Mammidikaya Mukkalu | Mammidikaya Mukkala Pachadi

Mammidikaya Mukkalu or Quick Mango Pickle
Mammidikaya Mukkalu or Quick Mango Pickle

Well, summers is the season to make pickles such as Avakai, Magai, Thokkudu Pachadi and many more. However, these can be eaten only 2-3 weeks after making them. So as soon as I spot the first raw mangoes in summer, I make Mammidikaya Mukkalu. I call it a temporary pickle because its shelf life is about 4 weeks. I also call it a temporary pickle because it rarely lasts beyond a few days. Being the first pickle of the summer, my family and friends normally polish it off within the first week. 🙂

This recipe for Mammidikaya Mukkalu is for you, Sushma and Priyanka!

How to Make Mammidikaya Mukkalu

Ingredients

  1. Raw Mangoes – 1 Kg
  2. Chilli Powder – 100 gms
  3. Mustard Seeds/Rai – 100 gms
  4. Fenugreek Seeds/Methi – 2 tbsp
  5. Salt to Taste (about 75 Gms)
  6. Turmeric – 1 tsp
  7. Sesame Oil – 100 ml

Method

  1. Roast fenugreek seeds till they start to change colour.
  2. Let the fenugreek seeds cool completely.
  3. Grind fenugreek seeds to a fine powder.
  4. Grind mustard seeds to a fine powder.
  5. Heat sesame oil to smoking point and let it cool completely.
  6. Clean the mangoes with a dry soft cloth.
  7. Cut the mango into small 1/2″ pieces.
  8. In a large dry vessel, mix together mustard powder, fenugreek powder, chilli powder, salt, turmeric and mango pieces.
  9. Add the cooled sesame oil and mix well.
  10. Store in an air-tight glass or ceramic jar.
  11. Use after 2 days.

This easy to make pickle is an awesome side dish to curd rice or mudda pappu-annam or mammidikaya pappu and rice.

Tips

  • Mangoes must be raw, dark green, and hard. If you use mangoes that are even a little soft, your pickle will be spoilt.
  • I cannot emphasize enough that everything must be dry.
  • Ensure that the fenugreek seeds are completely cooled before powdering them.
  • Ensure that the oil is completely cold before adding it to the pickle.

If you add hot ingredients, the water vapour they release is enough to spoil the pickle. 🙁

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