Adangai Uppinkai

Summer time !! Mango time !! Pickles are something that nobody can resist I guess J.
My mom and my mom-in –law make a lot of variety of pickles. I just love any kind of pickle. Here is a recipe of Adangai (Mango pickle) from mom in law. Typical Udupi style instant mango pickle. Simple, instant and easy to make and a two day pickling process.
Important things while you making pickle is the mango should be sour and hard. A bit of moisture spoils the pickle, so let all the ingredients and utensils, jar, spoon, knife be moisture free. This pickle has average shelf life of about 1-1.5 months. I store it in the refrigerator after a week.
Prep Time
15 Mins + Mango resting for a day
One small glass jar
Green Raw Mangoes
5 Medium
2.5 Tbsp. / According to taste
Roast and Grind
Mustard Seeds
Fenugreek Seeds
Cumin Seeds
Dry Red Chillies
Asafetida ( Hard one )
Coconut oil
2.5 Tbsp.
1 Tbsp.
¾ Tbsp.
A Handful
A peanut size
1 Tsp.
Mustard Seeds
Coconut oil
Asafetida Powder
1 Tbsp.
2 Tbsp.
1 Tsp.
1.      Wash and pat the mangoes dry. Cut the mangoes to small pieces. Discard if any seed.

2.      Add salt and just mix the mango pieces. Store them in a jar or container. Let it marinate for a day. The salt dissolves..

3.      Meanwhile dry roast mustard seeds, fenugreek seeds and cumin seeds separately on medium to low flame. Roast the red chillies and asafetida with a teaspoon of oil. Let them cool. Powder the roasted ingredients and set aside.

4.      With a dry spoon mix the marinated mangoes well. Sprinkle the powdered ingredients and mix well again.
5.      Heat 2 tbsp. of coconut oil and add mustard seeds and make the seasoning. Just sprinkle the asafetida powder before you switch the seasoning off.

6.      Pour the seasoning over the mango pickle and give a mix. Store the pickle in a jar and let it stay for 2-3 days before you start using.
7.      Relish the Adangai with any south indian dish, idli, chapatti or curd rice as well.


Popular Posts