Showing posts with label Andhra cuisine. Show all posts
Showing posts with label Andhra cuisine. Show all posts

Sunday 24 May 2020


This a famous raw mango pickle from Andhra. It’s very commonly made in every household in Andhra during summer. It’s spicy and hot. It’s served with curd rice.

1 kg Raw Mangoes, washed, wiped and dried and then cut each mangoes into 6-8 pieces with kernel
10 to 12 Garlic cloves
1 tbsp Garlic coarsely ground
1 cup Mustard seeds sun dried and powdered
2 tbsp Fenugreek seeds sun dried and powdered
1/2 tsp Fenugreek seeds
1 cup Salt
1 cup Chilli powder
1 tsp Turmeric powder
1/4 tsp Asafoetida
1 tbsp Black Chana (optional)
1 1/2 cup Sesame seed oil

Spread the mango pieces on a dry cloth and dry them for 4 hours. In a mixing bowl add salt, mustard powder, chilli powder, turmeric powder, fenugreek powder and asafoetida, mix well. Now add the garlic cloves, garlic paste, fenugreek seeds, black chana and some sesame seeds oil and mix well. Add the mango pieces and mix the spices well with the mango pieces, it should coat the mango well. Add these spice coated mango pieces to the jar. Pour the remaining oil on the top and cover the jar and keep it in a dry area. After 3 days open the pickle and check. Take a dry ladle and mix the pickle. If need be adjust the salt or add more oil if required. The mango pieces should be covered in oil. Stir the pickle once every day with a clean ladle. It takes 15 days for the pickle to get ready.