I was away from active blogging, hence the delay in reply. Honestly I have no idea since I was not in the kitchen with you. It could be because of a lot of things like you swapped an ingredient or lack of sunlight or it could be because of a lot of other things etc etc ….. Sorry can't be much help here.:( however I will try to touch base with my family back in Kerala to see if any suggestions for it and for sure will let you know. Sorry once again!

    Best,
    Sangeetha

  3. Sam says

    Hi,

    I came across your recipe and it looked and sounds amazing so decided to try it out. I followed your steps exactly, and I have put it aside to mature for about two weeks now. A little while ago, I decided to go check up on it, and the mixture seems to have separated in the jar. The oil at the top, the water in the middle with the mangoes just floating around in it, and the spices are sat right at the bottom.. I don't know what I've done wrong. 🙁

    Please can you help me out.. Hope to hear from you soon.

    Thank you.

    Sam

  4. sangeetha says

    Hello, Thanks! I'm very happy to know that you like this recipe. Thanks for taking time to post a comment here. It means a lot to me.

    Cheers!
    Sangeetha

  8. kothiyavunu.com says

    Hello Mathew, Hope you read the commentary of the recipe, as i mentioned this is not prepared by me here. It's made by my cousin back home and they are professional pickle manufacturers. Actual recipe doesn't call for any extra water apart from brine. They normally make large quantities batches to store for a year at least outside the fridge so they keep it dry and they advised me to add a little water to small batches as i use it and also my family like a little gravy in the pickle – so i added water as per advise.

    Thanks!
    Sangeetha

  9. KJ Mathew says

    There is no water added in the recipe but how come the jar is filled with gravy to the brim.
    It's not possible to get so much of salty solution from the brine.
    Please let me have your thoughts in this regard.

    Thanks

    K J Mathew

  10. kothiyavunu.com says

    Hello Mathew, It's great to have you here. Sorry instead of tsp i have wrongly typed as tbsp.I have corrected it and thank you for bringing it to my notice. Thanks Mathew for that great secret. Will try your tip next time. Would you mind if I posted it as a Handy Tip and attributed it to you?

    Have a great day!
    Sangeetha

  12. Mathew Varghese says

    It looks absolutely awesome… I'm worried about your third ingredient(Fenugreek Seeds /Uluva : 1 1/2 tbsp) ….. This can kill the taste of the juice/gravy. My humble suggestion is to reduce Fenugreek to 1/2tsp to do the magic. I guarantee that this will do the magic! One other secret, after heating the mustard, roll it with a chappathi roller to skin the mustard, not all but 75%. blow away the black skin and then proceed…. as you said it is King of Pickles!!!Indeed!

  29. Nima Titus says

    sangeetha…awesome as always…just that we need to find the perfect kannimanga…:(..the only achar i bring from home is kannimanga achar…no other choice to make it here…thank you for sharing…boiling the brine is something new for me…i should share this recipie with my dad who is an expert in achar at my home…

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