Menthi Baddalu | Menthi Mukkalu | Instant Mango Pickle from Andhra

I make this instant mango pickle from Andhra Pradesh called 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.

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 Ava Baddalu with mustard and 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. 😀

How to Make Menthi Baddalu | Menthi Mukkalu | Andhra Mango Fenugreek Pickle

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Menthi Baddalu | Menthi Mukkalu | Andhra Mango Fenugreek Pickle

Prep Time

10 mins

Cook Time

10 mins

Resting Time

30 mins

Total Time

10 mins

 

This is the recipe for a spicy instant pickle from Andhra Pradesh called Menthi Baddalu | Menthi Mukkalu. This pickle uses fenugreek or methi as the primary flavouring agent.

Course: Chutney, Side Dish, Sides

Cuisine: Andhra Pradesh, Andhra Recipes, Indian Food

Keyword: Andhra Mango Pickle, Instant Mango Pickle, Mango and Fenugreek Pickle, Menthi Baddalu, Menthi Mukkalu

Servings: 6 People

Author: Aruna

Ingredients

• 2 Firm, Raw Mangoes, Mammidikayalu (~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

1. Cut the mangoes into small pieces.

2. Heat the oil.

3. Add the mustard seeds and let them splutter.

4. Add the fenugreek seeds and fry till they change colour.

5. Take the tempering off the heat. 

6. Add red chillies, salt, and asafoetida. Mix well.

7. Grind the tempering to a coarse powder.

8. Add the masala to the mango pieces and mix well.

9. Let the Menthi Mukkalu | Menthi Baddalu rest for about 30 minutes.

10. Serve as an accompaniment to Mudda Pappu Annam (Dal Rice).

How to Make Menthi Baddalu | Menthi Mukkalu | Andhra Mango Fenugreek Pickle

1. If needed, wash the mangoes and wipe them dry with a soft cloth. Let the mangoes air dry for about 15 minutes.
2. Without peeling them, chop the mangoes into 1/2″ pieces.
   
3. In a small kadai, over medium heat, heat the oil.
4. Add the mustard seeds to the oil and wait till they crackle.
   
5. Next, add the fenugreek seeds and stir-fry for 1 minute.
   
6. Turn off the heat.
7. To the still hot oil, add the red chillies, salt, and asafoetida. Mix well.
   
8. Let the whole spices cool a bit.
9. Grind the the spices to a coarse powder.
   
10. Add the ground powder to the mango pieces.
    
11. Mix well.
    
12. Let the 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.
13. Serve this instant mango-fenugreek pickle as an accompaniment to Dal Rice.