Tuesday, June 19, 2012


Boiled mango pickle aka udukapettina mamidikaya pachadi is also a tasty mango pickle which lasts for 6 months.For making this pickle first we boil the mango pieces and mix the gravy after boiling.For this pickle we should chop mangoes to big pieces as the flesh part of the mango piece gives good taste.I learned this pickle from my mom.Wash the sour mangoes and rub with a dry cloth to absorb excess moisture.now the mangoes are dry.chop mangoes to big pieces and set a side.now let me explain in detail

  1. Mango pieces-6 cups
  2. Red chili powder-3/4 Th cup
  3. Mustard powder-1/4 Th cup
  4. Salt-to taste
  5. Fenu greek powder roasted-1 ts
  6. Hing-4 pinches
  7. Oil-1 cup
  8. Cumin mustard-2 ts
  9. Chopped garlic-3 tbs
  10. Turmeric-1/2ts
  • Boil mango pieces turmeric 2 table spoons of with little water
  • close lid cook till the pieces turns soft and juicy
  • Stir in the middle to avoid burning and cook till soft and tender but should not be much paste consistency
  • Let it stay for 1 day
  • Now in a dry container mix all the powders and set a side
  1. Heat oil in a pan add cumin mustard and let it splutter add hing and switch of the flame
  2. When oil comes to room temperature mix it to the powders to make nice gravy
  3. Next day ,mix this gravy to the mango pieces gently  to cover all the mango pieces
  4. Store this boiled pickle in a dry glass container in the refrigerator
  5. If you feel the pickle is little bit dry add some oil (heat and cool to the room temperature and add) then mix