Maagaayaa Pickle


  1. Raw Mangoes - 3 Kg
  2. Chilli Powder -  1/4 Kg
  3. Mustard Seeds - 1/4 Kg
  4. Fenugreek Seeds - 100 Gms
  5. Salt – 1/4 Kg
  6. Turmeric – 2 tbsp
  7. Gingelly Oil – 1/2 Kg
  8. Red Chillies – 12
  9. Asafoetida/Hing – 1 tsp


  1. Rub the clean with a soft dry cloth.
  2. Peel the mangoes and cut into thin long (2″) strips.
  3. In a large, dry glass or ceramic bottle, mix together mango pieces, salt, and turmeric.
  4. Set aside for 2-3 days till the liquid begins to separate.
  5. Squeeze the juice from the mango pieces.
  6. Sun dry the mango pieces and juice separately for about 3 days or till the mango pieces lose the moisture but are not very stiff. The juice will also become concentrated.
  7. In a large, heavy-bottomed, heat the gingelly oil to a medium temperature.
  8. Add about 25 Gms mustard seeds and wait till they sputter and Turn off the heat.
  9. Add the red chillies and asafoetida.
  10. Let the oil cool completely.
  11. Dry roast the fenugreek seeds till they start to change color.
  12. Let cool and grind to a fine powder.
  13. Grind the rest of the mustard seeds to a fine powder.
  14. Add the dried mango pieces to the juice and mix well.
  15. Add chilli powder, fenugreek powder, and mustard powder to the mango pieces.
  16. Mix well.
  17. Add the mango-spice mix to the completely cooled oil.
  18. Mix well.
  19. Store in a dry, airtight glass or ceramic bottle for about 2 weeks. After 2 weeks, the pickle is ready to eat.
This recipe will be there upto 2 to 3 years :)

 Please take the time to let us know what you think about this recipe. Your comments will help us to rate those recipes that most people find enjoyable.

No comments: