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
- Raw Mangoes – 1 Kg
- Chilli Powder – 100 gms
- Mustard Seeds/Rai – 100 gms
- Fenugreek Seeds/Methi – 2 tbsp
- Salt to Taste (about 75 Gms)
- Turmeric – 1 tsp
- Sesame Oil – 100 ml
- Roast fenugreek seeds till they start to change colour.
- Let the fenugreek seeds cool completely.
- Grind fenugreek seeds to a fine powder.
- Grind mustard seeds to a fine powder.
- Heat sesame oil to smoking point and let it cool completely.
- Clean the mangoes with a dry soft cloth.
- Cut the mango into small 1/2″ pieces.
- In a large dry vessel, mix together mustard powder, fenugreek powder, chilli powder, salt, turmeric and mango pieces.
- Add the cooled sesame oil and mix well.
- Store in an air-tight glass or ceramic jar.
- 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.
- 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. 🙁