MAMIDIKAYA MENTHI PACHADI

 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:

• 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

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.

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 

INSTANT SWEET RAW MANGO PICKLE

INSTANT SWEET RAW MANGO PICKLE

Recently I made Thenga Manga Pattani Sundal made of white peas and raw mangoes. Having some more raw mangoes in stock, I wanted to put them to good use by making a dish that I had not tried out before.

This recipe for Instant Sweet Raw Mango Pickle in Kudpiraj's Garam Tawa caught my attention as it looked interesting and could be made quickly.

It turned out to be quite delicious. It can be used for 2-3 days in room temperature and can last longer if refrigerated.

Ingredients:

• Raw Mango, 1 big, 
• Chilli Powder, 2 tsp
• Jaggery, powdered, 1/2 cup
• Turmeric Powder, 1/2 tsp
• Salt, to taste

To Dry Roast & Grind 

• Fenugreek Seeds, (Methi Seeds), 1 tsp
• Byadgi Red Chillies, 5

For Seasoning

• Oil, 1 and 1/2 tbsp
• Mustard Seeds, 1 tsp
• Asafoetida, (Hing), 1/2 tsp

Method:

Wash and de-seed the raw mango. Cut it into bite-sized pieces. Keep aside in a bowl.

In a kadhai, dry roast the fenugreek seeds and red chillies till they turn a golden brown

Next, grind the roasted fenugreek seeds and red chillies in a mixer to a semi-coarse powder. Keep aside.

Heat oil in the kadhai and when it gets hot, add the mustard seeds. When they splutter, lower the flame and add asafoetida, chilli powder, turmeric powder and finally the roasted and ground powder 

Mix and fry for a few seconds and switch off the gas.

Transfer this to the raw mango pieces, add salt, mix well and allow this to rest

In a pan, prepare jaggery syrup by adding 1/4 cup of water to the powdered jaggery and heating this until the mixture begins to bubble and becomes thick with a honey-like consistency

Strain to remove impurities if any

Add the marinated raw mango pieces to this jaggery syrup and heat till the mango pieces get well coated and then immediately switch off the flame ( If the mangoes are heated for too long they will get over cooked).
The advantage of this instant pickle is that it can be served immediately after it is made.

INSTANT MANGO PICKLE

INSTANT MANGO PICKLE

This is the mango season after all and we are blessed to have these raw mangoes available in plenty.We normally make instant mixed vegetable pickle in our typical style but I wanted to check out something different and easy to make. We like the taste of fennel so I set out to look for an instant pickle North Indian style.

This recipe was described as "shredded raw mango slices tossed with spicy pickle spices." I was glad to find this video on YouTube from Sanjeev Kapoor Khazana. The best part of it is that it can be made in no time and tastes great!

I did not use mustard oil, as we aren't used to it and instead used the regular cooking oil.

Ingredients:

• Raw Mangoes, shredded, 2-3
• Fennel seeds, 1 tbsp.
• Cumin seeds, 1 tbsp.
• Turmeric, 1 tsp
• Salt, to taste
• Red Chilly Powder, 1 tbsp.
• Asafoetida, 1/4 tsp
• Mustard/Any other Oil, 1 and 1/2 tsp

Method:
Dry roast fennel seeds and cumin seeds till fragrant
Remove from heat and transfer on to a chopping board
Crush them coarsely with a rolling pin ( when it is still hot)
Add coarsely crushed spices to the shredded raw mango in a bowl
Add salt, red chilly powder, asafoetida, turmeric powder, and oil
Mix well and set aside for 45-60 minutes
Serve.