Andhra Style Mukkala Pacchadi(Raw Mango Pickle)

Andhra is a land of pickles and is known especially for its different varieties of spicy mango pickles,gongura and red chilli pickle.Every year I get a good stock of various pickles from my MIL and I can say that she is really an expert in making Andhra style and North Indian style pickles,so I never had a chance nor a necessity to prepare them.Last year during the mango season she was here with us and I helped her in pickling various varieties,we prepared different varieties of pickles like Avakay,Allam Avakay,Mukkala Pacchadi,Pesara Avakay,Nuvvu Avakay,Mango thokku and North Indian style Aam ka Achar(I must say this is her signature pickle) and I repent now for not taking the photographs for my records in blog.Among those pickles we prepared few can be stored for an year and few only for a month,so we make the quantities accordingly to finish them on time.I must admit that making pickles is really an art and is laborious process,a small mistake or a single drop of water is enough to spoil the whole effort which u had put in.
This year I attempted to make this easy pickle on my own as I am yet to receive the pickle parcels from my mom as my MIL is currently in US. Mukkala Pacchadi is made in a small quantity and is prepared along with the other pickles as this really does not take much time to marinate and the pickle is ready to use from the very next day and hence it is made in small quantities so that you can use this by the time your avakay gets ready for the rest of the year.However you can store this pickle for a month when made and handled carefully.Please bear with the pics as it was a cloudy day the pictures are not up to the mark,otherwise you would get to see those beautiful yellow mustard specs(pieces) here and there in the pickle which is really tempting.

Ingredients:
3 big raw sour mangoes
1/4 cup red chilli powder
1/4 cup mustard seeds powder(ground from 1/4 cup roasted mustard seeds)
1 tbsp yellow mustard tukda(optional,gives a nice look)
1/4 cup salt
1/2 tsp methi seeds
1/3 cup sesame oil

Method:

• Wash and wipe the mangoes with a dry cloth.Cut into very small pieces along with the skin and spread on a dry cloth to dry for half an hour to one hour.
• Slight warm up methi seeds and mustard seeds in a pan and cool them completely and powder them in mixie.
• Heat the sesame oil until warm and cool the oil completely.

• Meanwhile in a clean big bowl mix red chili powder,mustard-methi powder,salt until everything is mixed well.
• Add mango pieces to it and coat well all the pieces with the spice mix and place the mixture in a clean glass jar.
• Add cooled sesame oil over the pickled mango pieces and mix well.Cover it with a lid and rest it for a day.
• On the second day mix using a clean and dry spatula,by now the oil would be floating on top of the pickle.You can start using it from the 2nd day itself and it still tastes better after 2 days.This stays up to a month when handled carefully.

Serve it with curd rice or you can mix it with hot rice and ghee.

Notes:

• Always use a clean and dry spoon/ladle when taking out the pickle.This is a basic thumb rule for handling any pickle.
  
• This tastes like avakay and hence it can be mixed with hot rice,ghee and lentil powder.It tastes really yummy.
• You can cut the mango pieces with the knife,for this pickle you need not to keep the hard white portion of mango like how we do for avakay.Hence the life of pickle is not as much as for avakay.
• I added a tbsp of yellow mustard tukda to this pickle which gives a nice look to the pickles like how we get in restaurants and it is completely optional.
  

Check out my other Mango pickle posts:

• North Indian style Aam ka Achar
• Maagaya/Sun dried Mango Pickle
• Bellam Avakaya(Jaggery Mango Pickle)
  
• Mukkala Pacchadi(Tiny mango pieces pickle)
• Pesara Avakaya(Mango pickle with Moong dal Powder)
• Palli Avakaya(Mango Pickle with Groundnut Powder)
• Avakaya/Andhra special Mango pickle
• Allam Avakay | Avakay with Ginger-Garlic paste
• Nuvvu Avakay (Mango pickle with Sesame powder)
• No oil Mango pickle(Water Mango pickle)