Instant Mango Pickles – Mamidi Turumu Pachadi & Mukkalu Pachadi


April and May are mango months in India that evoke nostalgia and memories of family bonding, togetherness and fun. This heart shaped golden beauty brings families together. I have vivid memories of mango pickling during my growing years which was a huge affair, a whole day of mango madness, right from plucking the mangoes, soaking in water, wiping them clean, cutting the de-seeded mangoes and finally, pickling. An annual family culinary event where the king of fruits reigned supreme with all the elders taking part in the pickling process, its preparation, supervision and sharing with friends and neighbors. A day of excitement for us kids.:)

Instant pickles need less oil, salt and spice and less shelf life. Usually unripe, mature green mangoes, with white flesh that is sour to taste, known as pachadi mamidikaya (pickle mangoes) are preferred. If the mango is green, hard on touch yet with a slightly yellow colored flesh with a sweet flavor, then it is rendered useless for pickling and is best left to ripen. I grew up eating a variety of mango pickles, a few were instant pickles, prepared with mangoes which had fallen off the trees in our backyard. If there were half a dozen such fallen mangoes, my mother would prepare two or three varieties of instant pickles. One such pickle is Mamidi turumu pachadi (also known as Pulihora avakai), made from grated mango, chilli powder, methi and seasoning of spices. The other instant pickle is Mamidi mukkala pachadi made from finely chopped pieces of mango, chilli powder and mustard powder. Both need to be refrigerated and can stored for atleast 2-3 minutes

Mamidi thurumu pachadi

  Prepare time:
 Cook:
 Serves: 2

 Main Ingredients:

  •  raw mango

 Ingredients

  •   2 cups of grated raw green mangoes (washed, wiped dry and skinned)
  •   2 tbsps red chilli pwd
  •   1 tbsp mustard pwd (ava pindi)
  •   1 1/2 tsps roasted fenugreek pwd (methi/menthi podi)
  •   1 1/2 tbsps salt
  •   4-5 tbsps oil (sesame/til/nuvvulu)
  • For popu/tadka/tempering:

  •   1 tsp mustard seeds
  •   1 tsp split black gram dal - optional
  •   1 tbsp channa dal (bengal gram) - optional
  •   pinch methi seeds
  •   2 dry red chillis
  •   1/4 tsp asafoetida/hing/inguva
  •   10-12 curry leaves
  •   1/2 tbsp oil

Method for making Mamidi thurumu pachadi

Combine all the above ingredients and store in a clean, dry bottle and refrigerate. Use a clean spoon to remove pickle. This pickle can be eaten within 8 hours of preparation.

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38 thoughts on “Instant Mango Pickles – Mamidi Turumu Pachadi & Mukkalu Pachadi

  1. Ohhhh !!! I love u for this sailu

    Thank you so much for this, I have been waiting from the start of this summer. Pls blog more like this, and some other varieties which have longer shelf life. Wish u were my relative or a person whom I have known personally.. It would have been a great pleasure meeting you. But no worries, ur blog also helps us in more than many ways and it reaches out so widely. So waiting for ur pickle recipes.

    Nehal and ur husband, both are lucky to have u.

    Hugs for u and thanks once again

    Regards,
    Meeraa ( ur alltime fan 🙂 )

    Your most welcome. I hope to blog pickles with longer shelf life, Meeraa and thank you for your good words.:)

  2. Sailugaru,
    Sigh you made me miss my summer days in India. Andhra mangoes were always the best…but any Indian mango can beat what we get here in US. Wonderful Pacchadi recipe :o)

  3. Hi Sailu! I just wanted to say thank you for your lovely recipes and for hosting TOI! It is really appreciated!Please check my blog for a little something for you! 🙂

  4. Hi Sailu! Great recipes, I didn’t know about instant pickles! I was wondering what oil you use? Any special kinds or regular vegetable oil? Thanks so much!

