Andhra Magaya Pachadi

Ingredients

• • Mango pieces (diced) - 4 cups
• • Rock salt (powdered) - 1 cup
• • Turmeric powder - 2 teaspoons
• • Fenugreek powder - ½ teaspoon
• • Red chilly powder - ¾ cup
• • Sesame oil - 1 cup
• • Mustard - 1 teaspoon
• • Asafoetida powder - ½ teaspoon

Method

• 1. Select sour firm mangoes. Wash, wipe and allow to dry. (atleast for 2 hours)
• 2. Cut into 1 inch square pieces.
• 3. Add measured salt, turmeric powder, and allow to soak for 3 days.
• 4. Shake well daily 2 times.
• 5. Third day, take the mango pieces alone from the salt solution and spread it over a plastic sheet. Keep it under hot sun.
• 6. Allow to dry for 1 day. Before preparing pickle, spread the mangoes in shade for few hours. (If we prepare pickle immediately after removing from hot sun, it will absorb more water and pickle will look dry.)
• 7. Next day, heat oil in a pan, add mustard, asafoetida. Switch off the stove and pour salted water. (Oozed out water from the mango)
• 8. Mix chilly powder, fenugreek powder add mango pieces to that and mix well. Allow to cool, and store it in a bottle.