Andhra Mango Pickle with step by step instructions.తెలుగు వెర్షన్
Andhra Mango pickle is a very tasty mouth watering pickle.At some point of time, you might get bored of eating Non-vegetarian or any other usual recipes but it wouldn’t happen in the case of Mango pickle.you cannot resist yourself from tasting it.whenever I feel lazy to cook, I just cook rice&Dal and eat with some mango pickle.though there are many variations of Mango pickle, I like Andhra Mango pickle very much.every ingredient of this pickle has equal importance.together they make the pickle Perfect.
I don’t know who invented this recipe but I owe them.the following passage is an extract from the writings of IBN BATTUTA- A MOROCCAN TRAVELLER who visited India during the reign of Muhammad-bin Tughlaq:—-“There are many mango trees in India.People believe that whoever sleeps under a mango tree gets the fever.The mangoes which have fallen from the tree are rubbed with salt and pickled like the lemon.The Indians eat these pickles with their food, taking after each mouthful a little of the pickle”.By this, we can understand that the pickling of mangoes started from ancient times though Tughlaq belongs to the medieval period.
I saw my grandmother preparing this pickle many times.I used to sit by her side and watch what she is doing.She won’t even touch the vessel without having a bath before preparing this pickle.after the process has finished she used to store the mango pickle in a Porcelain jar and cover it with a clean dry cloth tightly.But now I store all my pickles in the refrigerator.Salt and oil are the preservatives for this pickle and the oil helps to prevent the pickle from discoloration.Fresh pickle tastes too good than aged pickle.after few months the mango pieces will become too soft when stored at room temperature.
For making a perfect pickle you need to follow the instructions given below.
1.choose hard, unripe and sour mangoes for the pickle.ask the vendor to cut a randomly picked mango.if the flesh seems to be too yellow in color(that means they are about ripe), then do not buy them.it may taste sour but the pieces turn soft too soon after making the pickle.
2.pickle seems too tempting when it looks red.but the color depends on the type of red chili powder we use.For this pickle, I have used Everest Tikhalal red chili powder.it is spicier than the other powders and also very good in color.you can also use Three Mango Brand red chili powder.but if possible I would suggest you make the chili powder on your own.
3.make sure that the pickle must be covered by an oil layer.that means you need to pour the oil just above the level of the pickle.otherwise, it may lead to discoloration.
4.the pickle tastes little bitter for the first few days(like one week).so don’t worry, the taste will change soon.
5.you can adjust the seasonings once after preparing the pickle.if you feel the pickle has no good flavor, you can add some peeled garlic cloves.it enhances the flavor.
Andhra Mango Pickle tastes good when served with very hot rice and ghee/clarified butter.It also tastes good when served with dal rice.
you may also like
Ripe Red Chili Pickle/Pandu Mirapakaya Pickle
Amla Pickle/Usirikaya Nilava Pachadi
Drumstick Pickle/Mulakkada Pachadi
Lemon Pickle/Nimmakaya Pachadi
Temporary Mango Pickle
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Text version of Andhra Mango Pickle
- 2 1/2 kg mango pieces unripe and sour
- 500 grams red chili powder
- salt as required
- 2 tbsp turmeric powder
- 200 grams mustard seeds
- 50 grams fenugreek seeds
- 300 grams peeled garlic cloves
- 1- liter sesame oil/ground nut oil
rinse the mangoes thoroughly and wipe them with a clean dry cloth.
cut them into cubes.
de-seed the cut pieces and remove the paper like transparent layer after the seed.
separate the garlic cloves from the pod.
apply some oil rubbing the cloves with your fingers.
keep under sunlight for an hour.if not keep in the oven with just the Light ON(do not run the Oven).
after an hour rub the cloves again and the skins will come off.
take garlic cloves and peel their skins off.
keep 50 grams of garlic cloves aside and grind the remaining into a fine paste.
heat a pan, add mustard seeds, sauté for 3-4 minutes and keep them aside until they cool down.
put fenugreek seeds and sauté on a low flame until you feel the flavor of the seeds.let them cool down.save 1 tablespoon of fenugreek seeds for later use and grind the
remaining into a fine powder.
also, grind mustard seeds into a fine powder and keep aside.
put the mango pieces into a mixing bowl.
add turmeric powder, red chili powder, mustard seeds powder, fenugreek powder, salt and mix well.
next, add garlic paste and sesame oil/groundnut oil and mix well.
cover it and leave for a day or two days.mix it for once a day with a clean and dry ladle.
after 2 days transfer the pickle to air tight container.
Video version of Andhra Mango Pickle