Mavina midi uppinakayi | Tender mango pickle | Mavinakayi uppinakayi
By Latha on March 16th, 2016
Mavina midi uppinakayi or tender mango pickle recipe explained with step by step pictures and a video. Mavina midi uppinakayi or tender mango pickle is very popular pickle in Karnataka. Coming to the name "mavina midi uppinakayi", tender mango translates to "mavina-midi" and pickle translates to "uppinakyi" in kannada language. Tender mango, red chilli and mustard seeds are the three main ingredients in this pickle. Turmeric, black pepper and asafoetida are the other optional ingredients.
The tender mangoes used for this pickle are wild mangoes, which naturally grow in the forest. They are more sour and full of mango flavour. We will start getting these tender mangoes in the month of February-March.
You can find many mango recipes on this website like mavinakai chitranna, mango rasam, mango chutney, mango curry and mango popsicles. Do try these tasty recipes in this mango sesaon.
The tender mango pickle recipe, which I explained here is from my mother. My mother in law also prepares in the similar way but she adds more mustard seeds. The taste and quality of the pickle varies largely depending on the type of mangoes used. The quality and spiciness of the chillis also plays an important role. Pickling tender mangoes takes time. Not like instant gooseberry pickle and tomato pickle. For this mango pickle you have to wait atleast for a month.
Generally tender mango pickle is prepared in large quantity. At a time 500 or 1000 or 2000 mangoes are pickled. These pickles are having long shelf life. So when good tender mangoes are available, they are pickled in large numbers and used for 1 or 2 years.
Do check my lemon-ginger pickle and coriander leaves dry chutney or thokku recipes. Now let us get on to the mavina midi uppinakayi or tender mango pickle recipe.
I have made a video on this recipe (using big mangoes) with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 1 month
Cooking time: 0 min
Serves: number of mangoes used
Ingredients (for large quantity):
- 1000 tender mangoes (1 to 1.5" length)
- 3 kg crystal salt
- 1 kg red chilli / red chilli powder (medium spiced)
- 1/2 kg mustard seeds
- 10 gm asafoetida
- 100 gm black pepper (optional - for extra spiciness and for long shelf life)
- 50 gm dried bird's eye chilli (optional - for extra spiciness and for long shelf life)
- 4 finger length turmeric root (optional)
Ingredients (for small quantity):
- 12 tender mangoes (1 to 1.5" length)
- 6 - 8 tsp crystal salt
- 12 red chilli / 5 tsp red chilli powder (medium spiced)
- 3 tsp mustard seeds
- A big pinch of asafoetida
- 2 - 4 black pepper (optional - for extra spiciness and for long shelf life)
- 1 dried bird's eye chilli (optional - for extra spiciness and for long shelf life)
- A big pinch of turmeric powder (optional)
Instructions for making mavina midi uppinakayi or tender mango pickle:
- wipe the tender mangoes using a dry cloth. Also take a dry glass or ceramic jar, which just fits the mangoes.
- Now arrange the mangoes in the jar by adding salt layer in between. You can use the salt generously because the excess salt will settle down in the jar, which you can discard later. Close the lid and keep it aside.
- Rest the mangoes in salt for about 10 - 15 days. so after 10 - 15 days you can see mangoes have left the salt water and extra salt has been settled down in the jar.
- Now separate the mangoes and salt water. Some mangoes will leave more water and some will not.
- Boil the salt water and allow it to cool.
- Take red chilli or chilli powder, mustard seeds, turmeric, black pepper and asafoetida as per the measurement. Please note black pepper is optional.
- Once the boiled salt water becomes cool, grind the above said spices using the salt water. Please note you have to use only boiled salt water. You can either discard the excess salt water or you can add extra boiled salt water depending on the amount of salt water you have.
- Now add this ground paste into the marinated tender mangoes. Close the lid and rest it for a month or more. Please ensure that you are using an air tight jar.
- Now before using the pickle take out the mangoes and cut them in to small pieces. If it is a newly prepared pickle, after cutting rest it for 2 more days and then use it. If it is an old pickle, then you can consume it immediately.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
I am Latha and I am very happy that you have visited our website. Lot of efforts have been put in creating each and every page on this website. If you like this recipe, kindly share it with your friends by clicking on the icons given below. Feel free to write to me at "kannadavegrecipes@gmail.com". Thank you so much and keep visiting!!