PULSE OR grate raw mango?
Grating raw mango gives the best texture. Alternatively, you can pulse or use a mortar & pestle.
CAN I ADD RED CHILLI INSTEAD OF CHILLI POWDER?
Yes, you can saute red chilli; grind, and prepare oorugai. I used regular chilli powder. If you are using Kashmiri chili powder increase
SHELF LIFE OF raw mango garlic PICKLE?
After the pickle is completely cool, store it in a glass/ pickle container. Always use a clean dry spoon. Pickle stays good for 2-3 days
CAN I REDUCE OIL?
For the best pickle taste, I recommend the oil quantity mentioned in the post. you can reduce the oil but the raw mango pickle taste might vary accordingly.
How to increase shelf life?
Use a tree of raw mango. Make sure it doesn’t have moisture. Also, increase oil
HOW CAN I SERVE manga OORUGAI?
We like onion pickles with curd rice and curd semiya in our home. It also goes well with Avocado paratha, paneer paratha, idli dosai tiffin varieties, and other breakfast/ dinner varieties.
VARIATIONS FOR manga poondu THOKKU
Pickle varieties in TMF
Ingredients
To grind
1 teaspoon mustard seeds 1/2 teaspoon fenugreek seeds 1 teaspoon heaped salt 1/2 teaspoon + 1 teaspoon chilli powder
Andhra Mango chutney
6 garlic 3 tablespoon sesame oil 1 teaspoon mustard seeds asafoetida 1 teaspoon cumin seeds 2 Red chilli Curry leaves 1 raw mango, grated
How to make Andhra mamidikaya pachadi with step-by-step pictures
First, add dry roast mustard seeds and fenugreek seeds; till mustard seeds pop
Turn off the stove Furthermore, Add salt and chilli powder; mix well and cool
Grind into a fine powder
Crush garlic; keep it aside
Grate mango and add the ground powder; mix well
Heat oil Add mustard seeds; splutter
Furthermore, add cumin seeds, curry leaves, and red chilli; saute
Add asafoetida and mix well
Furthermore, add garlic and roast till the color changes
Transfer and Mix well
Cool completely then store in an airtight container
