Spicy, sour, astringent or salty pickle is one thing that has the power to awaken taste buds reminding hot summer days spent in the company of my grand mother, mother who lovingly filled dozens of jars with variety of pickles. The summer season, the season of pickles, fryums and papads keeps everyone of the family member in certain tasks of such preparations. In childhood, we kids were active participants of making fryums but never got involved in pickling process though. May be just because pickling is a kind of sacred ritual requiring patience, devotion and extra care. Even a small ignorance or mistake would reduce the pickle’s shelf life. The whole mango pickle called as “Midi Uppina kayi”, cut mango pickle known as “Kette uppinakayi” or “Adangayi” and Mango thokku known as “Mango Hindi” are most demanding varieties of mango pickles in Udupi-Mangalore region.
Today I am posting cut mango pickle(Adangayi) in this space which I made few days ago. You can carry out this pickling process in two days. On the day one you can prepare the mangoes and roast the spices. On day two you can make salt water, pickle sauce and combine with mango cubes to finish the pickling process. Spicy, salty, sour mango pickle can be paired with curd rice, rosamatta ganji, Idli or dosa, it can win with everything. When I find no right side dish, I directly go for pickle and relish. A small batch of mango pickle with step by step picture demonstration can help you when summer is still on. So get ready for your own batch of mango pickle.
Meet you all with one more interesting recipe. Till then bye.