Kannimanga Achar

20 servings
10 Minutes to prepare
10 Minutes to cook


  • 1. UppuManga /Uppilitta Kannimanga 1 kgs
  • 2. Mustard Seeds 1 1/2 tbsp
  • 3. Fenugreek Seeds /Uluva 1/2 tsp
  • 4. Red chilly Powder 4 tbsp
  • 5. Asafoetida Powder/Hing 1/4 tsp
  • 6. Sesame Oil /Gingely Oil 2 tbsp
  • 7. Salt to taste 1 tsp


1. First prepare brining the tender mangoes/Uppumanga /Uppilitta Kannimang

2. See the method of preparation here

3. After having been in brine for 3 week

4. Now its time to make Pickle /Achar

5. 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

6. When cool, grind to a powder and keep aside

7. In same pan, add the red chilli powder and roast for couple of minutes

8. (Note - Care should be taken not to burn the spices while heating it, so keep stirring continuously

9. )Add the ground mustard / uluva powder to red chilli powder and combine well

10. Now pour the brine from the mangoes and bring to a boil remove from the fire

11. Adjust the salt and add more salt if needed

12. Let it cool

13. When the gravy has cooled down, add the gravy to mangoes in bharani /glass jar and shake and mix well

14. Heat sesame oil /gingely oil for a minutes remove from the fire; cool them and pour on top of the pickle

15. 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

16. Then open and use whenever needed

17. Traditional Kerala style Kannimanga achar is ready

18. Serve and Enjoy with anything as you wish,Pairs well with curd rice or with rice gruel

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