Amtekai are called wild mangoes and found in bunches during the mango season or summer in coastal Karnataka and thus are popular all over Karnataka. Though not a variety of mango because of the shape, look and feel; it is often regarded as a part of the mango family.
Amma and Nana specifically drove down to Bengaluru, bought amtekayi at Jayanagar complex and amma made this yummy pickle for the blog. Thank you Amma for the recipe and Nana for all the great clicks and tasting it or rather polishing it off too!
Indian wild mangoes (Amtekayi) 1 bunch (about 20)
Red chilli powder 2 tbsp
Salt 1 tbsp
Refined cooking oil 2 tbsp
Red chillies 2
Mustard seeds 2 tsp
Pinch of asafoetida
Wash and wipe the amtekayi dry and clean.
Cut into pieces and coarse grind using the blender/mixie.
Remove into a bowl; add 1 tbsp salt and 2 tbsp red chilli powder. Mix well to evenly spice the coarse mixture, cover and marinate for around half an hour.
Heat oil and add mustard seeds and red chillies and leave to pop. Once they pop, set aside to cool for a couple of minutes and add the asafoetida. Pour the seasoning over the marinated mixture and mix well.
Amtekayi tokku is a regular rice supplement. Tastes great with a cup of bland sambar rice and curd rice. Sour and spicy, it is truly a Kannadiga delicacy. If in Karnataka this summer, you know what to buy and take home.
As the rains splash in, we draw the curtains for this rather long mango maniac summer season on thrillingtreats. And what better than the spicy Amtekai tokku ?