Raw Mango Pickle or Kochhalu Uppinakai

1

This is just an apt time to prepare mango pickle during the month of March. I learnt this recipe from my mother. It’s not only delicious but also easy to prepare. The tangy flavor of mango with other spices and topped with hing gives a unique combination. Serve these spicy tasty pickles with curd rice, parantha, dosa. It just adds a zing to even a simple everyday food.

Here goes the recipe

Course: Pickles

Cuisine: Karnataka

Preparation time: 10 mins

Cooking time: 45 min.

Serves: 5

Ingredients:

Raw mangoes – 2 nos

Salt- 2 tbsp

Red chillies- 10 nos

Jeera -1 tsp

Menthya or methi -1/2tsp

Coconut oil or any refined oil- 4 tbsp

Hing- 1/4 tsp

Method:

  1. Finely chop raw mangoes and mix with salt and keep aside for 30 minutes.
  2. For pickle masala, dry roast red chillies, jeera and menthya. Cool and grind into fine powder.
  3. Mix the pickle masala with finely chopped mangoes.
  4. Now do the tempering or seasoning by taking oil in a small pan, add hing, saute well. Cool this.
  5. Now add this to the pickle, mix well. Store this in airtight glass jar and use after 2 to 3 days.

My Notes:

This pickle can be used instantly. Totapuri or ginimoothi mango can also be used which gives both sweetness and tanginess to the pickle.

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