Raw Mango Pickle – How to make Karnataka style Kochhalu Uppinakai
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.
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.
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
Which variety of mango is used in raw mango pickle recipe?
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.
More sour or tangy the raw mangoes, makes it best suitable for pickling.
Cleaning and chopping of raw mangoes for the pickle
Raw mangoes should be firm and cleaned well before using it for making pickle since we use them with skin intact.
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.
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).
Spices used in raw mango pickle
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.
Fry the spices properly on low to medium and ensure not to burn them.
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.
Which oil can be used to prepare raw mango pickle?
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.
Do not add hot oil to the pickle, always cool the tempering oil before adding it to the pickle.
How long the raw mango pickle can be stored?
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.
Always use a clean dry spoon while serving. This step also ensures that the pickle stays fresh for long duration.
Raw mango pickle can be stored for a week at room temperature.
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.
Serve these spicy tasty pickles with hot rice and oil. Best served with curd rice, parantha, dosa.
Other pickle recipe on blog is below
Detailed recipe of raw mango pickle
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.
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.
After chopping, you will get approximately 1.5 cups of raw mangoes depending on the size of mangoes.
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.
Do not keep them for long time as they leave out more water in the pickle and pickle becomes soggy.
For pickle masala:
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.
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.
Next add methi seeds to same pan and dry roast on low heat until they become golden. Keep this aside.
Cool all the fried spices completely before powdering. Make fine powder of the fried spices using dry mixer grinder.
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.
Heat oil in a small pan on low heat. Add asafoetida and mix well. Switch off the heat and cool.
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.
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.
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Raw Mango Pickle (Karnataka style)
- Raw mangoes – 2 nos (chopped)
- Salt – 2 tbsp
- Cumin or jeera – 1 tsp
- Methi seeds or menthya – ½ tsp
- Red chilies – 10 nos
- Coconut oil or any refined oil – 2 tbsp
- Asafoetida – ¼ tsp
- Clean and wash the raw mangoes, dry the mangoes completely to ensure they are moisture free.
- Finely chop raw mangoes. After chopping, you will get approximately 1.5 cups of raw mangoes depending on the size of mangoes.
- Take the chopped raw mangoes in a clean dry bowl and add salt. Mix and keep the mixture aside for 30 minutes.
- For pickle masala, firstly, dry roast red chilies on low heat for about 1 or 2 minutes. After frying they become crisp. Keep this aside.
- 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.
- Next add methi seeds to same pan and dry roast on low heat until they become golden. Keep this aside.
- Cool all the fried spices completely before powdering. Make fine powder of the fried spices using dry mixer grinder.
- Add the powdered pickle masala to the salted raw mango pieces. Mix well. Keep this aside for tempering.
- For tempering:
- Heat oil in a small pan on low heat. Add asafoetida and mix well. Switch off the heat and cool.
- 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.
- 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.
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Pavithra M Adiga
I am a passionate foodie and food photographer with love to document easy, simple to follow, healthy vegetarian recipes in Dice n Cook.