Mamidikaya Pachadi | Mango Pickle

Introduction

Mango pickle, locally known as Mamidikaya Pachadi, is a popular pickle in many parts of India, especially during summer when mangoes are in season. This recipe holds a special place in traditional Indian households and adds a tangy, spicy punch to any meal. Preparing mango pickle is a ritual passed down through generations, combining the fresh tartness of raw mangoes with the robust flavors of spices. Whether it's served with rice, roti, or just as a side, this pickle can instantly enhance the flavor of a dish. Here’s a step-by-step guide to making the perfect mango pickle at home.

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

Quick Navigation:

• Ingredients
• Procedure
• Step 1: Fry the Fenugreek Seeds
• Step 2: Blend Fenugreek Seeds
• Step 3: Blend Mustard Seeds
• Step 4: Prepare the Mango Pieces
• Step 5: Prepare Garlic and Salt
• Step 6: Dry Mango Pieces
• Step 7: Add Gingelly Oil
• Step 8: Mix Spices and Garlic
• Step 9: Mix Mango and Spices
• Step 10: Add Remaining Oil
• Step 11: Let It Rest
• Step 12: Store the Pickle
• Conclusion

Ingredients

Mangoes: 8 Bowls

Mustard seeds (aavalu): 1/2 Bowl

Garlic: 1/2 Bowl

Salt (crystal): 3/4 Bowl

Fenugreek (menthulu): 1 Bowl

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

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

Turmeric: little

Procedure

Step 1: Fry the Fenugreek Seeds

Medium fry 1 bowl of fenugreek seeds (menthulu) until they release a pleasant aroma.

Step 2: Blend Fenugreek Seeds

Allow the fenugreek seeds to cool and blend half a bowl into a powder, setting it aside for later use.

Step 3: Blend Mustard Seeds

Take half a bowl of mustard seeds (aavalu) and blend them to a fine powder. Set this aside as well.

Step 4: Prepare the Mango Pieces

Cut the cleaned mangoes into small pieces, ensuring that they yield about 8 bowls of mango chunks after cleaning. Wipe them with a dry cloth to remove any moisture.

Step 5: Prepare Garlic and Salt

Skin the garlic and grind the salt granules in a blender to a fine powder.

Step 6: Dry Mango Pieces

Ensure the mango pieces are completely dry by wiping them with a cloth. Place them in a large basin.

Step 7: Add Gingelly Oil

Add 1 1/2 bowls of gingelly oil to the mango pieces. This will prevent the pickle from becoming too smooth and ensure it has a rich texture.

Step 8: Mix Spices and Garlic

In a separate basin, mix together the following:

• 1 bowl red chilli powder
• 1/2 bowl mustard seed powder
• 1 pinch turmeric
• 3/4 bowl ground salt granules
• 1/4 bowl fenugreek powder
• 1/4 bowl loose fenugreek seeds
• 1/2 bowl skinned garlic pieces

Thoroughly mix these ingredients until well combined.

Step 9: Mix Mango and Spices

Carefully separate the mango pieces from the oil and mix them with the spice mixture, ensuring that each piece is evenly coated.

Step 10: Add Remaining Oil

Add the remaining oil from the basin back into the mango mixture, stirring thoroughly to combine.

Step 11: Let It Rest

Allow the pickle mixture to rest in a basin for three days. On the fourth day, check the taste and add extra salt if necessary (not more than required).

Step 12: Store the Pickle

Store the mango pickle in a glass or porcelain (pingani) jar to preserve its freshness for months. This pickle pairs beautifully with white rice, a little ghee, and dal (mudda pappu) for a delightful meal.

Conclusion

This Mamidikaya Pachadi or Mango Pickle recipe is a perfect way to preserve the flavors of summer all year round. The blend of spices, the tartness of mangoes, and the richness of gingelly oil create a mouthwatering experience that complements any meal. Once prepared, this pickle can be stored and enjoyed for months, adding a touch of tangy goodness to your dining table. Whether you’re a pickle enthusiast or someone new to this traditional recipe, this easy-to-follow guide ensures you’ll have a delicious homemade pickle ready to savor in no time.