    I have updated the post on type of oil used for pickling. Nuvvulu nune or sesame/til oil is best or any refined oil will do.

  5. What a fantastic recipe! I had no idea you could make an instant mango pickle… I’ve just requested to be added on to Taste of India by the way. I can’t believe I missed reading about its launch at the beginning of the year!

  6. The pic on your homepage, I thought that was one of a well matured avakkai, but reading on found out that it was an instant pickle…looks too delicious to miss out 🙂

  7. Hey, these look wonderful. I just bought some fresh green mangoes.

    BTW, could you please add this to your events calendar:

    MBP chefatwork.blogspot.com/2008/05/macaroni-salad-and-anouncing-mbp-may.html

    Please use the form at TOI – Feedback/Bugs to add this event.

  8. Shailu: Can ava pindi be made at home from black mustard seeds that we normally use for tempering?

    Thanks,

    Arati

    Yes, you can, Arati. Just sun dry for a day and grind to a fine powder. Here in Andhra, we usually buy ‘sanna avalu’ which is the recommended variety of mustards seeds.

  9. Pickle looks so authentic, are you sure you didnt just buy it in one of the stores around here? 🙂

    Let me tell you that home made pickles are far superior to store bought, atleast from my experience.:)

  10. Hi Sailu, you are so lucky. You know, I bought 2 real Indian green mangoes last month from the Indian store and that’s the first time in almost 10 yrs since I have eaten those! We just dipped in salt and chilli pd and ate it all like little kids!:D
    We get Spanish mangoes here all the time, very stringy and no taste at all. That pickle is mouthwatering. I have to find some more Indian green mangoes around here, will try this for sure!:)

    Yes, Asha, feel blessed to be able to eat good quality mangoes here in India. I know how much you must be missing our Indian mangoes. Do let me know how the pickle turned out when you try it.:)

  11. Hai Sailu, How are you? Your instant mango pickle recipe looks awesome, and its taste I’m sure is delicious. Your silent service to us is very very noblest one. Thanks a lot!!!

    I’m doing good and hope the same with you, Punitha. It readers like you that get me going and motivate me.:)

  12. I made instant pickle this summer and hopefully should get my share of pickles on the next trip to India. Your recipes look great, will try if I find some good mangoes soon.

  13. Thank you for taking time to leave your comments on mango pickles. Looks like mango pickles are a major weakness with all of us and why not?!-:)
  14. Hi,

    Your website carries authentic Andhra food. About pickels, do you heat the oil then let it cool and later on add to the pickle or just add the raw oil.

  15. Dear Shailaja AmmaGaru!

    Your Mamidi turumu pachadi looks great in the photograph but I had no idea mine would turn out so good! I made it this past weekend and it really came out so well! I took your advice and used ordinary mustard seeds which I dried and powdered. Thanks again for an excellent and easy recipie that appeals to everyone in my family! Can you use the same basic recepie with ingredients other than mangoes?

    Thanks again for a superb recipie!

    Arati

  16. Dear Shailu,

    Really Superb taste. I have tried the Mamidikaya Mukkalu Pachadi Recipe & Mamidi Turumu Pachadi Recipe. Kindly blog some more receipes which will help us to be more healthy.

    regards
    Anu

  17. Hi Sailu,

    Thanks for the recipe…..absolutely mouth-watering….
    I had a question though. Can we use frozen raw mangoes since we don’t get fresh ones here in Australia?
    Thanks in advance..

    I wouldn’t suggest using frozen mangoes, Bee.

  18. Hi Sailu garu

    mee recipes, pogarumotu in-laws ki manchi solution. we need not ask recipes from mother-in-law, we can become expert cook with your website.

    Thank you so much.

  19. Thanks Sailu for this simple and yet mouth watering recipe….This made my day when i made it…All my family members loved it, Picky eaters went for 2nd to 3rd serving…
    Lov ya for all your delicious recipe….

    God bless you!

    Priya

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