Magai Pickle - Mango Pickle

Ingredients:
1 - Big Size Raw Sour Mango
1 Cup - Red Chilli Powder
1/2 Cup - Salt
1 Table Spoon - Methi Seeds
1/8th Tea Spoon - Turmeric

Tadka:
3/4th Cup - Sesame Oil
1 - Tea Spoon - Hing
1 Tea Spoon - Mustard Seeds
2 - Red Chillies

Procedure:
1. Peel the mango skin and cut the mango into long pieces.
2. Add salt and turmeric to mango pieces, mix and tightly pack this mixture in a jar/container. Keep it aside for 3 Days.
3. The above mixture releases water. Squeeze the mango pieces to remove all the water. Store this water.
4. Now keep the mango pieces in Sun for 6 hours, so the water is evaporated. Turn the mango pieces in between - after 3 hours. Don't let the mango become too dry.
Note: Dry the mango pieces just enough that the dried mango pieces will not break when they are bent.
5. Keep this aside for an hour so it cools down.
6. Heat oil and prepare tadka with mustard seeds, hing and red chillies. Let this tadka cool down.
7. Mix Chilli powder, methi powder, above water from mango, mango pieces and Tadka.
8. Mix well, make sure there are no lumps.
9. Keep this pickle aside for 1 day.
10. This pickle goes well with White rice and ghee.

Koru Pachadi - Grated Mango Pickle

Ingredients:
1 Cup - Grated Raw Mango (Peel the mango and Grate)
1 Cup - Red Chilli Powder
1/2 Cup - Salt
1 Table Spoon - Methi Seeds
1/8th Tea Spoon - Turmeric

Tadka:
3/4th Cup - Sesame Oil
1 - Tea Spoon - Hing
1 Tea Spoon - Mustard Seeds
2 - Red Chillies

Procedure:
1. Dry fry methi seeds until they turn red and grind them.
2. Add salt and turmeric to grated mango and keep it aside for 1-2 Hours.
3. The above mixture releases water. Squeeze the grated mango to remove all the water. Store this water.
4. Now keep this grated mango in Sun for 2 hours, so the water is evaporated. Don't let the grated mango become too dry.
5. Keep this aside for an hour so it cools down.
6. Heat oil and prepare tadka with mustard seeds, hing and red chillies. Let this tadka cool down.
7. Mix Chilli powder, methi powder, above water squeezed from mango, grated mango and Tadka.
8. Mix well, make sure there are no lumps.
9. Keep this pickle aside for 1 day.
10. This pickle goes well with White rice and ghee.

Velluli Aavakaaya -Garlic Mango Pickle

Ingredients:
1 - Big Size Raw Sour Mango
4 - Big Size Garlic, Cut each garlic into 4 pieces
1/2 Cup - Mustard Powder
1/2 Cup - Red Chilli Powder
1/4th Cup - Salt [Or add salt to your taste]
1/2 Cup Sesame Oil
1/8th Tea Spoon - Turmeric
1 Tea Spoon - Hing
1 Tea Spoon - Methi Seeds

Procedure:
1. Cut mango into 1 inch pieces.
2. Mix all the ingredients in a bowl except mango pieces and oil. Make sure there are no lumps.
3. Add oil to the above mixture and mix well.
4. Add Mango pieces and mix again.
5. Keep the pickle aside for 10 days, so garlic gets soaked in oil and lose its raw flavor.
6. Mix well before serving this pickle. You can serve this with White rice and sesame oil.

Noopappu Aavakaaya

Ingredients:
1 - Big Size Raw Mango
1/2 Cup - Sesame Seeds
1/2 Cup - Chilli Powder
1/4th Cup - Salt [Or adjust to your taste]
1 Tea Spoon - Methi Seeds
1/2 Tea Spoon - Hing
1/2 Cup - Sesame Oil
1/8th Tea Spoon - Turmeric

Procedure:

1. Dry fry Sesame seeds and grind them.

2. Cut mango into 1 inch pieces. 

3. In a bowl mix Sesame Powder, Salt, Chilli Powder , turmeric, methi seeds, hing and mix well and make sure there are no lumps.

4. Add oil to the above mixture and mix well.

5. Add mango pieces to the mixture and mix again.

6. Keep this pickle aside for 1-2 days, for the flavors to blend. 

7. Mix well before serving this pickle. You can serve this with White rice and ghee. 

Senagala Aavakaaya - Chana Mango Pickle

Ingredients:
1 - Big Size Raw Sour Mango
3 Table Spoons - Senagalu / Chana
1/2 Cup - Mustard Powder
1/2 Cup - Red Chilli Powder
1/4th Cup - Salt
1/2 Cup Sesame Oil
1/8th Tea Spoon - Turmeric
1 Tea Spoon - Hing
1 Tea Spoon - Methi Seeds

Procedure:
1. Cut mango into 1 inch pieces.
2. Mix all the ingredients in a bowl except mango pieces and oil. Make sure there are no lumps.
3. Add oil to the above mixture and mix well.
4. Add Mango pieces and mix again.
5. Keep the pickle aside for 10-15 days, for chana to get soaked in oil and for the flavors blend well.
6. Mix well before serving this pickle. You can serve this with White rice and sesame oil.

Note: Chana will absorb oil, therefore check and add more oil if required.

PesarAvakaaya / MoongDal Mango Pickle

Ingredients:
1 - Medium Size Raw Mango
1/2 Cup - Moong Dal
5 Table Spoons - Red Chilli Powder
3 Table Spoons - Salt [Or adjust per your taste]
1/2 Tea Spoon - Methi Powder
1/8th Tea Spoon - Turmeric

Tadka:
1/3rd Cup - Sesame Oil
Mustard Seeds
1 Tea Spoon - Hing

Procedure:
1. Cut Mango into 1 inch pieces.

2. Dry fry moong dal until it turns light brown. Switch off the stove and let it cool.
3. Grind moong dal into coarse powder.
4. Take the moong dal pwoder into a bowl and add Chilli powder, salt, methi powder, turmeric and mix well.
5. Prepare tadka and keep it aside and let it come to room temperature.
6. Pour tadka into moong dal powder mixture and mix well.
7. Add mango pieces into the above mixture and mix again.

Note:
1. After couple of hours check the pickle, if all the oil is absorbed by moong dal powder and if the pickle becomes dry add extra sesame oil (unheated / raw) and mix well.
2. The pickle has to rest for a day for the flavor to come out.

Mavidikaaya Mukkala Pachadi - Mango Pickle

Ingredients:
1 - Medium Size Mango, Peeled and Cut into small Pieces
4 Table Spoons - Red Chilli Powder
2 Table Spoons - Salt [Or as per your taste]
1/8th Tea Spoon - Turmeric
3/4th to 1 Tea Spoon - Methi Powder
1/2 Tea Spoon - Hing
6 Table Spoons - Sesame Oil
1 Tea Spoon - Mustard Seeds



Procedure:
1. Take a bowl and mix chilli powder, methi powder, turmeric and salt.

2. Heat oil and add mustard seeds and once they start to splutter switch off the stove and add hing.
3. Once the oil becomes warm, pour the oil into the bowl with chilli powder mixture.
4. Add Mango pieces and mix well. Serve this pickle next day.
5. You can server this with plain rice, chapaties etc.

Note: You can keep this pickle refrigerated for it to stay longer.