Mamidikaya Pachadi | Mango Pickle


Recipe prepared by Smt Jhansi Lakshmi
*****
Article written by Lakshmi Aparna



019 Mango Pickle (1)

Summer is the time to prepare delicious Mango Pickle with new mangoes and here we let you know our procedure for preparing it. Try this and enjoy.

Preparation time: 60 Minutes
1 Bowl measurement: 250 ml
Yield; 2 Kgs

 

Ingredients


Mangoes: 8 Bowls

01 Raw Mangoes (2)

 

Mustard seeds (aavalu): 1/2 Bowl

02 Aavalu

 

Garlic: 1/2 Bowl

03 Garlic

 

Salt (crystal): 3/4 Bowl

04 Laavu Uppu (2)

 

Fenugreek (menthulu): 1 Bowl

05 Menthulu

 

Gingelly oil (nuvvu pappu oil): 1 & 1/2 Bowl

06 Nuvvu Pappu Nune

 

Red chilli powder (3 mangoes chilli powder preferred): 1 Bowl

07 Red Chilli Powder (3)

 

Turmeric: little

08 Turmeric



Procedure

 

Step 1 : Medium fry 1 bowl fenugreek seeds (menthulu)

09 Fried Menthulu (3)

 

Step 2 : Allow menthulu to cool and blend 1/2 bowl in blender, keep it aside 

010 Methula Pindi

 

Step 3 : Take 1/2 bowl mustard seeds (aavalu) and blend it in blender, keep it aside

011 Aavalu Pindi

 

Step 4 : Cut mangoes in to small pieces which comes to 8 bowls after cleaning mangoes and wipe with dry cloth

012 Mango Pieces (3)

 

Step 5 : Skin the garlic, blend salt granules in blender

013 Velluli Payalu


Step 6 : Take 8 bowls mango pieces in a big basin and clean it with dry cloth so that no water is in it

014 Summer Special 016

 

Step 7 : After cleaning add 1 1/2 bowl gingelly oil (so that pickle will not become smooth)

015

 

Step 8 : Take another basin and add:

  • 1 bowl red chilli powder
  • 1/2 bowl mustard seeds powder
  • Turmeric 1 pinch
  • 3/4th bowl grind salt granules
  • 1/4th bowl menthi powder
  • Loose menthi 1/4 bowl
  • 1/2 bowl skin removed garlic pieces

Mix all these items thoroughly

016


Step 9 : Now separate mango pieces from gingelly oil and add to the mixture in basin properly so that it is added to every piece.

017

 

Step 10 : Add that remaining oil in a basin to that mango pieces.

019 Mango Pickle (1)

 

Step 11 : Allow it in a basin for three days and fourth day you can see taste and add extra salt if necessary not more than that.

 

Step 12 : Store this mango pickle in a glass or porcelain (pingani) jar so that it lasts for months.

Tasty mango pickle is ready, now serve it with white rice, add some ghee to it, for more taste you can eat with dal (mudda pappu) :)

020 Mango Picle Rice Ghee

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