Learn how to make Andhra style Mamidikaya Mukkala Pachadi recipe with step by step pictures. Easy Andhra style instant raw mango pickle recipe, best summer time rice accompaniment!
Mamidikaya Mukkala Pachadi is an Andhra style instant raw mango pickle that is very easy and quick to make. Summer is all about ice creams, cold drinks, mangoes and pickles. With markets being flooded with raw mangoes, it is the best time to make pickles. In Andhra cuisine, there are a lot of pickle recipes and each one takes different amount of time & effort. One of the easiest mango pickles is Mukkala pachadi and it goes both as a side dish or to mix with hot rice too!
Mamidikaya Mukkala Pachadi
‘Mamidikaya’ means Raw Mango, ‘Mukkalu’ means cut pieces and ‘Pachadi’ means pickle in Telugu. So Mamidikaya Mukkala Pachadi is cut mango pickle that is popular in Andhra. The best part of this pickle recipe is that there is no waiting time at all. There is no need to sun dry chopped mangoes, which is one of the essential steps in other Andhra mango pickles. In this instant version of raw mango pickle, all it needs is to mix the mangoes with spices and temper the pickle.
Tips & Important Notes for Making Instant Raw Mango Pickle
This instant cut mango pickle recipe is very easy and is beginner-friendly. Follow the below tips and notes to make it perfectly every single time.
- Raw mangoes must be soaked in water, dried completely before the skin is peeled off. Mango skin has a bit of bitterness which doesn’t taste good in a pickle and hence we always de-skin the mangoes.
- Adding salt and turmeric powder to the cut mangoes brings out the moisture and when the mangoes are sour enough, it should produce pickling juices. For this instant version, you can either leave the mangoes for a while (1-8hrs/overnight) for the juices to be produced or make the pickle right away.
- As this is an instant pickle recipe, it must be stored in a glass or ceramic jar in fridge at all times.
Storing & Serving Suggestions
Mamidikaya Mukkala Pachadi tastes best as a side dish or accompaniment to curd rice, sambar rice, rasam rice and it can also be mixed with hot rice & ghee. It must be stored in fridge in an airtight glass jar for upto 15-20 days. Always use a clean, dry spoon to take the pickle out.
Checkout other pickle and pachadi recipes
Mamidikaya Mukkala Pachadi Recipe with Step by Step Pictures
Add ½ cup finely chopped mangoes in a stainless steel/glass bowl. I recommended removing raw mango skin, but it is optional.
Add 1 teaspoon salt and ¼ teaspoon turmeric powder.
Mix together and set it aside for 10-20 mins. Alternatively, this can be left out for upto 8 hrs or overnight.
Add 1 teaspoon red chilli powder. Mix it well.
Meanwhile in a small pan, heat 1 tablespoon gingelly oil/sesame oil. Add ½ teaspoon mustard seeds, 6-8 fenugreek seeds, 1 dry red chilli cut into small pieces. As mustard seeds splutter, add ¼ teaspoon asafoetida. Remove from heat.
Once the tempering cools down completely, add it to the mango pickle. Mix well.
Store in an airtight glass/ceramic container in fridge for upto 15-20 days. Serve as an accompaniment with hot rice, sambar rice or curd rice.
Recipe Notes
- Adjust the amount of salt and chilli powder depending on how sour & tangy mangoes are. This is the exact measurement that we use and it works for us.
- Don’t use Kashmiri red chilli powder. Best is to use Guntur chilli powder that’s both bright red and hot for Andhra pickle recipes.
- It is best to use sesame oil/gingelly oil (nuvvula noone/nallennai) for pickles but if unavailable, use any sun flower or safflower oil.
Recipe Card
📖 Recipe
Mamidikaya Mukkala Pachadi | Instant Raw Mango Pickle
Equipment
- Stainless Steel/Glass Bowl
- Glass/Ceramic Jar
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- ½ cup Raw Mangoes Finely Chopped skin removed
- 1 teaspoon Red Chilli Powder
- ¼ teaspoon Turmeric Powder
- 1 teaspoon Salt
- To Temper
- 1 tablespoon Gingelly Oil/Sesame Oil
- ½ teaspoon Mustard Seeds
- 6-8 Fenugreek Seeds
- 1 Dry Red Chilli
- ¼ teaspoon Asafoetida
Instructions
- Add ½ cup finely chopped mangoes in a stainless steel/glass bowl. I recommended removing raw mango skin, but it is optional.
- Add 1 teaspoon salt and ¼ teaspoon turmeric powder.
- Mix together and set it aside for 10-20 mins. Alternatively, this can be left out for upto 8 hrs or overnight.
- Add 1 teaspoon red chilli powder. Mix it well.
- Meanwhile in a small pan, heat 1 tablespoon sesame oil. Add ½ teaspoon mustard seeds, 6-8 fenugreek seeds, 1 dry red chilli cut into small pieces. As mustard seeds splutter, add ¼ teaspoon asafoetida. Remove from heat.
- Once the tempering cools down completely, add it to the mango pickle. Mix well.
- Store in an airtight glass/ceramic container in fridge for upto 15-20 days. Serve as an accompaniment with hot rice, sambar rice or curd rice.
Notes
- Adjust the amount of salt and chilli powder depending on how sour & tangy mangoes are. This is the exact measurement that we use and it works for us.
- Don’t use Kashmiri red chilli powder. Best is to use Guntur chilli powder that’s both bright red and hot for Andhra pickle recipes.
- It is best to use sesame oil/gingelly oil (nuvvula noone/nallennai) for pickles but if unavailable, use any sun flower or safflower oil.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
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