Instant Grated Mango Pickle | Mamidikaya Turumu Pachadi is a quick and easy instant pickle prepared with raw mangoes. It is spicy, tangy and best paired with hot steaming rice. It’s versatility also makes it good condiment to idli, dosa and roti.
Main Ingredients Required for Instant Grated Mango Pickle:
Apart from grated raw mango, salt, and oil, you will also need the following spice powders.
- Red Chilli Powder
- Mustard Seeds Powder
- Fenugreek Powder
While red chilli powder is a common pantry ingredient, the other two are not. But I am sure we all have mustard seeds and fenugreek seeds in our kitchen. For those of you who are not familiar with pickling:
To make fenugreek seed powder and mustard seed powder, just dry roast mustard seeds and fenugreek seeds separately without any adding any oil for about 3 to 4 minutes over medium-low heat. Let it cool a bit and grind into a coarse powder. Usually this is something I have it handy in my pantry.
Spice Measurements for the Instant Grated Mango Pickle:
When it comes to pickle, the spice (especially red chilli powder) and salt measure always depends upon the sourness of the mango.
As the size of the raw mango differs, grate it first and then measure the grated mango with any cup. But, make sure to use the same cup to measure all the ingredients. I will be measuring red chilli powder and salt with the same cup. I got about 3 cups of grated mango.
- If your raw mango is very sour, you might have to add more salt and red chilli powder. When I say more, it means a tsp or two more.
- If your mango is not sour, then you might have to cut down on the salt and red chilli powder. If it’s on the sweeter side, then you can add more fenugreek powder as well.
- As always, your personal spice preference plays a significant role as well.
How to determine the Salt and Red Chilli Powder quantity?
After grating the mango, try tasting it. Depending on its sourness, you can always adjust. Always add a little less salt to start with, you can always adjust later.
The quantity of red chilli powder I have mentioned is for is medium spicy pickle. You can increase or decrease the quantity to your taste. Again the spice levels of your chilli powder will depend on the type of chilli used make the powder. The amount required will also depend on the sourness of you mango.
So, if your mango is not sour enough, then you might have to cut down on the salt and red chilli powder. Alter the spice levels as per your preference.
How much OIL do we need to use?
Oil is a crucial ingredient for any pickle especially with respect to shelf life. Since this is an instant pickle, you can reduce oil to your preference. But, if you make larger quantity or you want the pickle to last longer, you need to add more oil for longer shelf life(1 month). Can you believe I used only 3 tbsp of oil for 3 cups of grated mango? This is because I am just making a small batch of the pickle that might last me for about 10 days.
Since this is an instant pickle with less shelf life, you can still manage by reducing the oil and refrigerating the pickle immediately. Because of less oil, the pickle might be a little dry but taste-wise there will be no significant difference.
Now comes the Instant Grated Mango Pickle | Mamidikaya Turumu Pachadi with step-wise pictures!
Steps to follow for Instant Grated Mango Pickle:
Raw mango needs to be grated to make it the traditional way, but you can also cut raw mangoes into very small pieces and replicated this recipe. Choose a large, very firm, dark green mango. If the mangoes are soft or juicy to start with, then the mango pickle will spoil because of excess moisture especially if you make large quantities. Sour mangoes work best for this recipe.
Check out Avakaya Pachadi if you want to prepare for longer shelf life!!!
- Wash the mango well and dry it completely with a cloth without any traces of moisture. Peel the mango.
- Grate mango and discard the seed. Use any measuring cup but use the same one to measure all the ingredients. I got 3 cups of the mango grate.
- Transfer grated mango to a bowl. To this add 1/2 cup red chilli powder (same cup that you measured mango) and turmeric powder.
- Now, add 1/2 cup salt (same cup that you measured mango). Always add a little less salt to start with, you can always add it later. So, just add half the quantity and add the rest later.
- To this add roasted 1 tsp mustard powder and 1/4 tsp roasted fenugreek powder. For those of you who are not familiar with pickling, just dry roast 1 tbsp mustard seeds and 1 tsp fenugreek seeds separately and powder them.
- Mix well and set aside.
Tempering:
- For the Tempering, add oil to a pan. Sesame oil works best for this pickle. But, you can also use peanut oil. To this add mustards seeds, very few fenugreek seeds, dry red chillies and a few peeled garlic pods. Once the mustard seeds splutter, add in some asafoetida and a few curry leaves. Turn off the heat.
- Transfer the hot tempering to the mango mixture. If you are making large quantity to store it for a month (longer shelf life), transfer the tempering only after it completely cools down.
- Mix well, cover and set aside.
- Leave it untouched for a few hours and then adjust salt if required as all the flavours will be infused by then. And there you have your finger licking grated mango pickle.
- Store in an airtight container and keep it refrigerated for longer shelf life. This keeps good for about a month. If you follow all the instructions and prepare with more oil, you can even use it for about 2 months.
- Serve instant grated mango pickle with hot steaming rice. It also pairs well with idli, dosa and roti.
Instant Grated Mango Pickle - Mango Thokku Recipe Andhra
Ingredients
- 1 Large Mango 3 Cups
- 1/2 Cup Red Chilli Powder Same cup that you measured mango
- 1 tsp Turmeric Powder
- 1/2 Cup Salt divided (Same cup that you measured mango)
- 1 tsp Roasted Mustard Seed Powder
- 1/2 tsp Roasted Fenugreek Powder
For Tempering:
- 3 tbsp Oil Sesame Oil
- 1 tsp Mustard Seeds
- 1/4 tsp Fenugreek Seeds
- Few Garlic Pods Peeled
- 3 Dry Red Chillies
- 1/2 tsp Asafoetida
- Few Curry Leaves
Instructions
- Wash the mango well and dry it completely with a cloth without any traces of moisture.
- Peel & grate mango. Discard the seed. Use any measuring cup but use the same cup to measure red chilli powder and salt. I got 3 cups of the mango grate.
- Transfer grated mango to a bowl. To this add red chilli powder, salt (half the quantity mentioned & add the rest later to adjust), turmeric powder, roasted mustard powder and roasted fenugreek powder.
- Mix well and set aside.
Tempering:
- For the Tempering, add oil to a pan. To this add mustards seeds, very few fenugreek seeds, dry red chillies and a few peeled garlic pods. Once the mustard seeds splutter, add in some asafoetida and a few curry leaves. Turn off the heat.
- Transfer the hot tempering to the mango mixture. If you are making large quantity to store it for a month (longer shelf life), transfer the tempering only after it completely cools down.
Storing & Serving Suggestions:
- Mix well and cover it. Leave it untouched for a few hours and then adjust salt if required as all the flavours will be infused by then.
- Keep it refrigerated for longer shelf life. This keeps good for about a month.
- Serve instant grated mango pickle with hot steaming rice. It also pairs well with idli, dosa and roti.
Recipe Video
Notes
- Select aw, firm sour mangoes as they work best for this recipe.
- Adjust spices to your preference. The quantities will vary depending on the sourness of the mango.
- You can skip garlic while tempering if you don't like it.
- The pickle when done will be more spicy, salty and tangy the first day. The taste will get balanced in next 2-3 days .
- Don't get in touch with water while preparing the pickle, this will spoil the pickle.
- Use a clean dry spoon always to remove pickle and store in an air tight container.
Do check out other Pickles & Karam Recipes and other Chutney Recipes from blog!!
Other popular Pickle Recipes on blog:
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Happy Cooking 
Cheers!!
Padma.
