Tender mango pickle is known as kannimanga achar in Kerala. It has different names in different languages like vadumanga oorugai, mavina midi uppinakayi, aam ka achar, etc. We have handpicked the tender mangoes from our own garden in Kerala. As you know, mangoes are seasonal, so we collect them during the season which usually falls during Feb-April, and then preserve it in brine water. The pickle is prepared in batches to preserve the freshness and taste. We use the “pulimanga” which is the ideal type of mangoes to prepare the kadumanga or . They can be stored for several months, up to one year, without damage. The tender mangoes are handpicked from the tree. We discard those fallen on the ground because they will damage easily. In Kochechi’s pickle, you won’t see any damaged or rotten mangoes. The pickle retains its freshness for several months. Store in cool, dry place. Always use clean, dry spoon to serve.