Adangayi uppinakayi (Cut Mango pickle)


  • Sour unripe mangoes - 2
  • Salt - 2 Tbsp


  • Mustard seeds - 2tsp
  • Cumin seeds - 2 tsp
  • Fenugreek seeds (methi) - 1 tsp
  • Dried red chillies (byadige) - 30
  • Asafoetida - a pinch
  • Coconut oil - 4 tsp


  1. Cut the sour mango into medium cubes.
  2. Boil the mangoes with salt and just enough water to cover the pieces.
  3. In a tempering pan, heat the oil and roast the mustard seeds, cumin seeds, fenugreek seeds, dried red chillies, asafoetida.
  4. Grind the roasted seeds into a fine thick paste, by adding just a little water.
  5. Pour this paste over the boiled mango, add some water and bring to a boil.


[[Ammas recipes]] [[Indian recipes]] [[Dips]] [[Try]]

Adangayi uppinakayi (Cut Mango pickle)