Name: Mammidikaya Mukkalu recipe by Aruna P at BetterButter
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 10
Ingredients: 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

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.

Ingredients Serving: 10

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

Instructions

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

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