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

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ByPavithra 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 and yummilicious dish which is one of the popular dish of Karnataka. Tender Mango Pickle or Appemidi Uppinakayi is an easy yet mouthwatering recipe for you to enjoy. It is a great alternative when you want something really perfect to eat. Restaurant style Tender Mango Pickle or Appemidi Uppinakayi is liked by everyone and is easily available at almost every restaurant. You can also call it as a quick and easy recipe which you can make at your home. The preparation time of this recipe is 5 minute and it takes 30 minute to cook it properly. It is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Tender Mango Pickle or Appemidi Uppinakayi. It is an amazing dish which is perfectly appropriate for any occasion. Tender Mango Pickle or Appemidi Uppinakayi is delicious as well as healthy dish because it contains large amount of health benefiting nutrients. It is a perfect dish to prepare for the beginners. Cooking Tender Mango Pickle or Appemidi Uppinakayi is an art and while preparing this dish you can feel the aroma of this delicious Tender Mango Pickle or Appemidi Uppinakayi. Surprise your family and friends by preparing this hotel style Tender Mango Pickle or Appemidi Uppinakayi at your home.

  • 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 Arora21 days ago
Mouth Watering!
Reply
Pavithra M Adiga
21 days ago
thank you