Mamidikaya Menthi Mukkalu (Raw mango with spicy methi masala)
My FIL: Are any of your friends traveling to USA in the next month?
My hubby: Yes, but why??
My FIL: For the obvious reasons. We started preparations for the pickles. Other than the usual, your grandmother is also preparing gongura and tomato chutneys. So we would like you to get them as soon as possible.
My hubby: I will let my friend know that you are preparing a big packet for him to carry.:)
My MIL: Do you want Menthi Mukkalu or any other instant pickles?
My hubby: “P” has become an expertise in making menthi mukkalu so don’t worry about it.:D
This is the standard conversion that happens during April and May months.
“Menthi mukkalu” is one of the instant green mango pickles from Andhra. Consider this instant pickle as a starting step to a wide variety of pickles that will come from India. Crunchy sour raw mango pieces are marinated over night with spicy chilli, methi and mustard mixture.
2 raw mangoes
6-8 dried red Chillies
½ tbsp methi seeds
1 tbsp mustard seeds
½ tsp hing
Salt to taste
4 tbsp oil
Wash, remove the seed/pit and cut the mangoes into small pieces along with the skin. With ½ tbsp of oil in a kadai, fry methi, mustard seeds, red chillies and hing till the mustard seeds splutter. Powder them when cool. Add this powder, salt and remaining oil to the raw mango pieces and mix well. Shift the mixture into a clean jar and marinate overnight or at least 10-12 hrs and serve. This pickle will last for 1-2 weeks in room temperature and 3-4 weeks in refridgerator.
We usually eat with hot rice, mudda pappu and ghee .
Notes and Tips
You can add jaggery to sweeten a little. You can also dry roast the seasoning instead of frying in oil. If you are dry roasting then heat oil separately and add hing and cool the hing oil completely and then add to the mango mixture. You can use chilli powder instead of whole red chillies.