Kukku da Pajji Uppad
Kukku da Pajji Uppad is a Mangalorean-style raw mango pickle made without oil or sugar, traditionally enjoyed with Ganji/Kanji during the monsoons. It is comfort food at home.
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.