Mango pickle refers to a variety of pickles that are prepared by using mangoes.Mango pickle is a very popular in south India and few parts of south Asia. Mango pickle is a spicy dish that can be enjoyed with any variety of food.This traditional south Indian dish can be available in many forms either spicy one or sweet one.As it is summer we can find mangoes abundant in all the markets and streets.As the availability is more most of the women at home are busy making pickles with raw mangoes.In Andhra mango pickle is famously known as Avakaaya pachadi or Mamidikaaya pachadi. As different regions in India have different preparation process the taste also varies.South Indian Pickle has quite different taste from the flavor of pickle in north India.Even the main ingredients are same in any of the preparation process but south Asian pickles are having different flavor from others as it undergoes different process and uses different spices in the preparation.The main difference in the preparation is, in the southern states sesame oil is used where as in northern states mustard oil is preferred for for making pickles.
The pickle has a flavor which tempts every one for its fragrance and everyone likes to taste it because of its attractive color and spiciness in it. It is a favorite dish for many people,this has a great taste when it is eaten with hot rice and ghee.Generally this pickle is prepared in summer season just after the ugadi festival as raw mangoes are abundantly available.The ingredients that give spicy and great taste for mango pickle are cumin seeds, curry leaves, fenugreek powder, garlic, hing , mustard powder, mustard seeds, oil, raw sour green mango, dried red chillies, red chilli powder and little turmeric powder.The overall taste of mango pickle is like sour, tangy and spicy flavour.
For making spicy pickled mango:
1) Take one kg of raw green mangoes
2) Take one and half cup of mustard oil ( Aamudamu )
3) Take three table spoons of fenugreek seeds ( Mentulu )
4) Take four table spoons of fennel seed ( Sompu )
5) Take two table Red chilli powder
6) Take two table spoons of turmeric ( Pasupu )
7) Take two strands curry leaves
8) Take two table spoons of 2 vinegar
9) take salt that is sufficient for taste
The pickling process in India is quite different as it follows different preparation steps and fermentation process.These pickles are used as side dishes and some times used as main dishes depending on the situations and occasions.For the preparation of this delicious spicy yummy mouth watering dish we mostly prefer to take raw mango or tender mango.We can find many types of mango pickles in the market but the most famous types are whole baby mango pickle or cut mango pickle.Whole baby mango is popular in South Indian and is prepared by using baby mangoes that are only few weeks old.The other is cut mango pickle in which we will use a special type of mango that is only used for pickle purpose and they cannot be consumed directly as ripe fruit.The baby mangoes are pickled and added with some spices by undergoing some process so that the pickles can be preserved for years.
Spicy pickled mango preparation:
Wash the mangoes thoroughly and cut them into four pieces each.Then remove the pit from the mango and add salt to the pieces and mix them well until the salt gets absorbed by the mango pieces and leave it undisturbed for about 20 minutes.After that dry the mango pieces in the sunlight for two to three hours so that the moisture present in them can be evaporated.
Take one and half cup of mustard oil in a pan and heat it for about one to two minutes.If you don’t have mustard oil you can take cooking oil and heat it with mustard seeds.Now lightly crush the fenugreek seeds ( mentulu ) until they become are fine enough.Mix these crushed fenugreek with the remaining ingredients and half of the oil.Then mix the fenugreek with the fennel seeds, turmeric, chilli powder, curry leaves, vinegar, salt, and half of the mustard oil.After making this mixture add mango pieces to it and mix them well in this mixture until each piece gets the spice evenly.
After mixing well move the pieces into a sterilized jar and the remaining oil that is present poured over the pieces.Then place a muslin cloth on the jar and use a rubber band to secure the cloth.Later place the jar in sun for four to five days so that the pieces get enough time to fully absorb the spicy pickling mixture.after five days remove the muslin cloth and cover it with a lid.Once the mango is fully pickled, just use a jar with a tight lid which will help it to last for longer time.That’s it the spicy South Indian variety mango pickle is ready and it can be served with daal, rice, roti, ghee and many more.