Kannimanga Achar

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Kannimanga Achar


Cooking Time

Preparation Time :10 Min

Cook Time : 10 Min

Total Time : 20 Min


Serves : 20
  • 1 kgs uppumanga /uppilitta kannimanga

  • 1 1/2 tbsp mustard seeds

  • 1/2 tsp fenugreek seeds /uluva

  • 4 tbsp red chilly powder

  • 1/4 tsp asafoetida powder/hing

  • 2 tbsp sesame oil /gingely oil

  • 1 tsp salt to taste


  • First prepare brining the tender mangoes/Uppumanga /Uppilitta Kannimang
  • See the method of preparation here
  • After having been in brine for 3 week
  • Now its time to make Pickle /Achar
  • 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
  • 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
  • )Add the ground mustard / uluva powder to red chilli powder and combine well
  • 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
  • When the gravy has cooled down, add the gravy to mangoes in bharani /glass jar and shake and mix well
  • Heat sesame oil /gingely oil for a minutes remove from the fire; cool them and pour on top of the pickle
  • 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
  • Traditional Kerala style Kannimanga achar is ready
  • Serve and Enjoy with anything as you wish,Pairs well with curd rice or with rice gruel