Mammidikaya Mukkalu | Mammidikaya Mukkala Pachadi

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. 🙁