Name: Tender Mango Pickle or Appemidi Uppinakayi recipe by Pavithra M Adiga at BetterButter
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 10
Ingredients: 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

ABOUT Tender Mango Pickle or Appemidi Uppinakayi RECIPE

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.

Instructions

The mangoes are cleaned and pat dried until no remains of water is seen.
Take a glass or ceramic jar with airtight lid, add salt and tender mangoes. Mix well
Keep this closed for 10 days so that the mangoes shrink with occasional mixing using dry spoon.
Dry roast the red chilies in a pan and keep aside.
Now dry roast the mustard seeds for few seconds and keep this aside.
Using dry mixer jar make a fine paste of the red chili with mustard seeds, turmeric powder and asafoetida
Mix this pickle masala paste with the salted appemidi.
Heat oil in pan, cool and pour this on the pickle mixture.
Close the jar and incubate this pickle for 1 to 2 months.
Serving options: can be served as whole or chopped into fine pieces along with inner seed.

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