Mavinakayi Uppinakayi is a traditional no-oil mango pickle from Karnataka. In fact, what I like about this pickle is that it is water-based (making it healthy) and yet it preserves well for a few months. It is similar to the Paniwala Aam ka Achar made in North India.
The best way to enjoy Mavinakayi Uppinakayi is with Dahi Chawal.
Ensure you have a dry air-tight glass or ceramic jar of at least 400 ml capacity on hand.
Ensure that the mango is dry. If required wipe with a dry cotton cloth and then air-dry it for 15 to 20 minutes.
Salting the Mango Pieces
Cut a large unripe mango (mine was about 300 gms) into 1" pieces. After discarding the seeds, my pieces weighed 250 gms. This was 1.25 cups of pieces.
Divide the mango pieces into 3 portions.
Add one portion to the jar and add 1 tsp of salt on top of it.
Now add another portion of mango pieces and add 1 tsp of salt.
Finally add the third portion of mango pieces and 1 tsp of salt.
Close the jar and shake a few times using a gentle motion so that the mango pieces and salt mix well.
Set aside in a cool dark place for 3 days.
Gently shake the bottle every day so that the mango pieces get covered in the juice that seeps out of the mango pieces.
Prepping the Spice Mix
Dry roast 1 tsp of mustard seeds for a few seconds; just enough the warm them.
Transfer to a plate to cool.
Dry roast 8 dried red chillies for a few seconds; once again, just to warm them.
Transfer to the plate to cool completely to room temperature.
Making the Mavinakayi Uppinakayi
Ensure you have a large, dry soup strainer and a dry stainless steel vessel on hand.
On day 3 after salting the mango pieces, using a dry soup strainer or colander, drain the juice from the mango pieces into a steel vessel. I got 1/4 cup of juice.
Keep the jar aside "as is".
If you have 1/4 cup of juice, add 3/4 cup of water to it. Add 3 times as much water as the juice you get.
Over low heat simmer, the salted mango juice + water mix till it reduces to half.
Let the reduced water cool completely to room temperature.
Grind the cooled mustard and chillies together to a coarse powder.
Add 1/2 the cooled water and grind to a coarse paste.
Add the remaining water and pulse a couple of times so that the spices mix well with the water.
Add the mango pieces back to the jar in which they were salted.
Pour the spice mix into the jar.
Seal the jar and gently shake it so that the mango pieces are covered in the masala.
Set aside for 3-4 days before using the Mavinakayi Uppinakayi.
Serving Ideas
Serve the Mavinakayi Uppinakayi as a side to curd rice or dal rice.
Notes
Some tips for using and storing Mavinakayi Uppinakayi
After the Mavinakayi Uppinakayi has pickled, transfer as much as you need to a smaller jar and use.
If you handle this pickle carefully, it will last for a few months.
When in doubt, refrigerate the pickle and then it will preserve well for over an year. Serving Ideas