Magaya | Magai | Maagaya: Andhra Sun-Dried Mango Pickle with Fenugreek

Summer means time for uragailu and vadiyalu. While Avakai is the most famous of mango pickles from Andhra Pradesh, we have many others that are just as delicious. Today, I am presenting the recipe for Magaya (also spelt as Maagaya or Magai), a sun-dried mango pickle from Andhra Pradesh and Telangana in which fenugreek seeds are the main flavouring agent.

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Each mango pickle in Andhra Pradesh has a different flavour, texture, and technique.

• For Avakai, we use large pieces of mango and use mustard (avalu in Telugu) as the primary flavouring agent. Avakai may or may not be sun-dried.
• For Magai, we use small, sun-dried pieces of mango which have been marinated in salt and turmeric. Fenugreek is the main spice.
• For Mamidikaya Thokku, we use sun-dried, grated mango, which has been marinated in salt and turmeric. In this pickle, we use only small quantities of fenugreek and mustard.

Coming back to Magai, it is one of my favourite pickles; not only can we eat it by itself, we can also use it to make two pachadis; a sweet one called Teepi Magai Pachadi and a savoury one called Magai Perugu Pachadi. You can also make a dal with it called Magai Pappu. So you see, this pickle is very versatile.

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Tips to Make Magai | Magaya (Andhra Mango Pickle)

• Work in a dry environment and with dry equipment
  • When making pickles, everything about you must be bone dry; your person, the vessels, and the environs. I cannot emphasize enough that everything must be dry.
  • I slightly warm all the steel utensils I use to remove all moisture in them.
• About the Ingredients
  • Mangoes must be raw, dark green, and hard. If you use mangoes that are even a little soft, your pickle will spoil quickly and not be as tangy.
  • When sun-drying the mango, the pieces should be dry but not completely devoid of moisture. If you remove all moisture, then the magaya will be very chewy.
  • Add the mango juice to the sun-dried mango pieces and set aside for 10 minutes so that the dried pieces absorb the liquid. If you add the liquid at the end, the mango pieces will not absorb the liquid and the magaya will spoil quickly.
• Ensure all heated ingredients are at room temperature; otherwise the condensation that is released will lead to the pickle spoiling quickly.
  • Ensure that the fenugreek seeds are completely cooled before powdering them.
  • Ensure that the oil is completely cold before adding it to the pickle.
• Storing the pickle
  • I normally take out as much pickle as I need in a separate bottle for everyday use.
  • Try not to open the bottles in which you store pickle for the long-term when it is raining or the atmosphere has high moisture content.

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Some Instant Andhra Mango Pickles

Waiting for the pickle to be ready to eat taking a toll on you? Try these instant mango pickles:

• Ava Baddalu | Instant Andhra Mango Mustard Pickle
• Mamidikaya Menthi Baddalu | Menthi Mukkalu | Instant Mango and Mustard Pickle from Andhra
• Neemki | Instant Mango Pickle From Himachal Pradesh

How to Make Magaya | Magai | Maagaya: The Andhra Sun-Dried Mango Pickle with Fenugreek

Ingredients

1. Raw Mangoes – 3 Kg
2. Chilli Powder –  1/2 Kg
3. Mustard Seeds – 25 Gms
4. Fenugreek Seeds – 200 Gms
5. Salt – 1/2 Kg
6. Turmeric – 3 tbsp
7. Gingelly Oil – 1.25 litres
8. Red Chillies – 10
9. Asafoetida/Hing – 1 tsp
10. Mustard Seeds – 3 tbsp

To Store

• Ceramic/Glass Bottle – 1 Large (about 3 Kg capacity; sterilised, bone-dry)

1: Sun-drying the Mango 

1. 1. Buy medium-sized mangoes which are deep green and firm. These tend to be sour and are used for pickling.
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   2. Wipe the mangoes clean with a soft, dry, cotton cloth.
   3. Peel the mangoes and cut into thin long (2″) strips.
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   4. Add 3 tbsp salt and turmeric.
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   5. Mix well, and transfer to the ceramic or glass bottle.
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   6. Close and set aside for 3 to 4 days. You will find that the liquid starts seeping out of the mangoes.
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   7. On the 3rd for 4th day, separate the mango pieces and juice:
      • Take small handfuls of the marinated mango pieces and squeeze the juice from them.
      • Transfer the pieces into a separate vessel.
   8. So you have juice and pieces.
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   9. Spread the mango pieces on a plastic sheet or dry cotton cloth.
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   10. Sun-dry the mango pieces for about 3 days or till the mango pieces lose the moisture but are not very stiff.
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   11. Also, sun-dry the juice for a day or two. I take the lid off the bottle and just let the juice sun-dry in the container so that it becomes a bit concentrated.

