South Karnataka Mango Pickle
Raw mango pickle with mustard and fenugreek in sesame oil. South Karnataka mavinakayi uppinakayi — tangy, spicy, year-round.
Ingredients
Main
- salt — 35 g (whole)
- Raw Mango — 300 g (chopped)
- Red Chilli Powder (Lal Mirch) — 2 tsp (ground)
- Sesame Oil — 6.67 tbsp (whole)
Tempering
- Mustard Seeds (Black) — 1 tsp (whole)
- methi seeds — 1.8 g (whole)
Method
- Wash the raw mangoes and wipe them completely dry; cut into small cubes (no moisture should remain, or the pickle will spoil).
- Rub the mango cubes with the salt and set aside for a few hours to draw out excess moisture.
- Dry roast the mustard seeds and fenugreek seeds lightly, cool, and coarsely crush.
- Heat the sesame oil until it just reaches smoking point, then let it cool completely.
- Mix the salted mango cubes with the red chilli powder and the crushed mustard-fenugreek, then pour over the cooled sesame oil.
- Pack tightly into a sterilised glass jar with oil covering the surface; sun-cure for 5-7 days, shaking daily, before serving.
Common questions
- What is ದಕ್ಷಿಣ ಕರ್ನಾಟಕ ಮಾವಿನಕಾಯಿ ಉಪ್ಪಿನಕಾಯಿ in English?
- ದಕ್ಷಿಣ ಕರ್ನಾಟಕ ಮಾವಿನಕಾಯಿ ಉಪ್ಪಿನಕಾಯಿ is written South Karnataka Mango Pickle in English.
- How many calories in one plate of South Karnataka Mango Pickle?
- 86 kcal per plate.
- How much cooking time?
- 40 min — 30 min prep, 10 min cooking.