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Kannimanga Achar

Kannimanga Achar


Cooking Time

Preparation Time : 10

Cook Time : 10

Total Time : 20


Serves 20

  • UppuManga /Uppilitta Kannimanga 1 kgs

  • Mustard Seeds 1 1/2 tbsp

  • Fenugreek Seeds /Uluva 1/2 tsp

  • Red chilly Powder 4 tbsp

  • Asafoetida Powder/Hing 1/4 tsp

  • Sesame Oil /Gingely Oil 2 tbsp

  • Salt to taste 1 tsp


  • 01

    First prepare brining the tender mangoes/Uppumanga /Uppilitta Kannimang

  • 02

    See the method of preparation here

  • 03

    After having been in brine for 3 week

  • 04

    Now its time to make Pickle /Achar

  • 05

    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

  • 06

    When cool, grind to a powder and keep aside

  • 07

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

  • 08

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

  • 09

    )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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