Mango Pickle ~ Andhra Style
This Mango Pickle 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.
Servings 3 cups
Ingredients
- 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
For tempering
- 1 tsp Mustard Seeds
- 1/2 tsp Hing
- 5 to 6 cloves Garlic
Instructions
- 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.
Notes
This pickle stays good for nearly 15 – 20 days. Since it's not kept under the sun, it’s safe to refrigerate it when you are not using it.
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