Masala Mamidikaya Pachadi – As the summer progresses, this is the right time to think about recipes with mangoes. This is an easy version of making instant mango pickle. There are many versions of mango pickles made all around India during summer season. Most of the pickles are year round pickles/pachadi. Many varieties of raw mangoes are used to make pickle. This Masala Mango pickle is a little different than any other recipes. This is made of tender baby mangoes in a whole different way (do not get confused with vadu mango pickle). Very easy to make, in just 15 mins. Good combination with hot steamed rice and ghee. Also goes well with any upma, poha, toasted puffed rice, dosa…

Other Mango Recipes

If you’ve tried this Masala Mango Pickle recipe or any other recipe on Siri’s Food Lab, then don’t forget to rate, like and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

Step by step photo instructions

Wash and wipe 10 baby mangoes with a clean cloth. Then cut the baby mangoes into 4 pieces vertically. Remove the seed or You can also use the whole mango without cutting it. If using whole mango, just slit like ‘+’ at the bottom.

2. Place mango pieces in a bowl, add 1 tsp of crystal salt or regular table salt and mix with hand to coat all pieces with salt uniformly.

3. Cover and keep the bowl for at least 4 hrs or overnight.

4. By next day water oozes from mango pieces. Do not throw the water away. We are going to use that water while cooking.

5. Heat a small pan with 1/2 tsp oil, add 25 byadagi(less spicy) red chillies, 10 regular red chillies, 1 tbsp coriander seeds, 1 tsp cumin and 1/2 tsp methi/fenugreek seeds and roast them until golden or until you smell nice aroma.

6. Grind the roasted ingredients to a fine powder.

7. Heat a heavy bottomed pan with 4-5 tbsp oil, add 1 tsp each mustard seeds and cumin/jeera and 1/8 tsp hing.

8. Next add mango pieces along with oozed water, close with a lid (choose a lid that has depth to it).

9. Add 1/2 cup of water over the lid, as shown below. This water helps to cook mangoes without roasting them in oil and helps to use less oil.

10. Mix them in between, cook till mangoes are soft. This won’t take long.

11. Add ground spices/masala, required salt (we added salt water with mango, so don’t add too much) and mix well, let it cook 2 more mins or until oil floats on top.

12.Serve with hot steamed rice..

13. Leftover pachadi/pickle is good for up to 3 months, when refrigerate it.

How to make Masala Mamidikaya Pachadi|Masala Mango Pickle

PREP TIME: 5 MINS SOAK TIME: 4 HRS COOK TIME: 15 MINS TOTAL TIME: 20 MINS COURSE: CONDIMENT/SIDES CUISINE: SOUTH INDIAN

Ingredients

small/little mangoes – 10
byadagi red chillies – 25
regular red chillies – 10
coriander seeds – 1 tbsp
cumin/jeera – 1 tsp
methi seeds – 1/2 tsp
oil 3 tbsp
salt – to taste

Instructions

Wash and wipe mangoes with a clean cloth. Then cut the baby mangoes into 4 pieces vertically. Remove the seed. or You can also use the whole mango without cutting it. If using whole mango, just slit like ‘+’ at the bottom.
Place mango pieces in a bowl, add 1 tsp of crystal salt or regular table salt and mix with hand to coat all pieces with salt uniformly.
Cover and keep the bowl for at least 4 hrs or overnight.
By next day water oozes from mango pieces. Do not throw the water away. We are going to use that water while cooking.
Heat a small pan with 1/2 tsp oil, add red chillies, coriander, cumin and methi/fenugreek seeds and roast them until golden or until you smell nice aroma.
Grind the roasted ingredients to a fine powder.
Heat a heavy bottomed pan with 3 tbsp oil, add 1 tsp each mustard seeds and cumin/jeera and a pinch of hing.
Next add mango pieces along with oozed water, close with a lid (choose a lid that has depth to it).
Add 1/2 cup of water over the lid. This water helps to cook mangoes without roasting them in oil and helps to use less oil.
Mix them in between, cook till mangoes get soft.
Add ground spices/masala, required salt (around 1 to 1.5 tsp) and mix well, let it cook 2 more mins or until oil floats on top.
Serve with hot steamed rice, any upma, poha upma, uggani, dosa..
Leftover pachadi/pickle is good for up to 3 months, when refrigerate it.

Tips

If you like to use big mango, chop it into pieces then follow the above instructions from step 2.
Refrigerate the leftover pachadi/pickle. It will be good for up to 3 months.
Since we added mangoes with salt water, do not add too much salt in the end when adding masala.