Today let's see how to make one kind of Telangana-style mango pickle, known as "Soppu Tokku" in Telugu. This delightful pickle complements various breakfast recipes and pairs exceptionally well with curd rice. By storing it in an airtight container, you can enjoy its flavors for up to a year.Mango Pickle | | Mamidikaya Pachadi in Telugu #mangopickle #mangopicklerecipe #mangopickleintelugu #mamidikaya #avakaya #avakayapachadi INGREDIENTSMango pieces - 1 kgRock Salt - 200 gramsTurmeric Powder - 1 tablespoonGarlic Cloves - 100 grams (coarsely ground)Oil - 250 grams (Sesame seed oil or groundnut oil)Mustard Seeds - 1 tablespoonCumin Seeds - 1 tablespoonFenugreek Seeds - 1/2 teaspoonChili Seeds - 1 teaspoonChili Powder - 125 gramsMustard Seeds Powder - 3 teaspoonsCumin-Fenugreek Seeds Powder - 1 teaspoonHere I used 3-4 mangoesWash and dry the mangoes thoroughly. Make sure they are firm and unripe.Cut the mangoes into small, bite-sized pieces. You can remove the skin if you prefer.These mango pieces weigh about 1 kg. All these measurements are for 1 kg mango pieces. You can adjust the ingredients accordinglyAdd 200 grams rock salt, 1 tbsp turmeric powder and mixLet it sit for a day. This step is optionalNext, let's prepare tempering for it now.Here I used 100 grams of garlic cloves. Grind some of them coarselyTo 1 kg mango pieces, add 250 grams of oil. Sesame seeds oil or groundnut oil could be usedHeat oil and add 1 tbsp mustard seeds, 1 tbsp cumin seeds, 1/2 tsp fenugreek seeds, 1 tsp chili seeds and fry till it changes colourNext, add the coarsely ground garlic cloves and cut off the stoveLet the tempering cool downTo 1 kg mango pieces, add 125 grams chili powder, 3 tsp mustard seeds powder, 1 tsp cumin-fenugreek seeds powder, garlic cloves and mixNow, add the cooled down tempering to the mango piecesLet this pickle sit for a day.We can see that the oil is floating on topMove it into a clean and dry glass or ceramic jar.Telangana style mango pickle is ready!