2: Getting the Oil Ready

1. 1. In a large, heavy-bottomed kadhai, heat the gingelly oil to a medium temperature.
   2. Add about mustard seeds and wait till they sputter.
   3. Turn off the heat.
   4. Add the red chillies and asafoetida.
   5. Let the oil cool completely to room temperature. Do not cover as this will lead to condensation.
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3: Getting the Spices Ready

1. 1. Over low flame, in a heavy bottomed kadhai, dry roast the fenugreek seeds till they change color. It is important that you do this over a low flame because the fenugreek seeds must get roasted on the side as well. If you use a high-flame, then the seeds will roast only on the outside.Pin
   2. Let the fenugreek seeds cool completely to room temperature and grind to a fine powder.
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   3. Grind the rest of the mustard seeds to a fine powder.
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4: Mixing the Magai Pickle

1. 1. Add the dried mango pieces to the juice and mix well. Set aside for 15 minutes. Add small quantities of the juice and mix. You should add just enough of the concentrated juice to ensure that the pieces become soft. There should be no extra liquid sloshing around. Discard any extra juice you may have.
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   2. Add chilli powder, fenugreek powder, mustard powder, and salt to the mango pieces.
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   3. Mix well.
   4. Add the completely cooled oil, chillies and mustard seeds, and mix well.
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5: The Pickling

1. 1. Transfer to the glass or ceramic bottle and let the Magai pickle for about 4 weeks. After 4 weeks, the pickle is ready to eat.

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Recipe for Magaya | Magai: The Fenugreek-flavoured, Sun-Dried Mango Pickle from Andhra Pradesh and Telangana

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Magaya | Magai | Maagaya: The Andhra Sun-Dried Mango Pickle with Fenugreek

Aruna

In many Andhra homes, Magaya (Magai) is a mango pickle that is a must-have. This sun-dried mango pickle flavoured with fenugreek is tangy and spicy. Not only do we eat it as a pickle, we also make two pachadis (chutneys) and a dal with it.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 30 minutes mins

Time to Sun-dry the Mango Pieces 3 days d

Total Time 3 days d 1 hour hr 15 minutes mins

Course Accompaniment, Pickle

Cuisine Andhra, Indian, South Indian, Telangana, Vegan, Vegetarian

Equipment

• A Large Vessel – 4 Kg Capacity
• A Ceramic/Glass Bottle – 1 Large (about 3 Kg capacity; sterilised, bone-dry)
• Spatula
• Plastic Sheet

Ingredients

  

• 3 Kg Raw Mangoes
• 1/2 Kg Chilli Powder
• 25 Gms Mustard Seeds
• 200 Gms Fenugreek Seeds
• 1/2 Kg Salt
• 3 tbsp Turmeric
• 1.25 Litres Gingelly Oil
• 10 Red Chillies
• 1 tsp Asafoetida/Hing
• 3 tbsp Mustard Seeds

Instructions

 

Stage 1: Sun-drying the Mango

• Buy medium-sized mangoes which are deep green and firm. These tend to be sour and are used for pickling.
• Wipe the mangoes clean with a soft, dry, cotton cloth.
• Peel the mangoes and cut into thin long (2″) strips.
• Add 3 tbsp salt and turmeric.
• Mix well, and transfer to the ceramic or glass bottle.
• Close and set aside for 3 to 4 days. You will find that the liquid starts seeping out of the mangoes.
• On the 3rd for 4th day, separate the mango pieces and juice:
• Take small handfuls of the marinated mango pieces and squeeze the juice from them.
• Transfer the pieces into a separate vessel. Now you have the juice and pieces separated.
• Spread the mango pieces on a plastic sheet or dry cotton cloth.
• Sun-dry the mango pieces for about 3 days or till the mango pieces lose the moisture but are not very stiff.
• Also, sun-dry the juice for a day or two. I take the lid off the bottle and just let the juice sun-dry in the container so that it becomes a bit concentrated.

Stage 2: Getting the Oil Ready

• In a large, heavy-bottomed kadhai, heat the gingelly oil to a medium temperature.
• Add about mustard seeds and wait till they sputter.
• Turn off the heat.
• Add the red chillies and asafoetida.
• Let the oil cool completely to room temperature. Do not cover as this will lead to condensation.

Stage 3: Getting the Spices Ready

• Over low flame, in a heavy bottomed kadhai, dry roast the fenugreek seeds till they change color. It is important that you do this over a low flame because the fenugreek seeds must get roasted on the inside as well. If you use a high-flame, then the seeds will roast only on the outside.
• Let the fenugreek seeds cool completely to room temperature and grind to a fine powder.
• Grind the rest of the mustard seeds to a fine powder.

Stage 4: Mixing the Magai Pickle

• Add the dried mango pieces to the juice and mix well. Set aside for 15 minutes. Add small quantities of the juice and mix. You should add just enough of the concentrated juice to ensure that the pieces become soft. There should be no extra liquid sloshing around. Discard any extra juice you may have.
• Add chilli powder, fenugreek powder, mustard powder, and salt to the mango pieces. Mix well.
• Add the completely cooled oil, chillies and mustard seeds, and mix well.

Stage 5: The Pickling

• Transfer to the glass or ceramic bottle and let the Magai pickle for about 4 weeks. After 4 weeks, the pickle is ready to eat.

Stage 6: Using Magai

• Serve Magai with some hot rice and sesame oil.
• Mash a spoon of Magai and mix it in 1 cup of yogurt. This serves as a pachadi/chutney and can be served with dosa.
• Grind 2 tsp of Magai with 1/4 cup of jaggery, and this is a sweet and tangy chutney as well.
• Use magai to flavour dal.

Keyword Andhra Mango Pickle, Maagai, Maagaya, Magai, Magaya, Mango Pickle, Mango Pickle Recipe, Raw Mango Pickle

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!