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

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BySowjanya munukutla
Created on 13th May 2017
  • Magayi (Dried Mango) Pickle, How to make Magayi (Dried Mango) Pickle
Magayi (Dried Mango) Pickleby Sowjanya munukutla
  • Magayi (Dried Mango) Pickle | How to make Magayi (Dried Mango) Pickle (4 likes)

  • 0 reviews
    Rate It!
  • By Sowjanya munukutla
    Created on 13th May 2017

About Magayi (Dried Mango) Pickle

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

Magayi (Dried Mango) Pickle, a succulent delicacy which is famous all over the world. Magayi (Dried Mango) Pickle is one dish which makes its accompaniments tastier. With the overflow of flavours, Magayi (Dried Mango) Pickle has always been everyone's favourite. This recipe by Sowjanya munukutla is the perfect one to try at home for your family. It's a get together at home and you realise that you want to make a Magayi (Dried Mango) Pickle, just the perfect situation when you realise that you need to know how to make the perfect Magayi (Dried Mango) Pickle. So, at that time you can try out this delicious recipe by Sowjanya munukutla. The recipe of Magayi (Dried Mango) Pickleis very simple and can be made in restaurant style using a few ingredients. The time taken while preparing Magayi (Dried Mango) Pickle is 15.0. This recipe of Magayi (Dried Mango) Pickle is perfect to serve 10. Magayi (Dried Mango) Pickle is just the appropriate option to prepare when you have a get together or night party at home. And do remember that be it kids or grownups, everyone just absolutely love it. So do try it next time!

  • Prep Time20mins
  • Cook Time15mins
  • Serves10People
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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