Ambo Ani Kadgi Galnu Adgai

                     In Mangalore side this pickle  is very popular.  This is the only pickle in the name of “Adgai”.  This is a seasonal pickle and this season coincides with marriage season and hence this adgai has become a permanent item in the marriage feast in and around Mangalore.
  • Tender jack fruit ( Kadgi )  ½ of a small one.
  • Raw sour Mango 1 big.
  • Roasted red chilly 2 cup (ramnad chilly).
  • Roasted hing  1 chick pea size.
  • Dry fried Mustard seeds 8 tbsp
  • Dry fried Coriander seeds 4 tbsp.
  • Dry fried Methi seeds 2 tsp.
  • Haldi powder 1 tsp.
  • Salt 2 hand full ( mushti).
                                              Ambo Ani Kadgi Galnu Adgai                                                                    


  1. Clean raw mango by wiping it using a cloth and chop it into half inch cubes. Keep aside.
  2. Boil ½ liter  water in a pan adding salt.
  3. Remove the pan from the flame and add mango pieces when the water is warm.
  4. Peel and chop the kadgi into ½ inch pieces. (Required quantity 1 cup chopped.)
  5. Wash the kadgi pieces and drain the water.
  6.  Steam cook the kadgi pieces by packing it in a cloth. (Use “pedavan”)
  7. When it is cooked spread it in a plate for cooling.
  8. In a mixer grinder, grind red chilly, hing, mustard seeds, coriander seeds, methi seeds and haldi first in to a powder and then add salt water drained from mango pieces. Grind it to a fine paste.
  9.  Add ground masala and kadgi pieces in the pan which contains mango pieces. Mix well.
  10. Ambo ani kadgi galnu adgai is ready. Serve after  24 hours with hot rice, dosa, idli etc..
Key Note
  1. Make sure that your mixer grinder  jar is dry and clean.
  2. You can also cook kadgi pieces in the water but if you  steam cook kadgi pieces the adgai will last little more days.
  3. Use only dry and clean bottle or jar for storing this adgai.
  4. This adgai lasts only for few days. You can also refrigerate this. 

One reply to “Ambo Ani Kadgi Galnu Adgai

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