MAMIDIKAYA TEEPI PACHADI

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INGREDIENTS

Raw mango – 1 cup [Peel and grated]

Red chilli powder – 3 tbsp

Sugar – 5 to 6 tbsp

Fenugreek powder – 1/4 tsp

Cumin powder – 1/4 tsp

Salt to taste

TALIMPU

Oil – 1/2 cup to 3/4 cup

Mustard seeds – 1/4 tsp

Cumin seeds – 1/4 tsp

Dry red chillies – 6 pieces

Garlic – 6 mashed

Curry leaves – few

Asafoetida- 1/4 tsp

METHOD

1. Heat oil in a pan. Add mustard seeds and let them splutter. Add all the remaning ingredients one by one.
2. Fry for few seconds and switch off the flame and keep it aside.
3. Add sugar. Mix well and cool it. After that, add all the remaning ingredients one by one.
4. Mix well. Rest it for 2 hours. Mix well and adjust seasoning.
5. Goes well with idly and dosa.

PANDUMIRAPA MAMIDIKAYA PACHADI

INGREDIENTS

Pandumirapa paste- 2 cups [for recipe, check out my previous posts]

Raw mango pieces – 1 cup peeled and cut into cubes

TALIMPU

Oil – 1 cup

Mustard seeds – 1/2 tsp

Cumin seeds – 1/2 tsp

Fenugreek seeds – 1/2 tsp

Garlic – 10 cloves mashed

Broken red chillies – 1/3 cup

Curry leaves – 1/3 cup loosely packed

Asafoetida – 1/4 tsp

Finely chopped coriander leaves – 1/2 cup

METHOD

1. In a bowl, mix peeled mango pieces and pandumirapa paste. Keep it aside.
2. Heat oil in a pan and add mustard seeds. Let them splutter. Add cumin seeds and fenugreek seeds.
3. Mix throughly. Add mashed garlic, broken red chilli pieces, curry leaves and asafoetida powder and fry for 15 to 20 seconds.
4. Lastly, add finely chopped coriander leaves. Mix well and switch off the flame.
5. Pour it over pandumirapakaya paste and mix well . Check out seasonings.
6. Goes well with rice, idly and dosa.

PACHI MAGAI

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INGREDIENTS

Raw firm sour mangoes – 5 

Red chilli powder – 1/2 cup

Mustard powder – 1 tbsp

Fenugreek powder – 2tbsp

Cumin seeds – 1/2 tsp

Fenugreek seeds – 1/2 tsp

Garlic  – 8 with out skin

Garlic – 8 mashed with skin

Salt -3 tbsp

Oil – 1 1/2 cup

The taste and texture of this pickle when mixed with hot rice, mudda pappu and ghee is just wonderful. Buy medium sized mangoes which are deep green and firm.

METHOD

1. Wash and wipe the mangoes with a soft dry cotton cloth.
2. Peel the mangoes and cut into thin long 2 inch strips. Remove the seeds .In this pickle you can use inner shell called tenka in telugu along with mango pieces . 
3. Spread the mango pieces on a clean plastic sheet and dry it in sun for one complete day.
4. In the evening, take a wide bowl and add oil, sun dried mango pieces and mix well .
5. Then add mashed garlic and peeled garlic cloves. Mix well.
6. Then one by one add all the dry ingredients. Mix well and store in a clean jar.
7. Keep it aside in a dry place for 3 days. After 3 days if you see the oil floating on the pickle up to 1/2 inch then, it is perfect. If not, add 2 to 3 tbsp of oil.
8. Mix well. Check out the seasonings. This pickle needs 2 to 3 days to get marinated and ready to use.
9. This stays good for over an year. Serve it with hot rice,  ghee and dal.

INSTANT MANGO PICKLE

Ingredients

Raw mango – 1 large size. ( peeled and cut into chunks )

Red chilli powder- 1/4 cup

garlic pods  – 15 crushed with skin

Oil – 1/2  cup

Salt to taste

Method

1. Take a bowl and mix all the ingredients one by one.Mix well.
2. Adust salt, and serve with hot rice .
3. It goes well with idli.
4. Store in refrigerator and the pickle stays for about a week.