Tender whole mangoes are pickled and stored for a year. Midi Uppinakayi is common in regions of Mysore, Bangalore, South and North Canara and parts of Andhra and Tamil Nadu. The pickle is prepared using tender mangoes.
50 tender Mangoes
1 Cup Salt
20 Red Chilies
4tbsp Mustard Seeds
1tbsp Menthya/Methi/Fenugreek Seeds
2tbsp Turmeric Powder
Wash and dry the Mangoes. In a glass jar mix the Mangoes and Salt and keep it aside for 7 days.
Remove the Salt water collected in the jar and soak Red Chilies, Menthya, Mustard Seeds, Hing and Turmeric Powder for an hour in the salt water. Grind to a paste and add it to the Mangoes and mix well and close the jar tightly. After 15 days the pickle is ready to eat.
Remove pickle from the jar using a dry spoon into a serving bowl. Heat 1tsp Oil and add Mustard Seeds and when they splutter add a pinch of Asafoetida and Turmeric powder.