Kukku da Pajji Uppad / Raw Mango Pickle Mangalorean Style. This no-oil or sugar pickle is generally had with Ganji/Kanji (boiled red rice with it’s water) during monsoons when it’s difficult to step out often for groceries. It’s our comfort food at home. The ingredients are simple, but put together with a lot of care and precaution so that it lasts for long
Kukku da Pajji Uppad
Ingredients
- 4 nos medium raw mangoes
- 20 ns Byadagi + Gundu Chillies
- 1 tbsp Mustard Seeds
- 1 tsp Asafoedita
- 1 tsp Tumeric Powder
- 3 tbsp Sea Salt
Instructions
Day 1 – Brining
- Layer mango chunks and salt in an air tight container. Shake the jar and keep in a dark place. No direct heat.
Day 1 – Sun Drying
- Sun dry Chillies and Rai for at least four hours during the peak afternoon sun.
Day 2 – Brining
- Shake the Jar and keep it back
Day 2 – Sun Drying
- Same step as day 1
Day 3
- Repeat both brining and sun drying steps of Day 2
Day 4 – Preparing the Uppad/Pickle
- Sun-dry chillies and mustard seeds for one last time. Sterilize all spoons and Barnis in boiling water and let it dry completely.
- Strain brined liquid from the jar into a pot. Add 1.5 cups of water. Mix and bring it to a rolling boil. Cool completely.
- Grind all masala ingredients using only the boiled brined water.
- Scoop out the ground paste into strained mango pieces. Mix well and taste test. More Hing and Salt can be added at this stage if required as per taste. Done.
- As long as you keep wet spoons or any moisture at bay it stays well outside. We refrigerate the pickle after a month or so.
- Optional step to increase shelf life is to add a tiny piece of cloth soaked in a tsp of coconut oil and hing on top of the jar or barni before putting the lid.
Did you make this recipe?
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