Padmas Navaruchi

Very Hot and Spicy Andra-style mango pickle

padmakmurthy

July 15, 2022

Andra-style mango pickle

Have you ever tasted it?

This is mango season and the season of making yummy pickles.

Raw mango pickle is like the king of all pickles and remains for a long time if made properly.

The main thing you have to keep in mind while selecting the raw mango is that it should be fresh, firm, light green when cut yellow, and should be sour -not sweet.

The next thing you should do is to make the spice masala dry and fresh to give a yummy taste to the pickle.

The pickle I am showing you is pretty easy and tasty, and the spices needed for this are, very readily available. This type of pickle, which is very lovely in color, is from ANDRA PRADESH (INDIA).

.”HAVE YOU MADE ANY”? IF NOT TRY THIS.

The link to one more type of mango pickle is given below.

.https://padmas-navaruchi.in/2021/05/spicy-aam-ka-achar/

(The spicy aam ka achar is a north Indian pickle, which has a very long shelf life).

Do you know how to make ANDRA-STYLE MANGO PICKLE?
This pickle has to be made with a firm, fresh, and sour variety of raw mangoes.
The spices used for making pickles are salt, Red chilly powder, mustard seed powder, fenugreek seeds, Turmeric powder, asafoetida (hing), and groundnut oil as a medium.

MAIN INGREDIENTS for ANDRA-STYLE MANGO PICKLE

Table of Contents

1 Kg-Raw and sour mangoes
450 Ml-groundnut oil

SPICES NEEDED for the pickle:-

5 -Tablespoons of salt
5 tablespoons of Red chilly powder
2 tablespoons of raw mustard (seeds) powder
1 tablespoon-fenugreek seeds
1 teaspoon asafoetida
1 tablespoon -of turmeric

Instructions for making ANDRA STYLE MANGO PICKLE

CUTTING OF RAW MANGOES

Select a good, firm, fresh, and sour variety of mangoes.
wash and wipe them till they are dry.
Cut about 1-inch pieces with a stainless steel knife.

Keep the pieces ready.

NOTE:

Make sure that each piece has skin with it. This is because it helps in keeping the pickle pieces in the shape
Cut all the mangoes in the same way.
The residue left uncut on the mango seed portion can later be grated and used for mango chutney.

Method of mixing ANDRA-STYLE MANGO PICKLE MASALA:-

Take a mixing bowl. (wipe it to dry)
Now add one by one all the dry ingredients such as Red chilly powder, Salt, and Turmeric. Asafoetida, Fenugreek seeds, Mustard powder, and oil at last.

Now is the turn of oil to be mixed.

Now put the mango pieces in the mixing bowl, where we have already made the spice mix..

Combine all of them nicely.

keep them covered for 1 day.

You will see oil start coming on top.

Storing of pickles:-

NOW PUT IT IN A BOTTLE AND POUR ENOUGH OIL (HEATED TILL IT SMOKES AND COOLED COMPLETELY)TO COVER THE PICKLE PIECES COMPLETELY.
1/2-INCH OIL LAYER SHOULD BE THERE.