Tender Mango Pickle or Appemidi Uppinakayi

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Appemidi is pulpy, immature oblong mango found mainly in malnad regions or Western Ghats and coastal regions of Karnataka, India. These are produced in bulk quantities and marketed in different regions of malnad. They are sweet, sour and pungent in flavor. There are many varieties of appemidi. This is the oldest pickling recipe known to people of western ghats. Pickle is prepared with dry masala paste using these tender mangoes. They have a distinct aroma and this adds an extra flavor to the pickle. Usually these mangoes grow in bunches and are harvested with the stock and pickled with half inch of stalk.  These can be stored for minimum of two years if prepared with proper care.

My mother-in-law used to prepare this pickle many years back. I have adopted this recipe from Raaga Kitchen (Sadashiva Rao Mailankody and Nalini Mailankody), Mangalore with slight modification. This pickle goes well with any dish like dosa, idli, rice, raw rice ganji and curd rice. No meal is complete without the aroma of appe midi uppinakayi in houses of malnad region. They are used in preparation of tambuli, gojju and papad in malnad regions. This pickle has very good digestive power. In recent times, studies have shown that these mango varieties are becoming endangered and in turn having an effect on their market price.

Here goes the recipe

Course: Pickle

Cuisine: Karnataka

Preparation time: 5 mins

Cooking Time: 30 mins

Incubation period: 50 to 60 days

Serves – 10 nos


Tender mangoes or appemidi – 2 cups

Crystal salt – ¾ cup

Byadagi red chilies – 1 cup (depending on the spiciness)

Mustard seeds – ¼ cup

Turmeric powder – 2 tbsp

Asafoetida or Hing – 1 tsp

Oil- ¼ cup


  1. The mangoes are cleaned and pat dried until no remains of water is seen.
  2. Take a glass or ceramic jar with airtight lid, add salt and tender mangoes. Mix well
  3. Keep this closed for 10 days so that the mangoes shrink with occasional mixing using dry spoon.
  4. Dry roast the red chilies in a pan and keep aside.
  5. Now dry roast the mustard seeds for few seconds and keep this aside.
  6. Using dry mixer jar make a fine paste of the red chili with mustard seeds, turmeric powder and asafoetida.
  7. Mix this pickle masala paste with the salted appemidi.
  8. Heat oil in pan, cool and pour this on the pickle mixture.
  9. Close the jar and incubate this pickle for 1 to 2 months.
  10. Serving options: can be served as whole or chopped into fine pieces along with inner seed.

side view

My Notes:

Clean and moisture free pickling is important for long durability.

Air tight container should be used for storing pickle to prevent the air borne fungal formation.

Selection of good variety of appemidi is very important for good pickling.

The quantity of red chili can be varied depending on the spiciness of chilies.

I have prepared in small quantity, but this pickle can be prepared in bulk and stored for 2 to 3 years.

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