A relish consisting of tender wild Mangoes preserved in Red Chilly masala
Ingredients (ಬೇಕಾಗುವ ಪದಾರ್ಥಗಳು):
5 Kgs Tender Wild Mango | ಕಾಡು ಮಾವಿನ ಮಿಡಿ
8 cups Crystal (Rock) Salt (4 cups for Salt Solution (Water)) | ಕಲ್ಲು ಉಪ್ಪು
1/2 Kg Mustard seeds | ಸಾಸಿವೆ
1/2 Kg Red Chilly (Preferred: Harekala Chilly) | ಕೆಂಪು ಒಣ ಮೆಣಸು (ಆದ್ಯತೆ: ಹರೇಕಳ ಮೆಣಸು)
5 - 6 inch sized dried Turmeric pieces | ಒಣಗಿದ ಅರಶಿನ
2 Ltr Water | ನೀರು
Recipe (ಮಾಡುವ ವಿಧಾನ):
Clean and wipe the raw mangoes using a clean cotton cloth. Separate the mangoes from its stem as shown in the picture below. (By keeping 1/2 inch stem)
Put around 50 cleaned raw mangoes in a porcelain jar(Bharani) or glass jar or plastic jar and add around 1/2 cup 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, place the stone and cover the lid properly. Remove the mangoes from salt water and keep them aside for about 6-7 hrs by spreading it in a clean cotton cloth.
Wash the red chillies and sun dry it for about 5-6 days.
Wash the mustard seeds and sun dry it for about 5-6 days.
Preparing Salt Solution, add 2 litres of water, 4 cups of crystal salt in a vessel and bring it to boil. Keep it aside until it comes to room temperature and separate the sediment.
Put red chillies, mustard seeds, turmeric in a mixer and powder it. Add this powder, sufficient amount of prepared salt solution and grind them into smooth paste as shown in the picture below. (The mentioned ingredients in the recipe will make around 10 cups of ground masala)
Put around 6-8 cups of this ground masala to a vessel, add the brined mangoes and mix them well. Adjust the salt solution & masala according to your taste.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.
* Clean & moisture free hands | spoons | vessels should be used throughout the process otherwise it will be spoilt very soon
* All the varieties of wild mangoes are not suitable for this pickle. Use small sized, fresh wild mangoes
* Harekala varieties of Red Chillies are best suited for this recipe
* Use small Mustard seeds and Crystal (Rock) Salt for best results
* If we use the Mango infused (brine) water, the pickle masala will change it's color later & it will be more acidic
* Store it in an airtight container, in a dry place
* Whole pickle (Midi Uppinakayi) can be kept outside for many years without adding any preservative or refrigeration
* Whole Pickle should be used after 2-3 months. Cut Pickle can be used instantly & it's shelf time is less
* ಉಪ್ಪಿನಕಾಯಿ ಮಾಡುವಾಗ ಯಾವುದೇ ಕಾರಣಕ್ಕೂ ಒದ್ದೆ ಕೈ | ಸೌಟು | ಪಾತ್ರೆಗಳನ್ನು ಬಳಸಬೇಡಿ. ಬಳಸಿದರೆ ಉಪ್ಪಿನಕಾಯಿಯು ಬೇಗನೆ ಹಾಳಾಗುತ್ತದೆ
* ಎಲ್ಲಾ ಜಾತಿಯ ಕಾಡು ಮಾವಿನ ಮಿಡಿಯು ಉಪ್ಪಿನಕಾಯಿಗೆ ಸೂಕ್ತವಾಗಿರುವುದಿಲ್ಲ. ಆಗ ತಾನೇ ಮರದಿಂದ ತೆಗೆದ ಸೊನೆ ಇರುವ ಸಣ್ಣ ಸಣ್ಣ ಮಾವಿನ ಮಿಡಿಗಳು ಹೆಚ್ಚು ರುಚಿ
* ಈ ಉಪ್ಪಿನಕಾಯಿಗೆ ಹರೇಕಳ ಜಾತಿಯ ಕೆಂಪು ಒಣ ಮೆಣಸು ಹೆಚ್ಚು ಸೂಕ್ತವಾದದ್ದು
* ಸಣ್ಣ ಸಾಸಿವೆ ಹಾಗು ಕಲ್ಲು ಉಪ್ಪನ್ನು ಬಳಸಿ
