This Andhra-style grated raw mango pickle is a lip smacking side to complete any Indian meal. Ready in minutes but adds a bit of magic. No matter which part of India you are eating from, our meals are always incomplete without a sharp puckering pickle.
Mamidikaya Turumu Pachadi (regional name for this style of pickle) hails from the Southern state of Andhra Pradesh. This raw mango pickle is either made fresh (like I do here) or after sun drying the grated mango that helps extend its shelf life. Most homes in India will start with their summer pickling/curing pretty much at the first appearance of raw green mangoes in the local markets. Living in Australia, that time starts now.
Whether or not I peel the mangoes while making the pickle, depends on the thickness of its skin. If it is unpleasant to bite through, I leave it out. While this might be a quick pickle, its flavours are in no way “weak”. The spiced mango is combined with a delicious sesame oil tempered with spices. You could very well use any neutral/vegetable oil, but the flavours of sesame oil really shine here so its what is traditional and recommended.
When the pickle cools, transfer to sterilised glass jars and always use a clean dry spoon to eat the Andhra-style grated raw mango pickle. It can easily last for over a week in the fridge but you’ll probably want to eat it very often so it won’t last long!
For other raw mango recipes, try this Goan Raw Mango Curry or this Raw Green Mango Dal
Andhra style Grated Raw Mango Pickle
Ingredients
- 1 cup Raw Mango (peeled and thick grated)
- 4-5 tsp Kashmiri Chilli Powder (adjust as needed)
- 1 tsp Turmeric Powder
- ⅓ tsp Fenugreek Seeds
- 1/2 cup Sesame/Vegetable/Canola Oil
- 2 tsp Mustard Seeds
- 1-2 Garlic cloves (peeled and smashed)
- ¼ tsp Asafoetida (heeng)
- 15-20 Curry Leaves
- 4 tsp Salt (adjust to taste)
Instructions
- Lightly toast the fenugreek seeds until fragrant. Let it cool and then pound roughly in a mortar pestle.
- In a bowl, combine the grated raw mango, kashmiri red chilli powder, turmeric powder, toasted fenugreek powder and add the salt. Start with 2 teaspoons and mix thoroughly Taste and adjust/add more depending on sourness of the mangoes. Set aside atleast 15-20 minutes.
- Heat the sesame/neutral oil in a pan. When hot, add the mustard seeds and let them splutter. Add the smashed garlic clove and let it frizzle and start to change colour without browning. Turn off the heat and add the asafoetida and curry leaves. Let it cool.
- To the spiced grated raw mango mixture, add the cooled oil tempering and mix well. Ladle the pickle into clean jars. The pickle lasts for upto a week in the refrigerator.
For other delicious recipes from the blog, click here. If you make this recipe and love it, let me know in the comments below. When sharing on Instagram, tag me @rupalbhatikar.
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