Maamidikaya Variety Chutney

by Dr M P RRadhakrishna Rao
A variety temporary mango pickle
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Cuisine Andhra
Prep Time 20 minutes
Servings
people
Ingredients
  • Sour mangoes - 4 nos
  • Red chilly powder - 2 tbsp
  • Mustard seed powder - 2 tbsp
  • Salt - 1 tbsp
  • Asafoetida(Hing) - 1/2 tsp
  • Fenugreek powder(Uluva) - 2 tsp
  • Turmeric powder - 1 tsp
  • Mustard seeds - 1 tbsp
  • Refined oil - 250 ml
  • Peeled garlic bulbs - 1 cup
Cuisine Andhra
Prep Time 20 minutes
Servings
people
Ingredients
  • Sour mangoes - 4 nos
  • Red chilly powder - 2 tbsp
  • Mustard seed powder - 2 tbsp
  • Salt - 1 tbsp
  • Asafoetida(Hing) - 1/2 tsp
  • Fenugreek powder(Uluva) - 2 tsp
  • Turmeric powder - 1 tsp
  • Mustard seeds - 1 tbsp
  • Refined oil - 250 ml
  • Peeled garlic bulbs - 1 cup
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cut the mangoes into small(about 1/2 inch) pieces. Add salt and mix well.
  2. Add mustard seed powder, red chilly powder, fenugreek powder, turmeric powder and garlic bulbs to the mango pieces and mix well. Set aside.
  3. Now add the refined oil and mix thoroughly.
  4. To a frying pan, add two spoons of oil and heat. Add asafoetida (hing) and mustard seeds. Let the mustard seeds splutter.
  5. Add the above to the other ingredients mixture and mix well.
  6. Allow to settle for a couple of hours before use.
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