Pachimirchi Mamidikaya Pachadi Raw Mango Green Chilli Pickle

In today's video, I'll be presenting another delightful recipe: a spicy and tangy green chili mango pickle. This pickle can be stored for up to a month and pairs perfectly with rice or any breakfast dish of your preference. Stay tuned and let's dive into the preparation process!

Begin by dicing fresh unripe mangoes into smaller pieces. There's no need to peel them.

For 1 kg of mangoes, you'll require 1/4 kg of green chilies and 200 grams of garlic cloves (150 grams as paste and 50 grams peeled).

In a mixie jar, combine the green chilies and a pinch of salt. Grind them into a smooth paste.

Heat a pan and add 1 teaspoon of cumin seeds along with 1/2 teaspoon of fenugreek seeds. Fry them for about a minute until aromatic.

Now, add 2 teaspoons of thin mustard seeds to the pan and continue frying for another minute. Turn off the heat.

Transfer the fried seeds to a grinder and grind them into a fine powder.

In a separate pan, heat some oil and add the prepared green chili paste. Cook it until the raw scent of the chilies dissipates.

It's time to prepare the tempering for the pickle. Heat another pan and pour in 1/4 kg of sesame seeds oil, groundnut oil, or mustard oil.

Add 1 teaspoon of mustard seeds and 1 teaspoon of cumin seeds to the pan and fry them.

Next, introduce the whole garlic cloves to the pan and immediately remove it from the heat.

Take a mixing bowl and combine the fried green chili paste, prepared cumin fenugreek seeds powder, salt, 1 teaspoon of grated jaggery, and the ground garlic cloves paste. Mix them well.

Now, add the prepared tempering to the mixture and stir everything together.

Finally, add the diced mango pieces to the bowl and gently mix them in.

Allow the pickle to sit for at least a day to enhance the flavors.

Once ready, transfer the pickle to an airtight container for storage. It will stay fresh for up to a month.

INGREDIENTS
Unripe Mangoes - 1 kg
Green Chilies - 1/4 kg
Garlic Cloves - 200 grams
Salt - 100 grams
Cumin Seeds - 1 teaspoon
Fenugreek Seeds - 1/2 teaspoon
Mustard Seeds (thin) - 2 teaspoons
Grated Jaggery - 1 teaspoon
For tempering

Sesame Seeds Oil/Groundnut Oil/Mustard Oil - 1/4 kg (for tempering)
Mustard Seeds (for tempering) - 1 teaspoon
Cumin Seeds (for tempering) - 1 teaspoon

Pachimirchi Mamidikaya Pachadi | | Raw Mango Green Chilli Pickle #mangopickle #avakayapachadi #avakaya