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Saturday, March 26, 2011

Mavina Midi Uppinakayi(Pickle)

Ingredients:
500 Tender Wild Mangoes / Ele Kaadu Mavina Midi
16 cups of coarse Salt
12 cups Red Chillies (Preferred: Harekala Menasu)
4 cups Mustard seeds (Preferred: Small one)
5 - 6 one inch sized dried Turmeric

Recipe:

Clean and wipe the raw mangoes using a clean cotton cloth. Separate the mangoes from its stem as shown in the picture below.

Put around 50 cleaned raw mangoes in a porcelain jar(Bharani) or glass jar or plastic jar and add around 1.5 cups of salt. Similarly repeat this step for remaining mangoes.

Place 2-3 heavy stones(cleanly washed and dried) on top of the raw mangoes inside the jar and cover the lid properly.

Keep it for about 8-10 days. Once in a day mix them well and cover the lid properly. Remove the mangoes from salt water and keep them aside for about 6-7 hrs.

Wash the red chillies and sun dry it for about 4-5 days.

Wash the mustard seeds and sun dry it for about 4-5 days.

Filter the salt water collected in the jar, bring it to boil and keep it aside until it comes to room temperature.

Put red chillies, mustard seeds, turmeric in a grinder, add sufficient amount of salted water and grind them to smooth paste as shown in the picture below. (The mentioned ingredients in the recipe will make around 15 cups of ground masala)

Transfer this ground masala to a vessel, add the mangoes and mix them well. Transfer this pickle to another clean porcelain/glass/plastic airtight jar. Add little amount of ground masala on top of it. Add little amount of salt, place one clean cotton cloth and cover the lid tightly. Cover the lid with another cotton cloth and tie it with a thread. Put this in a plastic cover and place it in dry place. This can be used after 1-2 months. It goes well with rice, dosas, etc.

32 comments:

Tina said...

perfect n delicious..

kitchen queen said...

I am literally drooling the vadu manga pickle is so tempting and also my hot favourite and I can have any amount of them.The detailed clicks r very beaurtiful.

AshKuku said...

Baayalli neeru banthu.... :)~

Ash....
(http://hastkala-oceanichope.blogspot.com/)

ramya said...

Hi Krishnaveni,

Did you find these mangoes in US?
Could you please tell me where we can buy these?

ramya said...

Hi Krishnaveni,

Did u find this variety of mangoes in US??
Could u pls tell me whr to buy it?

Ruchi Ruchi Adige said...

@Ramya,

I did not find it when I was in US. Now I have relocated to India and we can easily find it in Vegetable Market during the mango season.

raji said...

Hi veni ,ee medi uppinakayi neene madidda ?good to see you making such recipies too.Sariyada paka bappale kashta heltavu alla midi ge?

Ruchi Ruchi Adige said...

@Raji,
Yes, I learnt this from my mom.. We prepare it almost every year...

Vani said...

HI Veni... Harekala Menasu & Kumta Menasu Is it Same????...... Please do reply ........

Ruchi Ruchi Adige said...

@ Vani,

No.. they are different.

Anonymous said...

I remember my ajji saying, even single drop of water will spoil pickle antha. Will it not spoil pickle if we add water while grinding masala?or this is not ment to store it for long time?

Ruchi Ruchi Adige said...

@ Anonymous,
Yes, even single drop of water will spoil the pickle!!.

As mentioned in the recipe, for grinding the masala, the boiled salted water needs to be used.

seetha cookemane said...

hi,


while searching for havyaka uppinakaayi recipe fpund yours. glad.it doesnt have oil u see. so it pretty healthy.

thank you atho!

Vidya said...

Hing is not required?

Ruchi Ruchi Adige said...

@Vidya,

No, we don't add Asafetida(Hing) to this pickle...

Padma Gopinath said...

everything is so perfect..mouthwatering

Shireen Sequeira said...

Hi Krishnaveni, the pickle is simply mouthwatering!! pls can u tell me what 'harekala menasu' is called in English? Are these commonly known as 'short red chillies'?

Ruchi Ruchi Adige said...

@ Shireen,

Yes, they are short red chillies.

Anonymous said...

Hi

Can you plz tell me why you need to wash dry chillies? What will happen if use dry chillies without washing them?

Thanks
Ani

Anonymous said...

I'm sorry to write again, I find this method very interesting however. Can you tell me why add stone on top, I was wondering what type of stone too?

How do I tie cloth? I have seen granny do this when I was kid. but should it be over the Lid or under the lid.

Plz reply madi. Ee summer Ali madbeku antha iddini. Book marking this page. :-)

Krishnaveni said...

@Anonymous,

As we buy the red chillies from shop, it may have dust and that will spoil the pickle!!

If we place a stone at the top, the mangoes will shrink properly and sink in salt water. (The Neeru Mavinakayi Recipe Photo can be used for reference to know the type of stone. The granite/marble stone pieces can also be used.)

As I mentioned in the recipe, place one small cloth under the lid, i.e on the surface of pickle and then close the lid. Then cover the lid with another cloth and tie that with a thread.

Anonymous said...

Thank you so much for the reply. I'll be using this method to prepare the pickles very soon. Thanks once again.

Ani

Unknown said...

hi.. my search for homemade mango pickle recipe landed me here. pickle made by u luk yummy.. i would like to try this. i do not have a bharani/ bigger glass jar/bottle. pls tell me if i can make it using the plastic airtight containers

Krishnaveni Nalka said...

@ Unknown,

Yes, you can use plastic airtight containers.

xax said...

Yes ..i am preparing today .. thanks
Vasudev. Mangalore

SHRUTHI said...

Salt water from jaadi is less for amla wot to do now

Krishnaveni Nalka said...

@Shruthi,

You can always use fresh salt water i.e by adding around 3 cups of water and 2 cups coarse salt in a vessel, bring it to boil and allow it to cool to room temperature.

Poonam Mudaliar said...

Where can we buy these pickles from ?

MS Divyashree said...

Hai I want to know that can we add fenugreek to this or it is only for cut mango pickle

Krishnaveni Nalka said...

Usually for this raw pickle masala we don't add Fenugreek seeds. Fenugreek seeds are used for roasted pickle masala. You can refer Mavinakayi Beyisida Uppinakayi recipe.

Archana said...

Hi I followed your recipe but the appe midi pickles have turned out to be too salty. Is there a way to reduce the saltiness? Please help me out. Thanks

Mamta Rivonkar said...

Ahh Prefect .. I am at day 1 of your recipe.. reminds me of my childhood see my mother pickle 5000 midi in large Bharni to store for a year!!