#MamidikayaBaddalu
#RawMangoChutney
#NoOnionNoGarlic
How to make Mamidikaya Menthi baddalu - Instant mango pickle.
http://www.padmasrecipes.com/mamidikaya-menthi-baddalu-instant-mango-pickle/This Instant Mango pickle known as Mamidikaya chinna mukkala pachadi in Andhra and Podi Manga Oorukai in the rest of South India is Instant Mango Pickle prepared by using fenugreek - Cut Mango Pickle - Instant mango pickle recipe--
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http://www.padmasrecipes.com/mamidikaya-menthi-baddalu-instant-mango-pickle/Mamidikaya menthi baddalu is one of the instant raw mango pickles from the kitchen of telugu people. This instant mango pickle is considered as a starting step to a wide variety of pickles from India. Crunchy sour raw mango pieces are marinated with chilli powder, roasted methi and mustard mixture.Menthi baddalu goes well with hot rice in combination with mudda pappu(tur dal) and a dallop of ghee. Mamidikaya menthi baddalu is the most favorite combination of a majority people in the telugu states.
Mamidikaya Menthi baddalu(Instant Mango pickle) - this is a temporary pickle prepared with sour raw mangoes and remains fresh up to 3 days.usually this pickle is prepared during early summer before preparing the actual pickle that lasts for an year. the difference is that unlike the normal yearly pickle, tempering/thadka is added to the temporary one and also the mangoes are cut into very small pieces.Normal pickle needs 2-3 days of soaking before using.but this temporary mango pickle needs just 2 hours rest time before serving.
Mango pickle is a spicy and tangy condiment that is made in almost every Indian household and has their own unique taste. Generally made during the summer season with lots of spices and mango (green or raw mango) pieces. During the Mango season all are busy making the Mango pickle in different styles from different states. In Andhra we call this pickle as Mamidikaya Menthi baddalu.
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This time Mango Pickle Recipe is quick and easy to prepare. The mango pickle recipe is made with raw immature mangoes, fenugreek seeds, mustard seeds and spice powders. The best part is, it takes less than 15 minutes. This mango pickle does not need elobarate traditional mango pickle steps .
250 grams of mangoes are used. depending on the size of the raw mangoes, the number of mangoes will vary. In this recipe i have used one large mango which weighed about 250 grams. when the mangoes are chopped, you should get about 1 to 1.25 cups of chopped mangoes
this instant mango recipe can be easily doubled too. for a spicy taste, you can increase the amount of kashmiri red chili powder
after rinsing the mangoes, do dry them naturally or with a kitchen towel.
After Preparing store in a refrigerator. It will Last about a week in the refrigerator.
peeling mangoes is optional. if the mangoes have tender skin, then no need to peel. if the skin is tough or thick, then peel the mangoes.
in this instant mango pickle recipe, i've used sesame oil (gingelly oil). but you can also use groundnut oil or sunflower oil or olive oil.
The oil acts as a preservative. But if you want, you can reduce the oil. You can store the pickle in a small glass or bowl. Just cover the containers tightly and keep them in the refrigerator.
Do try this instant mango pickle and enjoy your meals.
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