Raw Mango Recipes In Kannada

Raw mango pickle in Karnataka style with step by step photos and video. We call this as kochhalu uppinakai in kannada which means chopped raw mango pickle. Easy and quick recipe of fingerlicking delicious pickle.

Today I will share a recipe with minimal ingredients of basic Indian spices. Simple Indian spices like cumin, methi seeds make this pickle flavorsome.

Pickles just add a zing to even a simple everyday food. The tangy flavor of mango with other spices and topped with asafoetida gives a unique combination.

Mavinakayi Chutney In Kannada

The recipe of raw mango pickle shared here is vegan and gluten free. A healthy homemade spicy and tangy condiment which is a perfect summer delight.

This pickle is a staple kitchen condiment during the mango season. This recipe is from coastal Karnataka. My mother prepares this during every mango season.

After marriage, I prepare this in my house as yearly ritual. Every Indian household kitchen has their own family recipe of making raw mango pickle.

North Kanara Raw Mango Chutney Recipe By Archana's Kitchen

This pickle can be made with any variety of raw mango and can be consumed the next day. It is an effortless recipe with not too many steps to follow

Any unripe raw mango can be used. Do not use semi-ripe mangoes for the pickle. This gives sweet taste to pickle, they become unbelievably soft and mushy. The shelf life of pickle reduces and loses its viability.

Unripe mangoes should be washed, pat dried with kitchen towel or keep aside until water completely dries. Any water content in the raw mangoes will reduce the shelf life of the pickle.

Try These Mango Pickles From South India (recipes Inside)

Chop the raw mangoes with the skin to bite sized pieces. At this stage if you want small size then to chop accordingly. Check the taste of raw mango you plan to use and decide upon the sourness.

Salt the main preservative in any pickle, helps in preserving for long time. Any salt can be used table salt (fine powder) or sea salt (crystal form).

The main spices used in preparing this raw mango pickle are red chilies, salt, cumin, methi seeds and lastly flavored with asafoetida. Adjust the quantity of spices as per the sourness of raw mangoes.

Raw Mango Sambar Recipe By Archana's Kitchen

I have used byadgi red chili for this recipe. If you want a spicy pickle masala, use few Guntur red chili with byadgi chili, this balances the spice level. The number of red chilies can be adjusted as per taste and sourness of raw mango.

Adjust salt as per sourness of raw mangoes. Do not soak the raw mangoes in salt for long duration since salt leaves out more water and this leaves the pickle waterier. After preparing pickle, if you feel less salt to taste then add little salt and adjust the taste.

After mixing the spices with the raw mango pieces, this can be kept for 2 to 3 hours or can be served the next day. This allows the spices to blend well with chopped raw mangoes.

Mavinakai Chitranna Recipe

We use coconut oil as a preservative in this recipe. If you are not comfortable to coconut oil flavor, then this can be replaced with any refined oil. The oil is heated with asafoetida and cooled before pouring on the pickle.

Store the raw mango pickle in clean dry glass jar. Before use wash the airtight glass jar with mild detergent, clean with water, wipe and sundry to remove any moisture.

Since its summertime when raw mangoes are available in the market, due to extreme heat the pickle loses its taste if kept outside on your kitchen counter for more than a week. After a week, the pickle bottle can be stored in refrigerator for one month.

Mavinakayi Gojju Recipe

This is just an apt time to prepare mango pickle. It is not only delicious but also easy to prepare. Do check the detailed recipe below

Before making this recipe, it is always important to make sure the mixing bowls, mixer jar, other ingredients, ladles, spoon and other jars to be clean and dry.

The first step is to clean and wash the raw mangoes. Wipe with a kitchen towel and dry the mangoes completely to ensure they are moisture free.

Unique Dishes To Prepare Using Raw Mangoes

Finely chop raw mangoes, see to it they are not spoilt from inside. Remove the seed if they are hard or if it is still soft, you can chop them add to the pickle.

Take the chopped raw mangoes in a clean dry bowl and add salt. Mix with a dry spoon and keep the mixture aside for 30 minutes. Salt should nicely coat all the raw mangoes.

During this time, pickle masala can be prepared. Keep all the spices ready, check if they are in good condition. Firstly, dry roast red chilies on low heat for about 1 or 2 minutes. After frying they become crisp. Keep this aside.

Appe Kayi Saaru

Next dry roast cumin on low heat until you get nice aroma. Keep this aside. Do not fry on high heat and burn the spices.

Add the powdered pickle masala to the salted raw mango pieces. Mix well with a dry spoon. Pickle masala should nicely coat the chopped raw mango pieces. Keep this aside for tempering.

Pour this tempering on the spice coated raw mango pieces. Mix everything with a dry spoon. Store in clean dry airtight glass jar. Keep this for 2 to 3 hours. Raw mango pickle is ready to be served.

Mango Rasam, Indian Soup With Raw Mango

Serve this raw mango pickle as a condiment with curd rice, hot rice, sambar rice or dish of your choice. Pickle can be refrigerated for one month.

Raw mango pickle is easy to prepare Indian condiment made of basic spices. Its aromatic and delicious served with as side dish. Easy and quick recipe of fingerlicking delicious pickle. This is a dairyfree pickle recipe.

I am a passionate foodie and food photographer with love to document easy, simple to follow, healthy vegetarian recipes in Dice n Cook.

Mango Chutney Recipe

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Raw Mango Rasam Recipe

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