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Quick Mango Garlic Pickle

19 Apr

Mamidikaya Velluli Pacchadi Mukkalu.

Green raw mango is peeled and ground coarsely along with garlic cloves. The ground mango garlic mixture is then mixed with spice powders and finished with warm oil. Serve quick mango garlic pickle with steamed rice or with dosa etc…
Makes: around 2 1/2 Cups of Quick Mango Garlic Pickle.


Raw Mango 1 Small
Garlic 6 – 8 Cloves
Red Chili Powder 3 Tbsps
Salt 1 Tbsp or to Taste


Mustard Seeds 1/8 tsp
Cumin Seeds 1/8 tsp
Urad Dal 1/8 tsp
Asafoetida a Big Pinch
Curry Leaves 5
Oil 3 Tbsps

Method of preparation:

Peel, wash, and roughly chop the raw mango (around 1 1/2 Cups).
Peel and roughly chop the garlic cloves.
Using a blender, pulse the raw mango and garlic cloves coarsely.
Alternatively, mince the raw mango and garlic.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat.

In a mixing bowl, add raw mango and garlic mixture, red chili powder and salt.
Mix well and stir in the above warm oil along with the spices.
Serve quick mango garlic pickle with steamed rice or with dosa etc…
Notes: Make sure not to over grind the raw mango.

Suggestions: Adjust red chili powder according to your preference.
Variations: If raw mango is not sour enough, add a tbsp or two of lemon juice. Add a pinch of fenugreek seeds powder if you desire.
Other Names: Quick Mango Garlic Pickle, Mamidikaya Velluli Pacchadi Mukkalu.