Mamidikaya Mukkala Pachadi

Mamidikaya mukkala pachadi aka raw mango pickle or instant mango chutney is a must eat in summer.

Summer is here! The season of mangoes is around. It’s time for yummy and juicy mangoes and spicy mamidikaya mukkala pachadi (మామిడికాయ ముక్కల పచ్చడి)!

My Mom’s Instant Mango Pickle:

As a child, I was fond of the summer season just because of mangoes. Of course for holidays but more than that, it is the mangoes that I waited for more for. For me, summer is the season of mangoes, lots of holidays and fun.

Topping my favourite list, mangoes are a heavenly delight to eat.

The temporary mukkala pachadi made with young and tender mangoes is fresh and reviving. By this time of the year, we generally run out of avakaya. The raw mango mukkala pachadi made with the not fully formed or tender mangoes (chitti avakaya చిట్టి ఆవకాయ, kai pachadi) is a must eat.

Mamidikaya mukkala pachhadi mango pieces achar is my mom’s recipe. It tastes delicious.

Mamidikaya Mukkala Pachadi Recipe:

I made this instant mango pickle under my mom’s supervision.

Relish this mamidikaya mukkala pachadi to the fullest with steaming hot rice and ghee. It can also be served as a side dish with dosa, idly, roti and other breakfast items.

step by step mamidikaya mukkala pachadi or andhra style mango pickle small pieces or instant mango chutney recipe:

Mamidikaya mukkala pachhadi mango pieces achar is my mom’s recipe.

Mamidikaya Mukkala Pachadi Recipe

Recipe Type: Condiment
Cuisine: Andhra
Author: Cherie
Prep time: 50 mins
Total time: 50 mins
Serves: 10 people

Ingredients:

• Mangoes – 5 cups
• Red chilli powder – 1 ½ cup
• Mustard powder – 1 cup
• Salt – ¾ cup
• Roughly ground garlic – ½ cup
• Roasted fenugreek seeds – 2 tsp
• Turmeric – 1 tsp
• Oil – 3 cups

Pachadi tayari vidhanam (పచ్చడి తయారీ విధానం Instructions):

1. Take raw mangoes and wash them well. Pat dry with a dry napkin and keep aside.
2. Keeping the skin intact, cut into small pieces removing the seed inside. As the seed is not fully formed it is not hard and can be removed with a knife.
3. My mom is very particular with the measurements, so she cuts the mangoes and measures them with a cup. For this, she took 5 cups of cut mango pieces (mamidikaya mukkalu) in a mixing bowl.
4. First add salt and turmeric and mix well. Toss if needed.
5. Then add red chilli powder, mustard powder and mix well. Keep mixing to cover the mango pieces completely with the added ingredients.
6. Add oil, fenugreek seeds, garlic paste and mix well.
7. Keep this in an airtight container for 2 days without disturbing.
8. On the 3rd day, mix the mamidikaya mukkalu pachadi (మామిడికాయ ముక్కల పచ్చడి) well and check the taste. If needed add salt and mix well again. Check for the consistency and add some more oil if needed.
9. Store in an airtight container and use within 20 – 25 days.

Mango pachadi chesa vidhanam lo Notes:

* Make sure the mangoes are properly patted dry! Otherwise, there is every chance that it will get spoilt due to formation of fungus.

** The vessels and all the kitchenware used in the making should be dry.

*** Some substitute fenugreek seeds with fenugreek powder. But my mother prefers to use seeds.

Mamidikaya Mukkala Pachadi Recipe

Cherie

The temporary mukkala pachadi made with young and tender mangoes is fresh and reviving. 

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 50 minutes mins

Total Time 50 minutes mins

Course condiments

Cuisine andhra, Indian

Servings 10 people

Calories 62 kcal

Ingredients

  

• 5 cups Mangoes
• 1 ½ cup Red chilli powder
• 1 cup Mustard powder
• ¾ cup Salt
• ½ cup Roughly ground garlic
• 2 tsp Roasted fenugreek seeds
• 1 tsp Turmeric
• 3 cups Oil

Instructions

 

• Take raw mangoes and wash them well. Pat dry with a dry napkin and keep aside.
• Keeping the skin intact, cut into small pieces removing the seed inside. As the seed is not fully formed it is not hard and can be removed with a knife.
• My mom is very particular with the measurements, so she cuts the mangoes and measures them with a cup. For this, she took 5 cups of cut mango pieces (mamidikaya mukkalu) in a mixing bowl.
• First add salt and turmeric and mix well. Toss if needed.
• Then add red chilli powder, mustard powder and mix well. Keep mixing to cover the mango pieces completely with the added ingredients.
• Add oil, fenugreek seeds, garlic paste and mix well.
• Keep this in an airtight container for 2 days without disturbing.
• On the 3rd day, mix the mamidikaya mukkalu pachadi well and check the taste. If needed add salt and mix well again. Check for the consistency and add some more oil if needed.
• Store in an airtight container and use within 20 – 25 days.

Notes

* Make sure the mangoes are properly patted dry! Otherwise, there is every chance that it will get spoilt due to formation of fungus.

** The vessels and all the kitchenware used in the making should be dry.

*** Some substitute fenugreek seeds with fenugreek powder. But my mother prefers to use seeds.

Keyword andhra style mango pickle small pieces, chitti avakaya, kai pachadi, mango pickle, mukkala avakaya, pickle, ముక్కల పచ్చడి

Take a Look at Few More Insanely Delicious Condiment Recipes:

There are few more yummy and nutritious condiment recipes – Coconut chutney recipe, Flaxseed sesame powder recipe and Mint chutney recipe.