Malnad Special Appe Midi Uppinakayi Recipe - Tender Mango Pickle
Malnad Special Appe Midi Uppinakayi Recipe is a tender Mango Pickle made of Appe Midi which is pulpy, immature oblong mango of Malnad & Western ghats.
Malnad Special Appe Midi Uppinakayi Recipe (Tender Mango Pickle) is made of Appe Midi 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 Appe Midi.
This is the oldest pickling recipe known to people of Western Ghats. 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 stalk and pickled with about half inch of the stalk. These can be stored for minimum of two years if prepared and used with proper care and hygiene.
My mother-in-law used to prepare this pickle many years back. I have adopted this recipe from Raaga Kitchen, Mangalore with slight modification.
Pickle is prepared with dry masala paste of byadgi red chilli, mustard seeds, oil and mixed with these tender mangoes or Appe Midi. It is incubated for 50 to 60 days before using it. 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 also used in preparation of tambuli, gojju and papad in malnad regions. This pickle has very good digestive power.
Serve Malnad Special Appe Midi Uppinakayi Recipe (Tender Mango Pickle) along with Steamed rice, Alasande Kaalu Saaru Recipe (Malnad Style Black Eyed Beans Curry) and Aralu Sandige Recipe with a Gorikayi Palya Recipe for sides.
If you like this Appe Midi Uppinakayi Recipe, try more Pickle recipes like
5 M
30 M
35 M
10 Servings
Ingredients
- 2 cups Tender Mango (Appe Midi)
- 3/4 cup Rock Salt , (adjust to taste)
- 1 cup Byadagi Dried Chillies , (adjust to taste)
- 1/4 cup Mustard seeds (Rai/ Kadugu)
- 2 tablespoons Turmeric powder (Haldi)
- 1 teaspoon Asafoetida (hing)
- 1/4 cup Oil
How to make Malnad Special Appe Midi Uppinakayi Recipe - Tender Mango Pickle
To begin making the Malnad Special Appe Midi Uppinakayi Recipe (Tender Mango Pickle), 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, such that the mangoes shrink with occasional mixing using dry spoon.
Dry roast the red chillies in a pan for a minute or till crisp and keep aside.
Now dry roast the mustard 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 hing.
Mix this pickle masala paste with the salted Appe Midi.
Heat oil in pan, cool and pour this on the pickle mixture. Close the jar and incubate this pickle for 1 to 2 months.
This pickle is a good side dish with rice and can be served as whole or chopped into fine pieces along with inner seed.
Serve Malnad Special Appe Midi Uppinakayi Recipe (Tender Mango Pickle) along with Steamed rice, Alasande Kaalu Saaru Recipe (Malnad Style Black Eyed Beans Curry) and Aralu Sandige Recipe with a Gorikayi Palya Recipe for sides.
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.
This pickle can be prepared in bulk and stored for 2 to 3 years.
Malnad Special Appe Midi Uppinakayi Recipe - Tender Mango Pickle is part of the Recipe Contest: South Indian Cooking
