Magaya (మాగాయ పచ్చడి) The preparation of this pickle is quite different from any other mango pickles as the pickle is prepared with dried mango pieces. This pickle is quite laborious . Maagaya is again a Andhra families favorite after avakaya. The taste, texture of this pickle when mixed with hot rice , dal and ghee is just wonderful. We also prepare magaya pacchadi (chutney) and magaya perugu pachidi with this magaya pickle which can be eaten with idli/dosa.
Regional Dish: Andhra pradesh
Cuisine Style: Andhra pradesh| Cooking Time 60mins | Take it with rice/ roti| Type Pickle| Shelf Life : 20 days| Quantity : 30 Servings.
Appx. Nutritional values calculated for 1 serving:
Calories (45Kcal), Carbohydrates (5g), Protein (1g), Fat (12g)
- 5 raw firm mangoes
- 1/2 cup (125 gms) Red chili powder
- 1/2 cup(125gms) Salt
- 2 tsp. Fenugreek seeds
- 2 tsp. Turmeric powder
- 2 tbsp. Mustard seeds
- 200 ml Sesame Oil
- 1 tsp. Asafoetida
- 20 pods of Fresh garlic
- Peel the raw mangoes and cut into thin slices roughly as it helps in drying the mango pieces easily.
- Mix the mango pieces with salt and turmeric powder properly .Use a plastic container while mixing. Keep it in porcelain or ceramic or plastic container which has lid. Leave this mixture aside for 3 days untouched. This will leave some water from the mango pieces.
- On the 4th day slightly squeeze the mango pieces (reserve the water which we get after squeezing and the extra water that the mango pieces leave) and spread them on a clean plastic sheet and dry it in full sun for one complete day. The pieces should loose all the moisture but it should be slightly soft to touch. Take care that they would not turn hard.
- On 5th day we start the remaning process. Heat sesame oil and crackle mustard seeds quickly and add asafoetida to it and remove it from stove and let it cool completely.
- Dry roast methi(fenugreek seeds) seeds and grind it to a fine powder.
- Add red chili powder, fenugreek seeds powder, garlic and reserved water from mango pieces(you would have got approx 1 cup) and mix well. If you have got more than 1 1/2 cups keep aside some portion and use just one cup of water in the pickle
- After 3 days if you see the oil is floating on the pickle up to an 1/2″ height then it is perfect. Otherwise heat 1/4 cup of sesame oil and let it come to room temperature and pour over the top until the oil floats.
- This pickle needs a week to get marinated and ready to use.
- Serve it with hot rice and ghee.
- Always transfer a small portion of pickle into a small jar and use a clean and dry spoon.
- Increase the amount of oil as required in the recipe. The basic thumb rule is to make the oil float over the pickle after 3 days. So feel free to add extra oil.( use sesame oil it keeps the pickle fresh and also the mango pieces remain firm, enhances the flavor’s too)
- This stays good for over an year.