* ಉಪ್ಪಿನಲ್ಲಿ ಹಾಕಿದ ಮಾವಿನಕಾಯಿಯ ನೀರನ್ನು ಉಪ್ಪಿನಕಾಯಿಗೆ ಬಳಸಿದರೆ, ಮಸಾಲೆಯು ಬೇಗನೆ ಕಪ್ಪಗಾಗುತ್ತದೆ ಹಾಗು ಮಸಾಲೆಯು ಹೆಚ್ಚು ಆಮ್ಲೀಯವಾಗಿರುತ್ತದೆ
* ಉಪ್ಪಿನಕಾಯಿಯನ್ನು ಗಾಳಿಯಾಡದ ಡಬ್ಬದಲ್ಲಿ ಹಾಕಿ, ಒಣಗಿರುವ ಜಾಗದಲ್ಲಿ ತೆಗೆದಿಡಿ
* ಮಿಡಿ ಉಪ್ಪಿನಕಾಯಿಯನ್ನು ಸಂರಕ್ಷಕಗಳನ್ನು ಬಳಸದೆ ಹಾಗೆ ಹೊರಗಡೆ ಇಟ್ಟು ಕೆಲವು ವರ್ಷಗಳ ಕಾಲ ಬಳಸಬಹುದು
* ಮಿಡಿ ಉಪ್ಪಿನಕಾಯಿಯನ್ನು ಹಾಕಿ 2-3 ತಿಂಗಳು ಬಿಟ್ಟು ತಿನ್ನಲು ಶುರು ಮಾಡಿ. ಕಡಿ ಉಪ್ಪಿನಕಾಯಿಯನ್ನು ಹಾಕಿದ ಕೂಡಲೇ ಉಪಯೋಗಿಸಬಹುದು.
perfect n delicious..
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.
Baayalli neeru banthu.... :)~
Did you find these mangoes in US?
Could you please tell me where we can buy these?
Did u find this variety of mangoes in US??
Could u pls tell me whr to buy it?
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.
Hi veni ,ee medi uppinakayi neene madidda ?good to see you making such recipies too.Sariyada paka bappale kashta heltavu alla midi ge?
Yes, I learnt this from my mom.. We prepare it almost every year...
HI Veni... Harekala Menasu & Kumta Menasu Is it Same????...... Please do reply ........
No.. they are different.
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?
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.
while searching for havyaka uppinakaayi recipe fpund yours. glad.it doesnt have oil u see. so it pretty healthy.
thank you atho!
Hing is not required?
No, we don't add Asafetida(Hing) to this pickle...
everything is so perfect..mouthwatering
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'?
Yes, they are short red chillies.
Can you plz tell me why you need to wash dry chillies? What will happen if use dry chillies without washing them?
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. :-)
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.
Thank you so much for the reply. I'll be using this method to prepare the pickles very soon. Thanks once again.
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
Yes, you can use plastic airtight containers.
Yes ..i am preparing today .. thanks
Salt water from jaadi is less for amla wot to do now
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.
Where can we buy these pickles from ?
Hai I want to know that can we add fenugreek to this or it is only for cut mango pickle
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.
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
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!!
can you please tell me measurement of ingredients in Kgs instead of cups...example 12 cups of red chilli approximately in kgs...
can you please tell me measurement of ingredients in kgs pls instead of cups. example: 12 cup red chilli means how much in kgs?
Measurements in kgs please
@ Krupa, Updated the recipe ingredients in KGs.
ಇದರ ಕನ್ನಡ ಪ್ರತಿ ಎಲ್ಲಿ ಇದ್ದು ಅಕ್ಕಾ? ಹವ್ಯಕ ಪ್ರತಿ ಒಪ್ಪಣ್ಣಲ್ಲಿ ಸಿಕ್ಕುತ್ತಿಲ್ಲೆ..( ಹೊರಡಿ ಹಾಕುವ ವಿಷಯ )
Appu aa link work aavutta ille.. :( Recipe de kandugondille Oppanna website illi.
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