Mamidikaya Pachadi/Raw Mango Pickle

Prep Time: 10min
Cook Time: 2min
Total Time: 12min
Yield: 6-8 Servings

Ingredients

1 Large Sized Green Raw Mango/Mamidikaya
2-3 Garlic Cloves, peeled
2 Tblspn Red Chilli Powder
1/4 Tspn Turmeric Powder
1 1/2 Tblspn Salt (adjust according to your taste)
2 Tblspn Gingergarlic Paste
1/8 Tspn Fenugreek(Methi) Powder
1/4 Tspn Cumin(Jeera) Powder
1/4 Tspn Mustard(Avaalu) Powder
1/4 Tspn Cumin(Jeera) Seeds
1/4 Tspn Mustard(Avaalu) Seeds
1/3 Cup Sesame Oil

Directions

• Wash raw mango under running water & wipe it with a dry cloth.
• Cut into 1-2 inch cubes & discard the seed. Keep aside.

• Heat oil in a pan on a medium flame; add cumin seeds, mustard seeds & let them splutter. Turn off the flame & keep aside.

• Once oil is warm enough; add ginger garlic paste & mix everything well. 

• Allow the mixture to cool down completely at room temperature.
• Meanwhile; add mango cubes, red chilli powder, turmeric powder, salt, methi powder, cumin powder, mustard powder, garlic cloves in a mixing bowl & combine everthing well.

• Finally add gingergarlic oil mixture to the mango cubes & mix everything well.

• Transfer into an airtight jar & leave it on the countertop for 2 days.
• After 2 days, raw mango pickle is ready to serve.

Note:

• For mustard powder; dry roast 1/4 cup of mustard seeds in a pan on a low flame until golden colour & turn off the flame. Allow it to cool at room temperature before adding to a mixie jar & grind into a fine powder. Stays fresh for 2 years when stored in a cool, dark cupboard, away from direct heat or sunlight; keep tightly closed when not in use.
• Shelf life of mango pickle is 1 year (make sure you add fresh gingergarlic paste & all fresh powders).