Tender Mango Pickle or Appemidi Uppinakayi | How to make Tender Mango Pickle or Appemidi Uppinakayi

4.0 from 1 review
Rate It!
By Pavithra M Adiga
Created on 30th Jul 2017
  • Tender Mango Pickle or Appemidi Uppinakayi, How to make Tender Mango Pickle or Appemidi Uppinakayi
Tender Mango Pickle or Appemidi Uppinakayiby Pavithra M Adiga
  • Tender Mango Pickle or Appemidi Uppinakayi | How to make Tender Mango Pickle or Appemidi Uppinakayi (2 likes)

  • 1 review
    Rate It!
  • By Pavithra M Adiga
    Created on 30th Jul 2017

About Tender Mango Pickle or Appemidi Uppinakayi

Appemidi is pulpy, immature oblong mango found mainly in malnad regions or Western Ghats and coastal regions of Karnataka, India. These are produced in bulk quantities and marketed in different regions of malnad. They are sweet, sour and pungent in flavor. There are many varieties of appemidi. This is the oldest pickling recipe known to people of western ghats. Pickle is prepared with dry masala paste using these tender mangoes. They have a distinct aroma and this adds an extra flavor to the pickle. Usually these mangoes grow in bunches and are harvested with the stock and pickled with half inch of stalk. These can be stored for minimum of two years if prepared with proper care. My mother-in-law used to prepare this pickle many years back. I have adopted this recipe from Raaga Kitchen (Sadashiva Rao Mailankody and Nalini Mailankody), Mangalore with slight modification. This pickle goes well with any dish like dosa, idli, rice, raw rice ganji and curd rice. No meal is complete without the aroma of appe midi uppinakayi in houses of malnad region. They are used in preparation of tambuli, gojju and papad in malnad regions. This pickle has very good digestive power.

Tender Mango Pickle or Appemidi Uppinakayi is a delicious dish which is enjoyed by the people of every age group. The recipe by Pavithra M Adiga teaches how to make Tender Mango Pickle or Appemidi Uppinakayi step by step in detail. This makes it easy to cook Tender Mango Pickle or Appemidi Uppinakayi in your kitchen at home. This recipe can be served to 10 people. You can find this dish at most restaurants and you can also prepare Tender Mango Pickle or Appemidi Uppinakayi at home. This amazing and mouthwatering Tender Mango Pickle or Appemidi Uppinakayi takes 5 minutes for the preparation and 30 minutes for cooking. The aroma of this Tender Mango Pickle or Appemidi Uppinakayi is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Tender Mango Pickle or Appemidi Uppinakayi is a good option for you. The flavour of Tender Mango Pickle or Appemidi Uppinakayi is palatable and you will enjoy each and every bite of this. Try this Tender Mango Pickle or Appemidi Uppinakayi and impress your family and friends.

  • Prep Time5mins
  • Cook Time30mins
  • Serves10People
Tender Mango Pickle or Appemidi Uppinakayi

Ingredients to make Tender Mango Pickle or Appemidi Uppinakayi

  • Tender mangoes or appemidi 2 cups
  • Crystal salt ¾ cup
  • Byadagi red chilies 1 cup
  • Mustard seeds ¼ cup
  • Turmeric powder 2 tablespoon
  • Asafoetida 1 teaspoon
  • Oil ¼ cup

How to make Tender Mango Pickle or Appemidi Uppinakayi

  1. The mangoes are cleaned and pat dried until no remains of water is seen.
  2. Take a glass or ceramic jar with airtight lid, add salt and tender mangoes. Mix well
  3. Keep this closed for 10 days so that the mangoes shrink with occasional mixing using dry spoon.
  4. Dry roast the red chilies in a pan and keep aside.
  5. Now dry roast the mustard seeds for few seconds and keep this aside.
  6. Using dry mixer jar make a fine paste of the red chili with mustard seeds, turmeric powder and asafoetida
  7. Mix this pickle masala paste with the salted appemidi.
  8. Heat oil in pan, cool and pour this on the pickle mixture.
  9. Close the jar and incubate this pickle for 1 to 2 months.
  10. Serving options: can be served as whole or chopped into fine pieces along with inner seed.
My Tip: Clean and moisture free pickling is important for long durability. Air tight container should be used for storing pickle to prevent the air borne fungal formation. Selection of good variety of appemidi is very important for good pickling. The quantity of red chili can be varied depending on the spiciness of chilies.

Reviews for Tender Mango Pickle or Appemidi Uppinakayi (1)

Kalpana Arora3 months ago
Mouth Watering!
Reply
Pavithra M Adiga
3 months ago
thank you

Cooked it ? Share your Photo