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Magayi (Dried Mango) Pickle

May-13-2017
Sowjanya munukutla
20 minutes
Prep Time
15 minutes
Cook Time
10 People
Serves
Read Instructions Save For Later

ABOUT Magayi (Dried Mango) Pickle RECIPE

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

Recipe Tags

  • Pickling
  • Egg-free
  • Medium
  • Andhra Pradesh
  • Condiments
  • Healthy

Ingredients Serving: 10

  1. 10 - Large Raw Mangoes
  2. 1/2 Pound - Salt
  3. 1/4 kg - Red Chili Powder
  4. 1 tbs - Turmeric Powder
  5. 2 tbsp - Fenugreek seeds
  6. Gingelly Oil - 2 Cups
  7. 3 tbsp - Mustard Powder
  8. Asafoetida Powder - 3 tsp

Instructions

  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.

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