Kannimanga Achaar – a class apart..!!

A medley of nice tender salted green mangoes, spice from the Kashmiri chili and the small fenugreek seeds, all left to soak together to form a delicious Kannimanga Achaar..!!

I  had a craving for this sour and spicy pickle all through my pregnancy. Most ladies feel that this is the king of pickles / achaar. Most pickle preparations are elaborate with numerous ingredients and chopping and slicing to be done. This is one pickle which makes use of the smallest “kanni manga”.

Kannimanga refers to the smallest , new baby green mangoes. These need to be plucked with immense care as they spray a stream of milky white sap when plucked. If this goes into the eye it can be very painful. There is a particular time farme during which these have to plucked. If they become bigger, then they cannot be used to make this pickle.

Kannimanga achaar has an almost seductive quality. If well made, it can make the best man its slave. This achaar is a combination of the pure essence of the green mango and the spice of the chili powder. This is again a great side to go with rice or kanji.


  • Tender green mangoes – 2 Kg
  • Salt  – 4 Tbsp
  • Sesame oil – 100 ml
  • Mustard – 3 Tbsp
  • Fenugreek seeds / Uluva – 3 Tbsp
  • Chili powder – 180 gm
  • Salt – if needed
  • Water – ½ cup or as needed.


Step 1:

  • Wash and clean the tender kannimanga. Dry well.
  • In a large pot / bharni , combine the mangoes and the salt.
  • Cover the lid and keep in a corner for about 3 weeks. Stir every two days. During this time, the essence of the mango gets drawn out because of the salt. Stirring every two days keeps it from getting spoiled.
  • Some of the mangoes might melt in but do not let that bother you because those mangoes gives the pickle a taste boost.

Step 2:

  • In a large pan lightly heat about 2 Tbsp of the oil. Add the mustard seeds and the fenugreek / uluva seeds. Roast the seeds till done. Remove from flame. Keep aside to cool. When cool, grind to a powder and keep aside.
  • In the same pan heat the remaining oil and fry the chili powder till a nice smell comes out. Do not burn the powder.
  • Add the ground mustard / uluva powder to the above and combine well.
  • Now pour the essence from the mangoes and bring to a boil. If you feel that the gravy is less you can add the water and bring it to a rolling boil.
  • Remove from heat and check for salt. Add more if needed.
  • When the gravy has cooled down, add the mangoes and mix well.
  • Store in airtight containers for a couple of weeks, giving the flavors a chance to blend well.

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