This is a traditional Andhra pickle which goes well with Rice, Roti, Bread or Poori. I like it best with curd rice. The addition of whole garlic cloves and whole Chickpeas is the highlight of this pickle. I love the crunch that they impart to the Pickle.
- 1kg Rajapuri or Ladva mangoes(raw)
- 250 gms Chilly powder
- 250 gms Salt
- 250 gms Mustard powder
- 250 gms Garlic peeled
- 100 gms Methi/Fenugreek seeds
- 100 gms Chana/Chickpeas
- Marble sized piece of Hing/Asafoetida
- 5 tbsps Haldi/Turmeric powder
- 1litre Til /Sesame oil
Wash, wipe and chop the raw mangoes into bite sized pieces. Heat the oil to smoking point and cool thoroughly. Powder the hing and drop it into a tsp of warm oil so that it gives out its aroma. Allow to cool. Wipe the chana thoroughly. Mix the salt, chilly powder, hing, turmeric, Methi, garlic, chana and mustard powder together. Drop in the oil and the raw mango pieces and mix well. Store in bottles. There should be half an inch of oil standing above the Pickle. This pickle takes two months to mature before it can be consumed.
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