Cuisine: Andhra Pradesh state of India
Ingredients:
Green Mangoes (refer note) – 1 kg
Red chili powder – 1 cup
Salt – ½ cup
Powdered mustard seeds (refer note) – ¾ cup
Jaggery – 2 cups
Garlic cloves (peeled) – 1 cup
Coconut oil – ½ cup
Method:
Cutting the Mangoes:
Wash the mangoes and dry them completely without any moisture. Chop off the stem part on top of the mango. Slice the mango in half from the center. Then, take each halve and remove the seeds with the knife. Also remove the thin paper like layer from the kernel with a spoon. The kernel should be intact on the mangoes. Chop the mango halves vertically from the center. Then cut horizontally into 3-4 pieces. The size of the mango pieces must be about an inch on both sides. Put these pieces in a vessel. Cover and keep aside.
Making the Pickle:
Add coconut oil to the mango pieces and mix. Add chili powder, salt, mustard seed powder, garlic cloves and jaggery to the mango pieces. Mix everything together with a dry spatula or with your palm. Take a broad plate and put the prepared mango pickle into it. Sundry until the pickle becomes sticky and little thick. It may take a couple of days. Store Theepi Mamidikaya Pachadi in a ceramic or glass jar. It can be kept for more than a year without refrigeration. Just make sure that no moisture touches the pickle.
Note:
Thothapuri / Collector mango variety is the best for this recipe.
The mustard seeds need not be roasted before making the powder. Once the powder is ground, it must be sieved before adding to the pickle.
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