Mavinakayi uppinakayi recipe | How to make mango pickle | Mavinakai adagai or bisi uppinakai
By Latha on May 26th, 2020
Mavinakayi uppinakayi or mango pickle recipe explained with step by step pictures and a video. This is an instant, healthy and easy pickle using raw mango. This is a no oil, tasty and instant mango pickle recipe from Malnad region of Karnataka. Less sour thothapuri or gilimoothi mavinakayi and fresh ground masala is used in this mavinakayi or mango pickle recipe. This mavinakayi uppinakayi or mango pickle is prepared using chopped raw mango, red chili, salt, mustard, cumin, fenugreek seeds and asafoetida.
This mango pickle is an instant pickle recipe. This mavinakayi uppinakayi is called as adagai or adangai or bisi uppinakayi. In this recipe the chopped mango pieces are imersed in boiling water and then the pickle is prepared. This carrot pickle can be prepared in jiffy and is very tasty too. You can store this pickle for 15 days. After 15 days the fresh pickle smell reduces but still you can use it upto 1 month. However you can store this pickle for 2 months in the fridge..
Mango season is going on. And if you are looking for more mango recipes then do check our mango thokku, mavina hannina sasive, Mango pickle, Raw mango rasam, Mango curry, Mango popsicles and Raw mango chutney recipes.
If you are looking for more pickle recipes then check our gooseberry pickle, lemon pickle, tender mango pickle, carrot pickle and tomato pickle recipes.
I have made a video on this recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 10 min
Cooking time: 10 min
Serves: 1.5 cup
Ingredients: (measuring cup used = 240ml)
- 1 large raw mango (less sour one)
- 3/4 - 1 cup water
- A big pinch turmeric powder (optional)
- 2 tbsp salt (or as per your taste)
Ingredients for masala powder:
- 10 -15 red chilies (adjust as per your spice level)
- 2 tsp mustard seeds
- 1 tsp jeera or cumin seeds
- Few fenugreek seeds
- 1/4 tsp asafotida
Instructions for making mavinakayi uppinakayi or mango pickle:
- Take 1 large raw mango. Rinse and pat dry. Try to use less sour mango. I have used thothapuri (or gilimoothi) mango.
- Chop the mango into pieces. Don't make it too small.
- In a pan, keep the water for boiling along with 2 tbsp of salt. If you like thick pickle then add only 3/4 cup of water, otherwise take 1 cup of water.
- When the water starts to boil, add in chopped raw mango and immediately add switch off the stove. Keep it aside.
- Now in another pan take red chillies and roast them.
- Once done, add in mustard seeds, cumin seeds and methi seeds. Roast until mustard seeds and cumin seeds start to splutter.
- At the end add in asafotida and switch off the stove.
- Wait until roasted ingredients are cool. Next grind it into a fine powder using mixer grinder. Add in this powder in to the container, which has salt water and chopped raw mango.
- Give a good mix. Optionally you can add in a pinch of turmeric. Give a quick mix. And the pickle is ready to serve.
- The pickle turns slightly thick after 1 day. You can serve this pickle immediately but tastes better after a day.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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