Mamidikaya Mukkala Pachadi | Instant Raw Mango Pickle
Learn how to make Andhra style Mamidikaya Mukkala Pachadi recipe with step by step pictures. Easy Andhra style instant raw mango pickle recipe, best summer time rice accompaniment!
Equipment
- Stainless Steel/Glass Bowl
- Glass/Ceramic Jar
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- ½ cup Raw Mangoes Finely Chopped skin removed
- 1 teaspoon Red Chilli Powder
- ¼ teaspoon Turmeric Powder
- 1 teaspoon Salt
- To Temper
- 1 tablespoon Gingelly Oil/Sesame Oil
- ½ teaspoon Mustard Seeds
- 6-8 Fenugreek Seeds
- 1 Dry Red Chilli
- ¼ teaspoon Asafoetida
Instructions
- Add ½ cup finely chopped mangoes in a stainless steel/glass bowl. I recommended removing raw mango skin, but it is optional.
- Add 1 teaspoon salt and ¼ teaspoon turmeric powder.
- Mix together and set it aside for 10-20 mins. Alternatively, this can be left out for upto 8 hrs or overnight.
- Add 1 teaspoon red chilli powder. Mix it well.
- Meanwhile in a small pan, heat 1 tablespoon sesame oil. Add ½ teaspoon mustard seeds, 6-8 fenugreek seeds, 1 dry red chilli cut into small pieces. As mustard seeds splutter, add ¼ teaspoon asafoetida. Remove from heat.
- Once the tempering cools down completely, add it to the mango pickle. Mix well.
- Store in an airtight glass/ceramic container in fridge for upto 15-20 days. Serve as an accompaniment with hot rice, sambar rice or curd rice.
Notes
- Adjust the amount of salt and chilli powder depending on how sour & tangy mangoes are. This is the exact measurement that we use and it works for us.
- Don’t use Kashmiri red chilli powder. Best is to use Guntur chilli powder that’s both bright red and hot for Andhra pickle recipes.
- It is best to use sesame oil/gingelly oil (nuvvula noone/nallennai) for pickles but if unavailable, use any sun flower or safflower oil.
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