Summer is here: Instant Mango Pickle | Mamidikaya Mukkala Pachadi | #IndianFoodPalooza

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Amma's recipes is a column on this blog, which is very close to my heart. These are the recipes which my mother perfected over many many years and reflects how awesome a cook she is. It is also fun to just photograph once in a while, without thinking about what and how to make a recipe, worrying whether it would turn out well or not. She Cooks, I Photograph. That is the deal. :-) If you guys have any question, do drop in a line or comment on this post. My mom will be more than happy to answer all of them.

With much less effort, one can make this version of mango pickle, in a giffy!

I read it in an article recently - "Food is part of a continuum, changing yet connected to the past." So true. Isn't it? Pickles and chutneys likewise form an integral part of Indian cuisine, especially for us, who live in the southern part of India. These make a amazing accompaniment making our day-to-day meals memorable with their spicy, tangy flavors. Each one may have his/her absolute favorites and I bet for most of them its "Mango pickle".

Our first produce - home grown mangoes. Nothing tastes better than these!

Today's recipe "Instant Mango Pickle" - is a dish that is old made new, history scrubbed of nostalgia. Known as "aam ka achaar" in hindi, no indian meal is complete without a dash of this pickle. This recipe is special as its made with mangoes grown in our back yard. :-)

"This is like a taste explosion." ~ George, tasting his first mango, in "The Mango" (Seinfield)

The original Mango pickle is a tad bit laborious, but this version is quick and easy. All you need is raw mangoes and spices such as mustard powder, chilli powder, fenugreek-cumin powder, turmeric, salt and oil. Give it a try and am sure you will love it too, as much as we did!

Raw mango cubes, ready to be dressed up into the spices!

Use the best chilli powder available as its a key ingredient which lends a vibrant red color to the pickle.

freshly ground mustard powder. (No need to roast the mustard seeds before grinding)

Mix them all....

Spicy, tangy Instant Mango Pickle ready! tastes best after 2-3 days.

..couldn't wait for that long, so quickly mixed with some white rice and devoured till my hearts content! Darn! my mouth is still watering.

  {Recipe} Instant Mango Pickle | Mamidikaya Mukkala Pachadi

Ingredients:

4 cups of cubed raw mangoes (choose firm ones)
2 cups of chilli powder
1.5 cups of mustard powder (grind black mustard seeds into a coarse powder)
1.25 cups of salt
1 tsp turmeric
2 tbsp fenugreek-cumin powder (dry roast cumin seeds and fenugreek [methi] seeds separately. grind them together into powder)
2 tbsp ginger-garlic paste
3 cups of sesame/gingelly oil or vegetable oil. ( 2 cups of oil on Day One; 1 cup of oil for Day Two)

Tadka - 1 tsp each of urad dal, mustard seeds and cumins seeds + 5-6 whole red chillies

Preparation:

1. In a pan, warm 2 cups of oil.

2. In a large bowl (make sure it is bone dry) mix with (dry) hand or a spatula - raw mangoes, chilli powder, mustard powder, turmeric, salt, methi-cumin powder and warm oil. 

3. Heat 1 tbsp of oil in a wok and add the tadka ingredients one by one. Let them splutter. Turn off the heat and then add ginger-garlic paste. Add to the mango pickle mixture. Mix well.

4. Next day, Mix the contents once. Warm another cup of oil and add to the mango pickle mixture. Mix again.

Notes:

1. Don't refrigerate the pickle immediately. Water is released out of mangoes for next 3-4 days and the color will change to a shade of bright red.. Keep mixing the pickle atleast twice a day during this time. Store in an air tight container on Day Five and then refrigerate.

2. When refrigerated, this pickle will stay fresh for 1 month.

My dear friend Prerna of Indian Simmer along with Kathy and Barbara are celebrating #IndianFoodPalooza all month long. Sharing today's recipe with them and for all those who love Indian food. You will find this recipe quite simple to make at home. :-)

until next time,