Kadigayi (Raw Mango) Pickle / ಕಡಿಗಾಯಿ (ಮಾವಿನಕಾಯಿ) ಉಪ್ಪಿನಕಾಯಿ

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Looks like mango season has started now in India. This is the time when varieties of pickles are prepared using raw mango, especially in Malnad region. Kadigayi Pickle is one of the special varieties of pickle prepared using raw mango. For pickles which we want to preserve for long time say, 1 - 2 years, only few varieties of mango can be used. But for this pickle, any variety raw mango which is sour in taste will go well. And this pickle will be good only for 1 - 2 months. If Kadigayi Pickle is there for your lunch, believe me, simple curd rice will also taste like heaven!!

Preparation Time: 30 minutes
Time to set: 4 days

Ingredients:
1 large raw mango
Cloves - 4 

Pepper corn - 10

Fenugreek seeds - 1/2 + 1/4 tsp

Mustard seeds - 1 1/2 + 3/4 tsp

Cumin seeds - 1 + 1/4 tsp 

Asafoetida - big pinch

Oil - 2 tsp

Red chilli powder - 8 tsp (according to taste)

Salt - 9 + 2 tsp or to taste

For seasoning: Oil 7 - 8 tsp, Fenugreek seeds - 1/2 tsp, Mustard seeds - 2 tsp, Asafoetida - 1/2 tsp, Pinch of turmeric

Method:

Wash the raw mango and rub all the water with a clean towel. Cut it into medium size pieces.
Add 2 tsp of salt and 2 tsp of oil to chopped mango and mix it. Cover it with a lid and allow to sit for 2 hours.

In the meanwhile, prepare the masala powder: Dry roast pepper corn until you hear the crackling sound. Dry roast cloves, fenugreek seeds, cumin seeds, mustard seeds separately. Combine all the dry roasted ingredients. To this, add 1/4 tsp fenugreek seeds, 1/4 tsp cumin seeds, 3/4 tsp mustard seeds without roasting. Add a big pinch of asafoetida and make a fine powder.

Roast red chilli powder and salt separately under low flame for 1 - 2 minutes. Combine them with Masala powder prepared. Check and adjust the taste. Let the masala powder be little-bit salty coz mango pieces will absorb some salt once you prepare the pickle.

Take a clean and dry bottle or container and put one layer of mango pieces. Then add one layer of masala powder, again one more layer of mango pieces, so on..till all the chopped mango is exhausted.
 

Now, its the time to do the seasoning! Heat oil in a small wok. Add fenugreek seeds, mustard seeds, asafoetida and a pinch of turmeric. Once the mustard seeds start spluttering, switch off the flame and allow to cool. Once it is completely cool, pour the seasoning on the pickle mixture.
 

Close the lid of the container tightly and leave it for 4 - 5 days before using. Open the container and mix the pickle once every day during this time. After 5 days, pickle is ready for use!

Tips:

• Add the seasoning to the pickle after cooling completely. Otherwise, mango pieces will become smooth like cooked ones.
• Always use a clean and dry spoon for pickle to increase its shelf life.