Kannimanga Uppilittath is a traditional Kerala pickle that brings authentic South Indian flavors to your table. This vibrant blend of tender mango pieces and aromatic spices delivers the perfect balance of tangy, spicy, and savory notes that complement any meal. Crafted using time-honored recipes, each pouch contains hand-selected ingredients preserved in a carefully balanced brine. The result is a crisp, flavorful pickle that enhances rice, curries, breads, and cheese boards alike. The convenient resealable pouch keeps every bite fresh and ready to enjoy, making it an essential addition to your kitchen pantry. Whether you're a pickle enthusiast or exploring Kerala's culinary heritage, Kannimanga Uppilittath offers an authentic taste of tradition in every spoonful.
Traditional Pairings
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Kanji (Rice Gruel): The most iconic, comforting combination in Kerala. On a rainy or exhausting day, sipping hot plain rice porridge while taking sharp, salty bites of the brined mango is pure nostalgia.
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Curd Rice: The refreshing, creamy nature of curd perfectly cuts through the heavy brininess of the mango.
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Pazhamkanji (Fermented Rice Porridge): Eaten with morning-after leftover rice soaked in water, accompanied by a splash of fresh yogurt, green chilies, and a whole brined mango.
Alternative Culinary Uses
Because it is heavily preserved in salt water, it doubles as a versatile kitchen ingredient when fresh mangoes are out of season:
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Uppumanga Chammanthi: The brined mangoes are ground together with grated coconut, shallots, bird's eye chilies (kanthari mulaku), and a touch of coconut oil to create a thick, tangy chutney.
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Tangy Fish & Vegetable Curries: Slices of the brined mango can be dropped directly into coconut-based fish curries, buttermilk curries (mor uootiyathu), or dals to act as the primary souring agent.
How to Eat and Serve It
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The Serving Style: Ladle out one or two whole, wrinkled green baby mangoes onto your plate. You can also drizzle a tiny spoonful of the cloudy, salty brine over your rice.
- Biting Into It: Just like the achaar, hold it by its tiny stem and take a bite. The outer flesh is beautifully crunchy and bursting with juices.
⟡ Stir well before use. ⟡ Refrigerate for longer shelf life.
