South Indian Style Mango Pickle RecipeMango pickle is a traditional condiment which is served along with almost all Indian meal. You can eat Mango Pickle for breakfast with parathas or for lunch with dal-rice or curd rice or dal-roti. There are so many ways to make a mango pickle and every household in India has an heirloom recipe that is passed on from generation to generation. Mango pickle is made with raw mangoes when they are in season and basic Indian spices like Chilli Powder, Turmeric Powder, Mustard seeds, Fenugreek seeds and oil like mustard oil, gingelly oil or groundnut oil and of course salt. Ingredients vary according to the kind of mango pickle you make. Aam Chuda, Punjabi Aam Ka Achar, Mavinakayi Uppinakayi, Maagaya, Rajasthani Mango Pickle, Nurukku Manga Achar, are some of the common Mango Pickle made across India. Here is an easy South Indian Style Mango pickle made regularly in Andhra Pradesh. It is also called Avakai Pickle and is an easy recipe that doesn’t require any cooking or roasting of spices. It is made with Raw mangoes, mustard powder, chili powder, fenugreek seeds, garlic, salt, and gingelly oil or till oil. You can also replace the gingely oil with groundnut oil if you like. Gingelly oil or till oil is often confused with sesame oil. Even though they come from the same parent seed the way these two oils are processed is different. So be careful when you buy the oil for making mango pickles.
Condiment
Serving : 1 large Jar
Prep Time : 20 min
Cooking Time : 0 min
1. Raw Mangoes1 Kg
2. Crystal salt3/4 Cup
3. Mustard seeds1 Cup
4. Chili powder 1 Cup
5. Gingelly oil1 1/4 Cup
6. Garlic cloves, peeled1/3 Cup
7. Fenugreek seeds2 tsp
1. The first step is to wash the pickle jar in case if you are using the traditional jar to store the mango pickle or the container that you would store the pickle in. Do this the previous night so that the jar is clean and dry. Wash the mixer grinder and wipe and dry. Take a wide and large mixing bowl, wash and dry and keep aside.
2. Sundry the mustard seeds and the methi seeds separately for a couple of hours the previous day and keep them ready. In case you don’t have time to sundry the ingredients then u can pan roast them as well till slightly warm for about three mins and allow them to cool.
3. The next step is to wash the mangoes thoroughly and wipe them dry. You can soak the mango in a large vessel for an hour as well and then wipe them clean and dry.
4. Chop the mangoes into bite-size pieces. Discard the Mango seed. Spread over a clean dry cloth while you prep the other ingredients.
5. Grind the crystal salt in the mixer grinder to a fine powder and add it to the mixing bowl.
6. Next, grind the mustard seeds to a fine powder and all that to the bowl.
7. Into the bowl add the chili powder, fenugreek seeds, and oil. Mix well till it all comes together. There should be enough oil to hold the powders together. If you want you can add more oil.
8. Now add the cut mango pieces and garlic cloves and mix well till all the mango pieces are coated well with the masala.
9. Once done transfer the raw mango pickle into the pickle jar, add a little oil to coat the top of the pickle. Close the lid and tie a clean cloth around the top.
10. Keep the mango pickle jar away from sunlight for four days.
11. After four days open the jar and mix again. Do a taste test. If you feel you need more salt add it accordingly.
12. The flavor of the mango pickle develops over time. You can start enjoying the mango pickle now. Serve it as a side with some piping hot rice and dal.
South Indian Style Mango Pickle RecipeMango pickle is a traditional condiment which is served along with almost all Indian meal. You can eat Mango Pickle for breakfast with parathas or for lunch with dal-rice or curd rice or dal-roti. There are so many ways to make a mango pickle and every household in India has an heirloom recipe that is passed on from generation to generation. Mango pickle is made with raw mangoes when they are in season and basic Indian spices like Chilli Powder, Turmeric Powder, Mustard seeds, Fenugreek seeds and oil like mustard oil, gingelly oil or groundnut oil and of course salt. Ingredients vary according to the kind of mango pickle you make. Aam Chuda, Punjabi Aam Ka Achar, Mavinakayi Uppinakayi, Maagaya, Rajasthani Mango Pickle, Nurukku Manga Achar, are some of the common Mango Pickle made across India. Here is an easy South Indian Style Mango pickle made regularly in Andhra Pradesh. It is also called Avakai Pickle and is an easy recipe that doesn’t require any cooking or roasting of spices. It is made with Raw mangoes, mustard powder, chili powder, fenugreek seeds, garlic, salt, and gingelly oil or till oil. You can also replace the gingely oil with groundnut oil if you like. Gingelly oil or till oil is often confused with sesame oil. Even though they come from the same parent seed the way these two oils are processed is different. So be careful when you buy the oil for making mango pickles.
Condiment
Serving : 1 large Jar
Prep Time : 20 min
Cooking Time : 0 min
1. Raw Mangoes1 Kg
2. Crystal salt3/4 Cup
3. Mustard seeds1 Cup
4. Chili powder 1 Cup
5. Gingelly oil1 1/4 Cup
6. Garlic cloves, peeled1/3 Cup
7. Fenugreek seeds2 tsp
1. The first step is to wash the pickle jar in case if you are using the traditional jar to store the mango pickle or the container that you would store the pickle in. Do this the previous night so that the jar is clean and dry. Wash the mixer grinder and wipe and dry. Take a wide and large mixing bowl, wash and dry and keep aside.
2. Sundry the mustard seeds and the methi seeds separately for a couple of hours the previous day and keep them ready. In case you don’t have time to sundry the ingredients then u can pan roast them as well till slightly warm for about three mins and allow them to cool.
3. The next step is to wash the mangoes thoroughly and wipe them dry. You can soak the mango in a large vessel for an hour as well and then wipe them clean and dry.
4. Chop the mangoes into bite-size pieces. Discard the Mango seed. Spread over a clean dry cloth while you prep the other ingredients.
5. Grind the crystal salt in the mixer grinder to a fine powder and add it to the mixing bowl.
6. Next, grind the mustard seeds to a fine powder and all that to the bowl.
7. Into the bowl add the chili powder, fenugreek seeds, and oil. Mix well till it all comes together. There should be enough oil to hold the powders together. If you want you can add more oil.
8. Now add the cut mango pieces and garlic cloves and mix well till all the mango pieces are coated well with the masala.
9. Once done transfer the raw mango pickle into the pickle jar, add a little oil to coat the top of the pickle. Close the lid and tie a clean cloth around the top.
10. Keep the mango pickle jar away from sunlight for four days.
11. After four days open the jar and mix again. Do a taste test. If you feel you need more salt add it accordingly.
12. The flavor of the mango pickle develops over time. You can start enjoying the mango pickle now. Serve it as a side with some piping hot rice and dal.
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