Mamadikaya Menthi Mukkalu | Andhra Style Cut Mango Pickle Recipe | Gluten Free and Vegan Recipe

Hi Supermoms,

The Indian Mango Pickle needs no introduction. It is delicious and perfect to enjoy along with rice, dal and ghee or as an accompaniment to curd rice. Every home  has it's own favourite mango pickle variety. 

At our home, the Andhra Special Avakaya is most popular. When raw mangoes are in season, I make the Pesara manga oorugai ( Tamil Nadu Style Instant raw mango pickle) regularly. But learning to make authentic Andhra Style pickle was always my dream. During my recent stay at my friend Aruna's place, my dream came true 😍.

Aruna showed me the authentic way of preparing ' Mamadikaya Menthi Mukkalu' the way it has been prepared in her family for generations. The texture, colour and taste of the pickle enticed me so much. Not only the mango pieces in the pickle but the pickle masala itself was so tasty.  The mango was fresh from the tree in her garden and I felt so lucky to learn the recipe from her and share it with all of you. 

Aruna making coffee for both of us in her beautiful kitchen 

"The strong bond of friendship is not always a balanced equation; friendship is not always about giving and taking in equal shares. Instead, friendship is grounded in a feeling that you know exactly who will be there for you when you need something, no matter what or when" -Simon Sinek 

My friend Aruna is a writer, teacher, musician, researcher and wears so many more hats. Above all , a simple, warm , loving and  caring human being. I am so lucky to be blessed with a  friend like her💖. 

Mamadikaya Menthi Mukkalu | Andhra Style Cut Mango Pickle Recipe:

Preparation time : 5 minutes

Cooking time : 10 minutes

Storage : Keeps good for upto 10 days when stored in a clean, dry and odour free container and refrigerated

Ingredients :

1 medium size raw mango

1/4 cup sesame oil ( adjust)

1 teaspoon jaggery ( grated)

salt to taste

For the pickle masala:

1 tablespoon mustard seeds

1/4 teaspoon methi seeds/ fenugreek seeds 

3 teaspoon red chilli powder ( adjust spice according to the type of chillies you are using , in this recipe byadagi chilli powder is used) 

pinch of asafoetida

Method :

1. Wash the mango and wipe it with a clean, dry cloth.

2. Cut them into uniform (small) pieces and transfer them into a clean bowl.

Chef tip : You can cut them into small cubes of approximately 1 cm in dimension.

3. Heat a pan and dry roast the mustard seeds over low flame .

4. When they start spluttering, remove and transfer it to the jar of a mixer .

5. Place the pan back on low flame and roast the fenugreek seeds till they turn fragrant.

Chef tip : Do not over do this step else the seeds might burn .

6. Transfer this to the jar of the mixer and when they have cooled down, powder them.

7. Heat the pan till it is hot, remove from flame and add the chilli powder and keep stirring for one minute. 

8. Add the chilli powder, ground mustard-fenugreek powder,  salt , asafoetida to the cut mango and mix well.

9. Add jaggery powder , sesame oil and mix again.

10. Cover and allow it to rest over night or for at least 10 hours.

This is how it looks after the resting time

Your delicious Mamadikaya Menthu Mukkalu is now ready. You can transfer it to a pickle jar or a clean, dry, odour free glass bottle . 

Serve it as a part of your meal along with rice , rotis or parathas. They taste so yum. 

Happy Cooking !

With love,

Masterchefmom