There is no end to the number of dishes that you can make with Mangoes. Preservation of Mangoes include dehydrating, and making pickles, jams, chutneys, and sauces. Adangai Uppinkai is a pickle from the Udupi region.
Time required: 30 Minutes
4 – 5 Raw Mangoes, washed and dried
4 – 5 tsp Salt
For the masala:
2 to 2 1/2 tbsp Mustard Seeds
3/4 to 1 tbsp Cumin Seeds
1 to 1 1/4 tbsp Fenugreek Seeds
A bengal gram size Asafoetida / Hing
10 – 15 Dry red chilies
For the seasoning:
2 to 3 tbsp Oil
1 tsp Mustard Seeds
1 tsp Asafoetida
Dice the mangoes and add salt and leave it aside for 2 to 3 days.
Roast Mustard Seeds, Cumin Seeds, Fenugreek Seeds separately and keep them aside. Heat little Oil and fry Red chilies and Asafoetida. Grind these ingredients to a powder.
Add the masala powder to the mango pieces and mix well.
Heat Oil and add Mustard Seeds, and when they splutter, add Asafoetida and leave it aside to cool. Pour this into the Mango Pickle and mix.
After a week, store in the refrigerator to last for a longer period.