Name: Appemidi Uppinakayi: A Treasured Karnataka Mango Pickle Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 2 cup Appemidi Mangoes (or other tender mangoes); ¾ cup Crystal Salt; 1 cup Byadagi Chillies (adjust to your spice preference, red); ¼ cup Mustard Seeds; 2 tbsp Turmeric Powder; 1 tsp Asafoetida (hing); ¼ cup Oil (any neutral oil)

Appemidi Uppinakayi: A Treasured Karnataka Mango Pickle Recipe

35 minutes

754 reads

4.20 from 5 votes

Indian

About Appemidi Uppinakayi: A Treasured Karnataka Mango Pickle Recipe

Imagine the tangy, spicy burst of sun-ripened Appemidi mangoes preserved in a fragrant spice blend. This Appemidi Uppinakayi, a unique Indian pickle from Karnataka, captures the essence of these special mangoes in a dry masala that tantalizes the taste buds.

Made with a vibrant mix of chilies, mustard seeds, turmeric, and salt, this traditional pickle offers a symphony of sweet, sour, and pungent flavors. It's the perfect condiment to elevate everyday meals like dosa, idli, rice, and curd rice, and adds a depth of flavor to dishes like tambuli, gojju, and papad.

This detailed recipe guides you through every step, ensuring a perfectly preserved Uppinakayi that can last for up to two years. Discover the authentic flavors of Karnataka and elevate your culinary creations with this treasured pickle.

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Recipe Time & More

Prep5

Cook30

Total35

Calories48 kcal

Serves

Served AsDinner Lunch

Recipe TasteCrunchy Salty Spicy

Ingredients

Mangoes

▢ 2 cup Appemidi Mangoes or other tender mangoes

Spice Paste

▢ ¾ cup Crystal Salt
▢ 1 cup Byadagi Chillies adjust to your spice preference, red
▢ ¼ cup Mustard Seeds
▢ 2 tbsp Turmeric Powder
▢ 1 tsp Asafoetida hing

Oil

▢ ¼ cup Oil any neutral oil

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Instructions

Thoroughly wash the mangoes and pat them completely dry. Any remaining moisture can lead to spoilage.
In a clean, dry glass or ceramic jar with an airtight lid, combine the salt and the tender mangoes.
Mix the salt and mangoes well, ensuring the mangoes are coated. Seal the jar tightly.
Let the mangoes cure in the salt for 10 days, stirring occasionally with a clean, dry spoon. This process helps the mangoes shrink and release their moisture.
Dry roast the red chilies in a pan over medium heat until fragrant. Set aside to cool.
Dry roast the mustard seeds in the same pan for a few seconds until they begin to pop. Set aside to cool.
In a clean, dry mixer jar, grind the cooled red chilies, mustard seeds, turmeric powder, and asafoetida into a fine powder.
Add the spice paste to the salted mangoes and mix thoroughly, ensuring all the mangoes are coated.
Heat the oil in a pan until shimmering. Allow it to cool completely.
Pour the cooled oil over the mango mixture. The oil acts as a preservative and enhances the flavor.
Seal the jar tightly and let the pickle mature in a cool, dark place for 1 to 2 months. The longer it cures, the richer the flavor becomes.
Serve the Appemidi Uppinakayi whole or chopped, enjoying its complex flavors with your favorite South Indian dishes.

Recipe Notes

Good To Know

Clean and moisture-free pickling is crucial for long-lasting pickle.
Use an airtight container to prevent fungal growth.
Choosing the right variety of Appemidi mangoes is key for good pickling.
Adjust the amount of red chili according to your spice preference.
If authentic Appemidi mangoes are unavailable, substitute with unripe, firm, small wild mangoes, ideally with stalks attached, for aroma and shelf life.
Minimize water usage when grinding the masala paste; sun-drying the mangoes and masala enhances longevity.
Lightly roast mustard seeds and red chilies before grinding to intensify their flavor.

Expert Tips

Sterilize your pickling jar and utensils to ensure a clean environment and prevent spoilage.
For a richer flavor, consider adding a small piece of jaggery or a few drops of tamarind pulp to the pickle.
Allow the pickle to mature for at least a week before consuming, allowing the flavors to meld and deepen.