MAMIDIKAYA MENTHI PACHADI
There are different types of pickles that we make using raw mangoes which are available in plenty during these summer months. Elsewhere in this blog, you will find recipes for Raw Mango Palu, Raw Mango Thokku, and Instant Sweet Raw Mango Pickle.
I prefer these instant pickles as they are easy to make and can be made quickly. They do not call for a long waiting/pickling period unlike the regular pickle. In fact, today's instant raw mango pickle can be consumed within a day of its making.
I used the Totapuri variety of raw mangoes. The advantage of this is that you can use it with the skin.
Today's recipe for one such pickle from Andhra Pradesh has been adapted from Mamidikaya Menthi Pachadi from Sailu's Kitchen. It gets it's name from the Telugu words for Raw Mango ( Mamidikaya) and Fenugreek Seeds ( Menthi).
When refrigerated in an air tight bottle, this pickle can last for about 2-3 months. Make sure you use a clean dry spoon each time you serve the pickle.
Ingredients:
There are different types of pickles that we make using raw mangoes which are available in plenty during these summer months. Elsewhere in this blog, you will find recipes for Raw Mango Palu, Raw Mango Thokku, and Instant Sweet Raw Mango Pickle.
I prefer these instant pickles as they are easy to make and can be made quickly. They do not call for a long waiting/pickling period unlike the regular pickle. In fact, today's instant raw mango pickle can be consumed within a day of its making.
I used the Totapuri variety of raw mangoes. The advantage of this is that you can use it with the skin.
Today's recipe for one such pickle from Andhra Pradesh has been adapted from Mamidikaya Menthi Pachadi from Sailu's Kitchen. It gets it's name from the Telugu words for Raw Mango ( Mamidikaya) and Fenugreek Seeds ( Menthi).
When refrigerated in an air tight bottle, this pickle can last for about 2-3 months. Make sure you use a clean dry spoon each time you serve the pickle.
Ingredients:
- Totapuri Raw Mangoes, chopped, 2 heaped cups, each cup = 240 ml.
- Fenugreek Seeds, 1 heaped tsp
- Mustard Seeds, 1 tbsp
- Chilli Powder, 2 tbsp
- Asafoetida (Hing) Powder, 1/2 tsp
- Salt, to taste
- Sesame Oil or Groundnut Oil, 100 ml or a little less than 1/2 cup
Method:
Wash the raw mangoes and wipe them dry. Chop the mangoes with the skin. Discard the central seed.
In a pan, dry roast the mustard seeds till they pop and then set them aside
Wash the raw mangoes and wipe them dry. Chop the mangoes with the skin. Discard the central seed.
In a pan, dry roast the mustard seeds till they pop and then set them aside
Dry roast the fenugreek seeds till they change colour and become a liitle red.
Transfer the dry roasted mustard seeds and fenugreek seeds to a small mixer jar
Grind them together to a fine powder and keep aside.
Heat oil in a heavy-bottomed kadhai and when it is hot add asafoetida powder and immediately turn off the flame. Allow the oil to cool to room temperature. Keep aside.
Transfer the dry roasted mustard seeds and fenugreek seeds to a small mixer jar
Grind them together to a fine powder and keep aside.
Heat oil in a heavy-bottomed kadhai and when it is hot add asafoetida powder and immediately turn off the flame. Allow the oil to cool to room temperature. Keep aside.
In a large bowl, mix together the chopped mango pieces, chilli powder, salt, roasted mustard and fenugreek seeds powder till they are well blended
To this, add the oil that you have infused with asafoetida and mix well
Transfer to a clean, dry bottle and refrigerate
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