This Mango Pickle Andhra Style is yet another pickle from Andhra made with unripe mango along with crushed garlic and mustard methi powder. It is a pickle that has a shelf life of another two weeks when refrigerated.
We are starting the June Edition of BM which is the 41st Edition. Can’t believe we are already in our sixth month and we are marching so fast towards the editions, day after day.
I will be doing the first week with the Summer Special. What’s more summer than making pickles and Vadams for us in Madras. Especially with the Mango season, it’s mandatory we make some pickle or the other. Apart from the Aavakkaya, Amma makes the instant types and some more.
Today’s special is from my SIL, where Peddu tasted this and insisted on eating it for all the meals. They got it back and then I had to call up my sil to know the recipe. So needless to say this almost instant pickle is so delicious!
For more interesting pickle recipes, check the condiment collection.
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Soaking up the Mango pieces with salt, turmeric for two days
Step By Step Pictures for making Mango Pickle Andhra Style
After two days
This is making the pickle and storing it again for two days.
Mango Pickle ~ Andhra Style
- 3 cups Unripe Mango
- 1.5 cup Cooking Oil
- 1/2 cup Salt
- 1/2 cup Red Chili Powder
- 1 tsp Turmeric Powder
- 1/4 cup Mustard Seeds
- 1 tsp Fenugreek Seeds / Methi
- 1/4 cup Garlic cloves with skin
- 1 tsp Mustard Seeds
- 1/2 tsp Hing
- 5 to 6 cloves Garlic
- Wash and cut the mangoes into 1 inch pieces. Pat dry and mix with turmeric and salt. Store in a vessel covered with cloth and keep it aside for 2 days.
- After two days, you are ready to proceed to the next step. Crush the garlic along with the skin and add to the mango along with red chili powder
- Dry roast the mustard seeds and methi seeds. Cool and grind to a fine powder. Mix this to the mango pieces and toss well.
- Heat the oil to hot, switch off. When it is almost cooling down, add the hing, mustard, and peeled garlic. Allow it to cool.
- Once the oil is cooled down, pour it to the mango pieces, mix well, and again cover with a cloth and keep it aside for two days.
- You can use the pickle after two days.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 41