I make this instant mango pickle from Andhra Pradesh called Mamidikaya Menthi Mukkalu (Menthi Baddalu) so many times but have never written about it. So when I made it the day before yesterday, I made it a point to take pictures and here I am today with this recipe.
Menthi Mukkalu
In Andhra Pradesh, there are two predominant ways to pickle; using mustard seeds (Avalu) and using fenugreek seeds (Menthulu). For example, we make a raw mango pickle called Avakai where mustard seeds are the hero while in Magai, another raw mango pickle, it is fenugreek seeds that rule the roost. Similarly, in instant pickles, we make Mamidikaya Ava Baddalu with mustard and Mamidikaya Menthi Baddalu with fenugreek.
Ava Baddalu and Menthi Baddalu are called instant pickles because you can make and eat them immediately, and not wait weeks as in the case of Avakai and Magai. 😀
Instant Mango Fenugreek Pickle from Andhra Pradesh
How to Make Mamidikaya Menthi Baddalu | Menthi Mukkalu | Andhra Mango Fenugreek Pickle
- If needed, wash the mangoes and wipe them dry with a soft cloth. Let the mangoes air dry for about 15 minutes.
- Without peeling them, chop the mangoes into 1/2″ pieces.
- In a small kadai, over medium heat, heat the oil.
- Add the mustard seeds to the oil and wait till they crackle.
- Next, add the fenugreek seeds and stir-fry for 1 minute.
- Turn off the heat.
- To the still hot oil, add the red chillies, salt, and asafoetida. Mix well.
- Let the whole spices cool a bit.
- Grind the the spices to a coarse powder.
- Add the ground powder to the mango pieces.
- Mix well.
- Let the Mamidikaya Menthi Mukkalu | Menthi Baddalu rest for about 30 minutes. This is an optional step that helps the mango pieces soften a bit and absorb the flavours of the spices.
- Serve this instant mango-fenugreek pickle as an accompaniment to Dal Rice.
Mamidikaya Menthi Baddalu | Instant Mango Pickle
Recipe for Mamidikaya Menthi Baddalu | Menthi Mukkalu
Mamidikaya Menthi Baddalu | Menthi Mukkalu | Andhra Mango Fenugreek Pickle
Ingredients
- 2 Firm, Raw Mangoes, Mamidikayalu (~200 gms)
- 1.5 tbsp Avalu, Rai, Mustard Seeds
- 0.75 tbsp Menthulu, Methi Dana, Fenugreek Seeds
- 6 to 8 Red Chillies
- 1/2 tsp Inguva, Hing, Asafoetida
- 3 tbsp Oil (Unrefined Sesame Oil Preferred)
- Salt to Taste
Instructions
- Cut the mangoes into small pieces.
- Heat the oil.
- Add the mustard seeds and let them splutter.
- Add the fenugreek seeds and fry till they change colour.
- Take the tempering off the heat.
- Add red chillies, salt, and asafoetida. Mix well.
- Grind the tempering to a coarse powder.
- Add the masala to the mango pieces and mix well.
- Let the Mamidikaya Menthi Mukkalu | Menthi Baddalu rest for about 30 minutes.
- Serve as an accompaniment to Mudda Pappu Annam (Dal Rice).
Love Instant pickles as in bangaluru the sun plays hide and seek and it’s impossible to make the pickles that need sun light, this one is just perfect, awsome recipe.
🙂 Thank you!
These instant pickles are so good to make and consume fast. I like them with curd rice.
Me too, Shobha-ji. 🙂
This instant pickle is so good. I cannot make the normal pickles here. How long does it stay and can I store outside or in fridge. Bookmarking it
If you keep it in the fridge, it will last 2 weeks or more. 🙂
WoW I love this instant mouthwatering mango pickle. In our family all members love pickle,we usually brought store made pickles, I loved your easy version of pickle, Bookmarked !!
Wow Aruna what a drool worthy share. Instant mango pickle looks mouthwatering. Thanks for the awesome recipe. I will try it soon. How is the texture of mango pieces after 30 minutes? Soft or crunchy? Loved it.
Still crunchy, Sujata!
Thanks Aruna ?
We make something very similar in Gujarati cuisine , we love this pickle with parathas and puris with tea.
Mango Pickles tend to be “same-same-yet-different” across India. 🙂
Lipsmacking here, a prefect pair to have with some curd rice. Instant pickles are seriously a blessings to relish with any sort of dishes.
Indeed!
Wow! I’m literally drooling just by scrolling through the pics! That is one tempting looking pickle 🙂
Make it soon!
Lovely presentation and pictures…Mango pickle is an all time favourite
My mom s crazy about this mango recipe. The onslaught of fenugreek opposed to the sourness of the mango is what she loves.
I know why! I make a even more “fenugreeky” version of this for just myself.
Those long and luscious red chillies, the tangy mango and all the spices – I’m salivating just looking at your pictures! The word ‘instant ‘ in a recipe means ‘blessing’ in this hot weather!
And no waiting for the pickling process to be complete before eating. 🙂
This mango pickle is just calling my name…I’m salivating looking at it!! A must at home during mango season…Awesome share!!
Although my family is not a great fan of any type of pickle, those long red chillies and that luscious methi and rai tadka making me drool, and I am so tempted to make pickle, maybe very little 🙂
I am aghast that someone cannot like pickes….. Just kidding! 😀 😀
Lip smacking pickle! I make my own pickle like you:) Homemade pickle are best!
You are making me drool aruna..Net time I’m going to try Mango pickle your way…
So some odd reason whenever I make pickles they tend to go bad, so I don’t venture out too much. Make a few I know I’m comfortable with and don’t spoil. This instant mango pickle is a wonderful recipe. I will try it when I get raw mangoes.
This mango pickle is calling my name. What a lovely presentation.
I hope you make it soon!
Just drooling over this post aruna, perfect for this season, one should definitely prepare this 🙂
Love mango pickle and shall soon try this recipe of yours. Yumm
I love pickles . Instant mango pickles are the best.So flavorful and goes well with curd rice.
This is too good.. easy to make recipe. I will surely make it Aruna.
It is delicious, and we love it at home. Looking forward to your feedback. 🙂