Kadigaayi uppinakaayi | Chopped mango pickle
By Leena Hegde, Puttanamane
Kadi meaning chopped or cut piece. Kaayi meaning any unripe fruit or vegetable, here it refers to unripe mango. Kadi and kaayi together make the word Kadigaayi. Uppinakaayi is pickle. This pickle is prepared for a temporary use when midi uppinakaayi (whole tender mango pickle) is not ready or on occasions when pickle is required on large scale.
Essentially a mango pickle is made with fresh, raw (unripe), green mangoes that are specifically meant for the pickle. Though any unripe tangy mangoes can be used to make this pickle, but mangoes might become soft too soon, and / or pickle might not be fresh for a longer period. So it is recommended to use mangoes that are meant for pickle, and pickle will be tastiest with a unique aroma of these mangoes.
Important note: Make sure to use clean and dry ingredients and utensils / cookware.
Prep time
24 hrs 45 mins
Cook time
0
Cool off time
10 days
Total time
11 days 45 mins
Course
Side dish
Diet
Vegan, Vegetarian
Difficulty level
Moderate
Servings
~ 650 g
Ingredients
-
4 – 5 medium size raw mangoes or ½ kg chopped mango cubes
- ½ cup crystal salt
- ½ teaspoon asafoetida (Ingu or Hing)
- 10 – 15 dry red chillies or as required
- 2 teaspoons fenugreek seeds (Mente or Methi)
- 2 tablespoons mustard seeds (Saasive or Rai)
- 1.5 teaspoons cumin seeds (Jeerige or Jeera)
-
½ teaspoon coconut oil
For tempering: - 2 teaspoons coconut oil
- ½ teaspoon mustard seeds (Saasive or Rai)
- 1 pinch asafoetida (Ingu or Hing)
Cookware / Utensils
-
Glass jar or Bharani (A jar made of mud / clay / ceramic)
- Pan
- Bowl(s)
- Spoon
- Mixer
Instructions
Instructions
How to make Kadigaayi Uppinakaayi
- Wash mangoes thoroughly. Let them dry themselves or dry them out using a clean and dry kitchen cloth.If mangoes are store-bought, make sure to soak them in salt water for about 30 minutes.
- Dry roast crystal salt and remove the moisture completely. Let it cool.
- Chop mangoes into small or medium cubes.
- Take the chopped mangoes in a clean and dry mud/ clay / glass / stainless steel bowl.
- Add asafoetida (Ingu or Hing).
- Add roasted and cooled salt. Mix well.
- Close and keep aside for 24 hours.
- After 24 hours, collect ¼ cup salt water, oozed out from the mangoes, and keep aside.
- Dry roast fenugreek seeds until aromatic. Remove and keep in a clean and dry bowl or plate.
- Then dry roast mustard seeds until they splutter.
- Next dry roast cumin seeds.
- Then add ½ teaspoon coconut oil and roast red chillies until crisp.NOTE: Roast the spices on a low flame and DO NOT burn or blacken them.
- Let the spices cool.
- Now take all the roasted spices in a mixer jar, and make a powder.
- Add little salt water that was collected from the mangoes earlier.
- Grind further to make a fine or slightly coarse paste.
- Add this paste to mango cubes.
- Then add the remaining salt water, which was kept aside, to mixer jar.
- Shake well so that all the spice paste at the sides gets mixed with salt water.
- Add this spice mixed salt water to marinated mango cubes. Mix well.
- Transfer pickle to clean and dry mud / clay / glass jar.
- Store it in a cool, clean, and dry place. Let it rest for a
Step by step guide
How to make Kadigaayi Uppinakaayi
1. Wash mangoes thoroughly. Let them dry themselves or dry them out using a clean and dry kitchen cloth.
If mangoes are store-bought, make sure to soak them in salt water for about 30 minutes.
2. Dry roast crystal salt and remove the moisture completely. Let it cool.
3. Chop mangoes into small or medium cubes.
4. Take the chopped mangoes in a clean and dry mud/ clay / glass / stainless steel bowl. Add asafoetida (Ingu or Hing).
5. Add roasted and cooled salt. Mix well.
6. Close and keep aside for 24 hours.
7. Salt marinated mango cubes after 24 hours.
8. Collect ¼ cup salt water, oozed out from the mangoes, and keep aside.
9. Dry roast fenugreek seeds until aromatic. Remove and keep in a clean and dry bowl or plate. Then dry roast mustard seeds until they splutter. Next dry roast cumin seeds. Then add ½ teaspoon coconut oil and roast red chillies until crisp. Let the spices cool.
NOTE: Roast the spices on a low flame and DO NOT burn or blacken them.
10. Now take all the roasted spices in a mixer jar, and make a powder.
11. Add little salt water that was collected from the mangoes earlier. Grind further to make a fine or slightly coarse paste.
12. Add this paste to mango cubes.
13. Then add the remaining salt water, which was kept aside, to mixer jar. Shake well so that all the spice paste at the sides gets mixed with salt water.
14. Add this spice mixed salt water to marinated mango cubes. Mix well.
15. Transfer pickle to clean and dry mud / clay / glass jar. Store it in a cool, clean, and dry place. Let it rest for at least 8 to 10 days. Make sure to give a stir using a dry and clean spoon on every alternative day.
16. After 10 days, heat 2 teaspoons coconut oil in a pan. Add 1 pinch asafoetida, ½ teaspoon mustard seeds. Let the mustard seeds crackle.
17. Pour this tempering over the ready pickle. Mix well. Pickle is ready to use now.
If you are using a glass jar to store pickle, do not pour too hot tempering.
Notes
-
You might or might not get exact ½ kg after chopping the mangoes. So adjust the quantity of salt and other spices as per the quantity of mango you have.
- Do not go with the colour of red chillies. Check the hotness / spiciness of the chillies before deciding on quantity. Adjust red chillies quantity based on your taste and the type of chillies.
-
Resting time: Pickle takes at least 8 to 10 days to absorb all the spices. And, do not forget to give a stir in between. This would fasten the absorption process and pickle would turn out best by absorbing all the spices.
If you want to use the pickle earlier than the standard resting period, you can do so. But mangoes will not absorb the spices before 8 days. So there would be difference in the taste.
- Storage: Store the pickle in a clean and dry mud / clay / glass jar. Keep it in a clean, cool and dry place. Use clean and dry spoon to scoop out.
- Shelf life: This pickle stays good for about 1 to 3 months at room temperature. However, the shelf life depends on ingredients (especially quality of the mangoes), the process of making, climate and room temperature condition. Even a drop of moisture might spoil the pickle.
