Mammidikaya Mukkalu | How to make Mammidikaya Mukkalu

By Aruna P  |  15th Mar 2016  |  
5 from 1 review Rate It!
  • Mammidikaya Mukkalu, How to make Mammidikaya Mukkalu
Mammidikaya Mukkaluby Aruna P
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About Mammidikaya Mukkalu Recipe

In an Andhra home, there are many pickles that are made in summer. However, all of them need to pickle for about 2 weeks before you can eat them. I cannot wait that long and thus I have made this "temporary"pickle that can be savoured the next day.

Mammidikaya Mukkalu, a deliciously finger licking recipe to treat your family and friends. This recipe of Mammidikaya Mukkalu by Aruna Panangipally will definitely help you in its preparation. The Mammidikaya Mukkalu can be prepared within 30 minutes. The time taken for cooking Mammidikaya Mukkalu is 10 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 10 people. The recipe details out how to make Mammidikaya Mukkalu step by step. The detailed explanation makes Mammidikaya Mukkalu so simple and easy that even beginners can try it out. The recipe for Mammidikaya Mukkalu can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Mammidikaya Mukkalu from BetterButter.

Mammidikaya Mukkalu

Ingredients to make Mammidikaya Mukkalu

  • Raw Mangoes - 1 Kg
  • mustard seeds - 100 gms
  • red chilli Powder - 200 gms
  • fenugreek seeds - 25 gms
  • oil - 200 ml (Sesame oil preferred)
  • salt - 75 gms

How to make Mammidikaya Mukkalu

  1. Heat the oil to a smoking point. Then let the oil cool completely.
  2. Dry roast the fenugreek seeds till they start to change colour. Let the fenugreek seeds cool completely.
  3. Clean the mangoes with a dry soft cloth and cut the mango into small 1/2" pieces.
  4. Grind the fenugreek and mustard seeds to a fine powder form.
  5. In a large dry vessel, mix together the mustard powder, fenugreek powder, chilli powder, salt, turmeric and mango pieces.
  6. Add the cooled sesame oil and mix it well.
  7. Store in an air-tight glass or ceramic jar and use it the next day.

My Tip:

* The mangoes must be raw, dark green, and hard. If you use mangoes that are even a little soft, your pickle will spoil. * I cannot emphasize enough that everything must be dry. * Ensure that the fenugreek seeds are completely cooled before powdering them. * Ensure that the oil is completely cold before adding it to the pickle. * If you add hot ingredients, the water vapour they release is enough to spoil the pickle.

Reviews for Mammidikaya Mukkalu (1)

Abhijeet Bhosale10 months ago

Very imm tip

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