Magaya Pachadi or Magaya pachadi recipe is another variety of raw mango pickle specially made in Telugu states. Tangy, spicy and subtle tasted sun dried mango pickle made with raw mango and added spices.
This is another variety of raw mango pickle specially made in Telugu states. It comes handy when we don’t have any chutneys or side dishes for dosa or idly.
Just add some curd and chopped onions, makes a very good side dish for dosa and idly. This pickle should be made only during a hot sunny day as we have to dry the mango pieces under the sun. Some people make it without Sun drying also, it is called as ‘Pachi Magaya’.
The varieties usually preferred are Tella Gulabi, Rasalu, Suvarna Rekhalu. If they are not available use any sour mangoes.
All the precautions and rules in making the pickle stands good as Avakaya to this pickle also. Choose firm, mature and sour mangoes for making this pickle.
Magaya pachadi also takes 3 to 5 days time get ready. Soak the cut mango pieces in salt and turmeric powder for 2 days, then sun dry them for 1 or 2 days depending on the sun availability. Then mix all other spices and tadka.
Magaya pachadi also stays year long if we handle it perfectly. This pickle is also another best accompaniment for rice.
Key Ingredients for Magaya Pachadi:
- Raw Mangoes: Use raw, green, sour, firm mangoes for making the pachadi
- Salt: Use rock salt made into powdered normally available in stores for specially for pickles.
- Roasted Fenugreek Seeds powder: Roast fenugreek till the aroma comes, make fine powder of them and use.
- Red Chilli powder: Use the best quality and spicy chilli powder
- Oil: Use only gingelly oil.
- Asafoetida/Hing: The most important ingredient for the pickle. Use the rock hing instead of powdered one.
Key steps to make magaya pachadi:
- Wash the mangoes before cutting them.
- Wipe them with a dry cloth and let them dry for about 2 hours before cutting.
- Peel the skin and cut them into pieces.
- Cut them randomly, no specific shape required or we can cut them into cubes also.
- Discard the seed.
- Add the mango pieces along with salt and turmeric powder into a ceremaic jar or Bharani or Jadi.
- Marinate them for 2 or 3 days.
- This process would ooze a lot of juice out of the mangoes.
- On the 3 day sun dry the mango pieces and the juice separately.
- Dry them, under the direct sunlight for one or two days.
- Once the salt added to them getting deposited on the surface of the mango piece, make the pickle.
- It can be kept like that without adding oil and can be added whenever needed.
Magaya pachadi is the best accompaniment for rice, added with curd best for dosa and idli. Check out for the detailed recipe below.
Magaya Pachadi | Sun dried Raw Mango Pickle
Ingredients
- 10 or 12 Raw Mangoes
- Salt to Taste
- 3 tbsp Turmeric powder
- 5 tbsp Roasted Fenugreek Seeds powder
- 1/2 kg Red Chilli powder
- 1/2 ltr ltr Gingelly Oil
- 3 tbsp Asafoetida
Instructions
- Wash and clean the mangoes with a dry cloth.
- Let them dry for sometime so that the moisture on the surface of the mangoes goes off.
- Peel the skin and cut them into pieces.
- The mango pieces should not be too small or too big.
- Cut them randomly, no specific shape required or we can cut them into cubes also.
- Discard the seed.
- Add the mango pieces into a ceremaic jar or Bharani or Jadi.
- Add salt and turmeric powder. Mix them well and marinate them for three days.
- This process would ooze a lot of juice out of the mangoes.
- On the third day, open the jar and mix well.
- Take a handful of mango pieces and squeze out the juice into the jar only and drop the mango pieces onto a plastic sheet. Repeat the same with rest of the pieces also.
- Dry them, under the direct sunlight, for one or two days, depending on the availability of the Sun.
- Approximately 5 to 7 hours per day.
- During the mid summer one day is sufficient.
- If needs to dry for second day also, put them back into the jucie overnight.
- Once the salt added to them getting deposited on the surface, then the mango pieces are sufficiently dried.
- Add oil and other spices to make pachadi.
- It can be kept like that without adding oil and can be added whenever needed.
Adding oil and spices:
- Heat oil in a wide kadai, add asafoetida, roasted fenugreek seeds powder.
- Allow this to cool completely.
- Add red chilli powder and mix well.
- Transfer the entire oil and mixed spices to a wide plate.
- Add the mango pieces to the above oil and spice mix.
- Mix it well so that the oil and spices combines with the mango pieces completely.
- Transfer the pickle to clean and dry ceramic jar or bharani or jadi.
- cover with lid and tie with a clean cloth to retain the aroma of it.
- Take small portion of the pickle for regular use in a small bottle or cup.
- Serve the magaya pickle with Curd rice.