Magayi (Dried Mango) Pickle | How to make Magayi (Dried Mango) Pickle

By Sowjanya munukutla  |  13th May 2017  |  
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  • Magayi (Dried Mango) Pickle, How to make Magayi (Dried Mango) Pickle
Magayi (Dried Mango) Pickleby Sowjanya munukutla
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About Magayi (Dried Mango) Pickle Recipe

This is an extra ordinary dry pickle curated by our ancestors and can be had with almost anything.

Magayi (Dried Mango) Pickle is a delicious dish which is liked by people of all age groups. Magayi (Dried Mango) Pickle by Sowjanya munukutla has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 10 people. You can find Magayi (Dried Mango) Pickle at many restaurants and you can also prepare this at home. This authentic and mouthwatering Magayi (Dried Mango) Pickle takes 20 minutes for the preparation and 15 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Magayi (Dried Mango) Pickle is a good option for you. The flavour of Magayi (Dried Mango) Pickle is tempting and you will enjoy each bite of this. Try this Magayi (Dried Mango) Pickle on weekends and impress your family and friends. You can comment and rate the Magayi (Dried Mango) Pickle recipe on the page below.

Magayi (Dried Mango) Pickle

Ingredients to make Magayi (Dried Mango) Pickle

  • 10 - Large Raw Mangoes
  • 1/2 Pound - salt
  • 1/4 kg - Red Chili Powder
  • 1 tbs - turmeric Powder
  • 2 tbsp - fenugreek seeds
  • Gingelly oil - 2 Cups
  • 3 tbsp - mustard Powder
  • asafoetida Powder - 3 tsp

How to make Magayi (Dried Mango) Pickle

  1. Roast mustard and fenugreek seeds separately. Powder them.
  2. Wash the raw mangoes well and wipe them clean. Cut them into thin flat long slices. Mix the pieces with 1/2 quantity of salt and turmeric, coating well.
  3. Store the mix in an airtight ceramic jar. When mixed with salt, mango pieces ooze water.
  4. Leave it for 2 days, and on the 3rd day, squeeze the pieces gently to separate the juice from the mangoes flesh. Spread the mango pieces out and dry them in hot sun, just until well dried, but not hardened. Keep the jar along with the sap in the sun.
  5. Once dried, add the remaining salt into the sap along with red chili powder, fenugreek powder and mustard powder. Now add the dried mango slices to this mix.
  6. Heat oil in a wok and add mustard seeds and asafoetida. Allow the oil to cool, then mix into the pickle. Store in a ceramic jar.

My Tip:

Don't skip asafoetida powder.

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