Andhra Pradesh is renowned for its spicy, flavorful pickles that are a staple in many households. One of the most loved varieties is the dry mango pickle, known for its tangy and spicy notes combined with the traditional punch of Andhra spices. Making this pickle at home is easier than you might think and brings an authentic touch to your meals. Follow this step-by-step guide to make Andhra-style dry mango pickle that stays fresh and flavorful for months.
Ingredients:
- Raw Mangoes: 1 kg (firm, unripe, and sour mangoes)
- Red Chili Powder: 250 grams (use a blend of Kashmiri chili powder for color and a spicier variety for heat)
- Mustard Seeds: 150 grams (coarsely ground)
- Fenugreek Seeds: 50 grams (dry roasted and ground to a fine powder)
- Salt: 150-200 grams (adjust to taste)
- Turmeric Powder: 2 tablespoons
- Asafoetida (Hing): 1 teaspoon
- Sesame Oil (Gingelly Oil): 300 ml (acts as a preservative and adds a rich flavor)
Equipment:
- Large mixing bowl
- Airtight glass or ceramic jar
- Dry wooden spoon for mixing
Preparation Steps:
Prepare the Mangoes:
- Wash the mangoes thoroughly and dry them completely using a cloth to ensure there is no moisture left. Moisture can spoil the pickle.
- Cut the mangoes into small, even-sized pieces. Ensure the pieces are dried by gently patting them with a clean, dry cloth or leaving them in a shaded area for a few hours.
Marinate the Mangoes:
- Place the mango pieces in a large bowl. Add turmeric powder and salt, mixing well to coat the pieces evenly.
- Allow the mango pieces to marinate for 24 hours in a cool, dry place. This step helps draw out excess moisture and infuses the mangoes with salt and turmeric flavor.
Prepare the Spice Blend:
- Dry roast the fenugreek seeds on low heat until aromatic, then grind them into a fine powder.
- Grind the mustard seeds coarsely to release their pungent flavor.
- Combine the red chili powder, ground mustard seeds, and roasted fenugreek powder in a separate bowl and mix well.
Combine the Mangoes and Spices:
- After 24 hours, drain any liquid released by the mangoes. Transfer the mango pieces to a fresh, dry bowl.
- Add the spice mixture and asafoetida to the mangoes, mixing thoroughly to ensure each piece is evenly coated with the spices.
Add the Oil:
- Heat the sesame oil on medium heat until warm (do not let it smoke). Allow it to cool slightly before pouring over the mango and spice mixture.
- Mix well so that the oil coats all the mango pieces, ensuring that the oil acts as a preservative and helps the flavors to meld.
Transfer and Store:
- Spoon the prepared pickle into a clean, dry airtight jar or ceramic container. Press the mixture down gently with the back of a spoon to remove any air pockets.
- Make sure the pickle is topped with a thin layer of oil to preserve it and prevent contamination.
Curing Process:
- Seal the jar tightly and let the pickle sit in a cool, dry place for about 10 to 15 days. This period allows the mango pieces to absorb the spices and oil, enhancing the flavors and making them richer.
- Stir the pickle every 2-3 days with a clean, dry spoon to distribute the oil and spices evenly.
Serving Suggestions:
Andhra-style dry mango pickle is the perfect side dish to pair with steamed rice and ghee, rotis, parathas, or curd rice. Its tangy, spicy, and robust flavors can elevate even the simplest meal.
Storage Tips:
- Store the pickle in a cool, dry place, and always ensure that it is topped with oil to prevent mold and spoilage.
- Use a clean, dry spoon each time to serve the pickle and maintain its freshness for months.
Final Thoughts:
Andhra-style dry mango pickle is a must-try for anyone who enjoys bold, spicy, and tangy flavors. Making it at home allows you to control the spice levels and ensures that you’re enjoying a preservative-free, authentic pickle. Prepare it once and enjoy its rich taste with your meals for months. Dive into the traditional flavors of Andhra Pradesh and bring a taste of its culinary heritage to your table!