Mamidikaya menthi pachadi, instant mango pickle recipe
Mamidikaya menthi pachadi, an instant mango pickle recipe andhra style. How to make mamidikaya menthi baddalu or mukkala pachadi that's easy, quick & tasty.
Mamidikaya menthi pachadi, instant mango pickle recipe
Ingredients
7Instructions
- 1
Dry roast a tbsp of black mustard seeds till they pop. Cool and grind to a fine powder. Set aside.
- 2
Dry roast a heaped tsp of methi seeds till they turn red. Cool and grind to a fine powder. Set aside.
- 3
Heat oil in a heavy bottomed vessel till almost hot and turn off flame. Add asafoetida to the oil and allow the oil to come to room temperature.
- 4
Take a wide bottomed bowl or vessel, add chopped mango pieces, red chili powder, salt, roasted mustard powder and roasted methi powder and combine well with a ladle. Add asafoetida infused oil and mix.
- 5
Store in a clean, dry bottle and refrigerate.
- 6
Use a clean, moisture free spoon to remove pickle from the bottle. This pickle can be eaten within 8-12 hours of preparation.
Chef's Tips
- —You can also sun dry mustard seeds for a day and grind to a fine powder and store.
- —Red chili powder used for pickles is preferred. Its available in most super markets or departmental stores.
- —Sesame oil is best. If not use groundnut oil or any refined oil.
- —Its important to make pickles in a moisture free area with clean dry hands.
About This Recipe
Mamidikaya menthi pachadi, instant mango pickle recipe andhra
Early April, I made a batch of mamidikaya menthi pachadi aka instant mango pickle Andhra style with home grown raw mangoes. We are pickle addicts in our home and relish a variety of pickles with the most favorite being the mango based pickles. After all, I belong to the land of pickles where pickling is a way of life for most home cooks. Come summer, you will find almost every home making large batches of mango pickle to last a whole year. Pickle making has begun in our home too.
Its quite common to find a few mangoes make their way to the ground naturally without being plucked. We usually use these fallen mangoes to make instant pickles which last us a few weeks or till we make the king of pickles, Avakaya. This year we had a few such mangoes which we put to use by making a small batches of instant pickles. Even if the mango is slightly bruised you can go ahead and use for them to make a small batch of instant pickle. Such mangoes should be used to make only instant pickles since their shelf life is a couple of weeks in the refrigerator.
My favorite food combination is eating rice with mudda pappua (cooked tur dal), a dollop of ghee and mango pickle. Its comfort food at its best, in other words, manna from heaven.
I have already blogged mamidi turumu pachadi (instant grated mango pickle) and mamidikaya mukkala pachadi (instant mango pickle with mustard) and few tips to follow while making pickles. Today, am posting an instant mango pickle recipe with menthulu aka methi seeds or fenugreek seeds. It is made with finely chopped pieces of mango, chilli powder, roasted methi powder (fenugreek seed powder) and roasted mustard powder. It has a short shelf life, needs refrigeration and it will be good for atleast 2-3 months. Due to its short life, we usually make a small batch with 2 mangoes. This pickle hardly needs sitting time and is ready to eat the day after its made.
Learn how to make mamidikaya menthi pachadi or instant mango pickle recipe andhra style