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Tender mango pickle is a traditional pickle, considered as King of Pickles in Kerala. It is one of the best side dish in Kerala cuisine. This pickle is served with rice, curd rice, chapati or parathas.

Though there are lot of varieties of pickles in Kerala, it is this particular variety that comes to our mind when we think of pickles, as this is the most popular and tasty pickle. The blend of the spices and pure essence of the baby mangoes taste makes this pickle  special.

Mangoes are harvested without touching it to the ground so that they are not damaged in the process.  It is then washed, dried  and then stored in earthen vessels with salt. This pickle is prepared by following traditional methods.  This pickle has a long shelf life (more than an year) even though no chemicals or preservatives are used during the process of storing mangoes or processing pickles. 

Kannimanga Achar is a popular South Indian pickle made from tender mangoes. It is a traditional pickle that is typically made during the mango season in Kerala and Tamil Nadu. Kannimanga Achar is made by marinating small pieces of tender mangoes in a blend of spices, salt, and oil. The pickle is left to mature for a few weeks, allowing the mangoes to absorb the flavours of the spices and become tender and tangy.

The main ingredients used in making Kannimanga Achar are tender mangoes, mustard seeds, fenugreek seeds, red chili powder, asafoetida, and salt. Some recipes may also include garlic, curry leaves, or other spices for added flavour.

Kannimanga Achar is a popular accompaniment to rice, dosa, and other South Indian dishes. It is known for its tangy and spicy flavor and is a favourite among pickle lovers in the region.

Tender mango pickle is typically served as a side dish with rice, flatbreads, or curries. It has a tangy, spicy, and slightly sour taste, and the crunchy texture of the mango pieces makes it a popular accompaniment to many Indian dishes.

Tender mango pickle can be stored in an airtight container in a cool, dry place for several months, and the flavor typically intensifies over time.