2 large Green Mangoes (5 '' in length)
1 heaped Tbsp Salt
3 heaped Tbsp Mustard seed powder (Avapindi)
1.5 heaped Tbsp Red Chilli powder
1/2 level Tsp Turmeric
1/3 cup Sesame oil (Til ka teyl, Nuvvula nuné)
4 Dry red chillies- broken into tiny pieces
1 Tsp Mustard seed
1 level Tsp Fenugreek powder
1. Wash green mangoes and pat dry. Dice into 3/4'' cubes. Discard the seed.
2. Take a large mixing bowl. Add the diced mangoes. Add the Salt, Avapindi, Turmeric and Red chilli powder. Mix well. Set aside. The salt draws juices out of the mango and the mango marinates in the resulting Avapindi-Turmeric-Salt-Red chilli sauce.
3. Heat the Sesame oil in a Tempering ladle or wok. Add the Dry red chilly pieces and roast until they brown & give off an aroma. Add the mustard seeds, they will splutter. Switch off the heat and add the Fenugreek powder. Let this tempering cool.
4. Pour the cooled tempering over the mangoes in the mixing bowl and mix well.
5. Bottle into a clean dry glass jar. Let it stand still for three days. Mix well on the third day.
Goes well with hot rice.
1. The ingredient meausures mentioned in this recipe are standard cooking measures. Hence, 1 heaped Tbsp of cooking measure may be upto 2.5 Tbsp of an ordinary cutlery tablespoon.
2. Avapindi sometimes turns bitter if left standing. Hence, powder mustard seeds just before you want to make this pacchadi.
3. Make sure that the tempering cools properly before adding it to the mangoes. Hot/warm oil can make the Avapindi turn bitter.
4. Small Indian green mango cultivars are best suited for this recipe since they are sour. If the green mango is not sour enough (a common drawback with the large green mango cultivar available in N.America), you may add some Citric acid powder (one or two pinches is enough, depends on the mango. It imparts an artificial flavour so be careful not to put too much.).
5. If you do not have Fenugreek powder: Roast whole Fenugreek seeds until they turn dark brown-black. Let them cool and then powder them. Add this pre-roasted powder to the cooled tempering from step 3 and mix into the mangoes.
This same recipe can be replicated with Dosakaya or firm red tomatoes instead of green mango, it is then called Dosakaya mukkala pacchadi or Tomato Avakaya respectively.
This is Manju pinni's recipe. Even the photo is of Manju pinni's Mukkala pacchadi which she made for us.
Since this recipe uses Avapindi, it is a close cousin of Avakaya, Krishna grades it to an almost 'A', all other pacchadis are inferior B graders in his eyes ;-)
I have memories of my mom making green mango mukkala pacchadi and Tomato Avakaya, she would eat it all by herself since we kids weren't fond of pickles. Her colleagues tasted some of her Chilli & Tomato pacchadis and told her that they'll sell like hot cakes if she bottled some & tried selling it!!