Print
andhra mango pickle

Andhra Mango Pickle-Mamidikaya pachadi

Very tasty and tempting Andhra Avakaya pickle.
Course Side Dish
Cuisine Andhra, Telangana
Prep Time 2 days
Cook Time 15 minutes
Total Time 2 days 15 minutes
Author Bindu

Ingredients

  • 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

Instructions

Preparing The Mangoes for pickling

  1. rinse the mangoes thoroughly and wipe them with a clean dry cloth.
  2. cut them into cubes.
  3. de-seed the cut pieces and remove the paper like transparent layer after the seed.

Preparing the Garlic Paste.

  1. separate the garlic cloves from the pod.
  2. apply some oil rubbing the cloves with your fingers.
  3. keep under sunlight for an hour.if not keep in the oven with just the Light ON(do not run the Oven).
  4. after an hour rub the cloves again and the skins will come off.
  5. take garlic cloves and peel their skins off.
  6. keep 50 grams of garlic cloves aside and grind the remaining into a fine paste.

Preparing the Seasoning powders for the Pickle.

  1. heat a pan, add mustard seeds, sauté for 3-4 minutes and keep them aside until they cool down.
  2. 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
  3. remaining into a fine powder.
  4. also, grind mustard seeds into a fine powder and keep aside.

Pickling Process

  1. put the mango pieces into a mixing bowl.
  2. add turmeric powder, red chili powder, mustard seeds powder, fenugreek powder, salt and mix well.
  3. next, add garlic paste and sesame oil/groundnut oil and mix well.
  4. cover it and leave for a day or two days.mix it for once a day with a clean and dry ladle.
  5. after 2 days transfer the pickle to air tight container.