Mamidikaya nugu chutney is a pickle made specially in Telangana regionof Andhra Pradesh. mustard powder and sesame seed powder are main ingredients for this pickle.Usually it lasts for an year if the ingredients are used in proper proportions.My mom will make 5 types of mango pickles in summer which lasts for 1 year.Usually sour green mangoes are prefer for this pickle.Sour mangoes gives more taste of the pickle.Wash and rub the mangoes with cloth to absorb excess moisture,this helps the mangoes to be clean and dry.Some people use roasted peanut powder instead of sesame seed powder,both tastes good.
INGREDIENTS:
NOTE:Measurements may vary according to the sourness of mango pieces adjust the ingredients accordingly,please don't follow the same measurements
INGREDIENTS:
- Chopped mangoes-2 and 1/2 cups
- Mustard powder-1/4 th cup
- Dry roasted sesame seed powder-1 cup
- Fresh coconut pieces-1/4th cup
- Soaked chenadal-1tbs
- Fresh garlic pods-15
- Fenugreek powder roasted-1/2 ts
- Oil-1 /2 cup
- Turmeric-2 ts
- Salt to taste
- mix mango pieces,salt,and turmeric and set a side for 1hour,you can see water will be coming out,this helps to make pickle gravies
- In a bowl mix sesame seed powder,fenugreek powder and mustard powder
- Strain water from chenadal and place them on a paper towel and press to absorb excess water
- Heat oil in a pan and make seasoning with mustard and cumin seeds,cool and set a side
- Add oil to the sesame seed powder mixture and mix well,add coconut pieces,chenadal ,garlic pods and mix well,finally add the mango pieces along with its water
- Set this pickle a side for 1 day
- Next day mix well and transfer to a dry glass container and close lid
- Refrigerate and use
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| ANDHRA RUCHULU-MAMIDIKAYA NUGU PACHADI |
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