Grated Raw Mango Pickle | Mamidikaya Turumu Pacchadi | Instant Raw Mango Pickle in Just 5 mins |

Grated Raw Mango Pickle | Mamidikaya Turumu Pacchadi | Instant Raw Mango Pickle in Just 5 mins | Easy Mango Pickle- Don’t you love Raw Mango Pickle? Then make this Andhra Style Grated Raw Mango Pickle and have a satisfying meal.

It is said that Raw Mango Pickles are made differently every 40 km. Each region has its own taste. I am sharing the Grated Raw Mango Pickle Recipe that is usually made for Andhra weddings. It is a must on the menus at weddings in Guntur and Prakasam districts. This Grated Raw Mango Pickle is fresh for at least 2-3 months.

It tastes great with hot Rice and Ghee. It is a simple recipe and is made in just 5 minutes.

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Tips

Raw Mango :

  1. It is better to pick tender Raw Mangoes, which do not have a seed yet, for this Pickle. You can use Mangoes with a stone too but tender Raw Mangoes taste better.

  2. If the Raw Mango is peeled and grated, then Salt and Mirchi Powder get absorbed well by the sour Mangies. If you keep the skin on, then the grated Raw Mango should be allowed to rest at least for an hour for it to absorb the Salt and Mirchi.

Salt:

  1. It is better to use Rock Salt, ground to fine powder, than Iodised Salt.

  2. It is always better to use a little lesser Salt first, taste it with Rice and add, if necessary.

Mirchi Powder :

  1. I have used Mirchi Powder used for Pickles. If you are using the regular one that you use for Curries, then take a little more.

  2. The Pickle takes more Mirchi than Salt. So use a spoonful extra.

Grated Raw Mango Pickle | Mamidikaya Turumu Pacchadi | Instant Raw Mango Pickle in Just 5 mins | - Recipe Video

Grated Raw Mango Pickle | Mamidikaya Turumu Pacchadi | Instant Raw Mango Pickle in Just 5 mins |

Pickles & Chutneys | vegetarian
  • Prep Time 5 mins
  • Cook Time 10 mins
  • Total Time 15 mins
  • Servings 12

Ingredients

  • 3 medium size tender Raw Mangoes
  • Salt (one spoon less than 1/2 Cup)
  • Mirchi Powder (1 spoon more than 1/2 Cup)
  • 1/4 cup Mustard Seeds
  • 1 tsp Fenugreek Seeds
  • 200 ml Sesame Oil
  • 1/4 spoon Asafoetida
  • 1/2 tsp Turmeric
  • 4 Red Chillies
  • 10-15 Garlic Cloves

Instructions

  1. Wash and wipe dry the Raw Mangoes. Then peel them and grate them.
  2. Roast Mustard Seeds and Fenugreek Seeds on a low flame and make a Powder of them.
  3. Take a measuring cup and measure the grated Raw Mango.
  4. I got 3 cups of the grated Mango. So with the same Cup, I have added Salt which is ½ Cup with a spoon less and 1/2 Cup and a Spoon of Mirchi Powder, 1/2 Spoon Turmeric, 1 tbsp Mustard and Fenugreek Powder. Mix everything and set it aside. Now heat Sesame Oil and add Asafoetida, 1 tsp of Mustard Seeds, 4 Red Chillies, 10-15 Garlic cloves and fry for 2 minutes. Mix it in the pickle.
  5. Once the pickle is cool, store it in a glass jar and it stays fresh for at least 3 months.

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