Instant Uppinakaayi, which at home is known as Urgent Uppinkaayi or Dhideer Uppinakaayi is one of my most favourite Uppinakaayis. It takes 5 mins to make this instant Mango pickle and stays good for a week. Instant mango pickle is made during weddings and festivals as it is made for the occasion according to the number of attendees. But I love it for the taste and I make this instant Uppinakaayi almost every week. Urgent Uppinakaayi is made using Tothapuri Mango and the pickle is a perfect balance of sweet, spicy and sour. We have so many dishes to make when the Mango season arrives and it is never enough. Maavina Hannu Gojju, Paluvu, Panna, Maavinkaayi Gojju and the never ending list of desserts. I am already sad that the season is getting over but then there are so many fruits to look forward to.
This Uppinakaayi takes 5 mins to prepare. I then leave it for 1/2 hour to a couple of hours for the mango pieces to soak in all the spices and it is ready to be enjoyed. I usually make it in the morning and is ready by lunch time. I love how easy it is to make and is more tastier than any other pickle.
*Maavinakaayi = Raw Mango
Maavina Hannu= Ripe Mango
Uppinakaayi = Pickle
Dhideer = Instant/ Immediate
Ingredients
1 – Tothapuri Mango
2 Tbsp – Red chilly powder
2 Tbsp – Salt
1 Tbsp – Sugar
1 tsp – Turmeric
1/4 cup – Oil
1 Tbsp – Mustard seeds
Big pinch of asafoetida
Handful of curry leaves
Method
Wash and dry the mango.
Chop them into small and thin pieces.
In a mixing bowl take these chopped mangoes , red chilly powder, turmeric, salt and sugar.
For tempering, heat the oil in a small tempering pan. Once the oil is hot, add mustard seeds and let it crackle. Add asafoetida and curry leaves and let it crisp up, which will take a couple of seconds.
Pour this tempering on the mango and give it all a good mix.
Taste it and adjust the spice, salt, sweetness according to your taste.
Transfer this into a clean and dry bottle and cover it and let it sit for a couple of hours preferably. You can have it immediately as well.
You will see that the quantity of the pickle reduces as the mangoes will shrink a little and it will get slightly softer. You will see that the pickle gets little more reddish in colour ( as shown in the image below).
You can keep it refrigerated for a week.
- 1 - Tothapuri Mango
- 2 Tbsp - Red chilly powder
- 2 Tbsp - Salt
- 1 Tbsp - Sugar
- 1 tsp - Turmeric
- ¼ cup - Oil
- 1 Tbsp - Mustard seeds
- Big pinch of asafoetida
- Handful of curry leaves
- Wash and dry the mango.
- Chop them into small and thin pieces.
- In a mixing bowl take these chopped mangoes , red chilly powder, turmeric, salt and sugar.
- For tempering, heat the oil in a small tempering pan. Once the oil is hot, add mustard seeds and let it crackle. Add asafoetida and curry leaves and let it crisp up, which will take a couple of seconds.
- Pour this tempering on the mango and give it all a good mix.
- Taste it and adjust the spice, salt, sweetness according to your taste.
- Transfer this into a clean and dry bottle and cover it and let it sit for a couple of hours preferably. You can have it immediately as well.
- You will see that the quantity of the pickle reduces as the mangoes will shrink a little.
- You can keep it refrigerated for a week.
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