Seasons first green, firm and sour mangoes are picked up to make first batch of mango pickle of the year. If you have been to Andhra or an Andhraite, then you will know how crazy we people are of mango pickle. My friends who use to study in hostel or abroad always use to carry a jar full of mango pickle and relish it by saying ‘amma cheti avakaya’(mommade mango pickle). Avakaya is Telugu word for ‘raw mango’. We in Andhra get a special variety of mangoes by name ‘Jalal’ and these are mostly used to make authentic mango pickle. So is the taste of Andhra mango pickle is different from other states of India. The fruit is firm to hold and can retain the texture upon pickling even when it stored for 6-8 months.
I grew up seeing my nanima (grand mom) doing pickles and then I learnt much about pickles from my MIL….but I never tried my hands on pickling before. For the first time in my life, I and my friend ‘L’ have pickled some mangoes and Allhumdulliah it came out so wonderful, that before I make it to post here, half of the jar is already completed. Wish I could get you taste this hot, fiery and yummy Andhra Mango Pickle. Without any further delay let’s dig into the recipe and please don’t forget to read the tips before you proceed to make this pickle.
- 6 cups cut Mango pieces *
- 1 cup Mustard seeds powder
- 2 tbsp. Fenugreek seeds powder
- 2 cups Red chili powder *
- 1½ cups Salt
- 30 cloves Garlic
- 2 +1 cups Gingelly oil *
- Take mango pieces in big bowl, add in mustard seeds powder, fenugreek seeds powder, red chili powder and salt.
- Combine well and add 2 cups of oil. Mix all the ingredients very well using your hand. Add in garlic cloves. Combine and transfer this mixture to a pickle jar *.
- Add 1 cup of oil on top and tightly close the lid and tie a clean and dry cloth over the lid and leave this in a moisture free kitchen area.
- After 3 days remove the cloth and using a clean, dry ladle stir in the pickle. Taste the pickle and if required add few spoons of salt and oil.
- Always remember retain a thin layer of oil on top of the pickle, otherwise the pickle will get dry and spoil.
- Again cover with a lid and tie a cloth tightly around the neck of the jar and leave it to rest for another 2-3 days. (Be patient, I know how hard it is to resist when the aroma of pickle spread all over the house 😉 )
- After 7-8 days the pickle is ready to eat, use a clean and dry ladle and mix the pickle thoroughly up and down to ensure the oil is evenly spread and masala’s are nicely mixed.
- A plate of hot steamed rice, dollop of ghee and mango pickle is all I need to gratify my senses. Mudda pappu, papad or any vegetable stir fry like aloo, bhendi, etc., would be an additional accomplishment.
- Thoroughly clean, wash and using a soft cotton cloth wipe the pickle jar completely dry and place it in the direct sun light for 1-2 hours.
- It is always advisable to pickle in an Indian ceramic pickle jar, the one which you can see in the pictures of this post. These jars are easily available in utensils shop or you can buy them online too. You can get different sizes and shapes of these jars.
- If you don’t get these jars then sterilize Tupperware jars and pat them dry to use them. If you are not keeping the pickle in a ceramic jar then place the plastic jars in fridge or if you are in a cold continent then also store the jar in refrigerator to keep the pickle fresh for months.
- Always use a clean and dry ladle to mix in the pickle and always take little amount of pickle from the main jar into a table top pickle jar. Cover the main jar with lid and tie it with a cloth.
- This pickle will stay fresh for several months or up to a year without refrigeration.
- Choose firm and green raw mangoes for pickling. Wash the mangoes thoroughly and using a clean cotton cloth wipe the mangoes completely dry.
- Take a clean and dry bowl to add in mango pieces. Now using a clean and dry sharp knife or katti peeta/dao/boti/pav darati (which you can see in the picture) is used to cut the mango pieces.
- Always slice the mangoes through the center from top to bottom (as shown in the picture below). Remove the stone but retain the stone wall. It is said that the stone walls acts as a preservative and increases the
shelf life of the pickle.
- You can even dry roast the mustard seeds and fenugreek seeds before grinding them into a fine powder.
- My MIL uses sea salt instead of normal powder salt.
- Gingelly oil is mainly used in pickles as it enhances the taste of the pickle. If you don’t want to add gingelly oil or it is not available then you can use peanut oil or refined sunflower oil.
RED CHILI POWDER:
- My place Guntur is very famous for its chili. You get finest quality of chili which is fiery, hot and the very best for pickling.
- For pickles we generally choose fine chilies, sun dry them by spreading on a sheet or cotton cloth for a day and then wipe them with cloth to remove any dust.
- Get them grind to fine powder in a mill or at home in a large pestle and mortar.