Name: Telangana Mango Pickle - Allapu kaya recipe by Swapna Sunil at BetterButter
Prep time: 5760 min
Cook time: 20 min
Total time: 5780 min
Yield: 10
Ingredients: 2 kgs : Cut raw mango pieces; 1/2 kg : Red chilli powder ( preferrably Tikka lal ); 300 gm : Salt; 2 tbsp : Turmeric; 750 ml : Sesame oil; 500 gm : Ginger garlic paste; 50 gms : Fenugreek and cumin seeds; 50 gms : Garlic cloves

ABOUT Telangana Mango Pickle - Allapu kaya RECIPE

Mango pickle is a must for any South Indian household without which we cannot imagine our lives. The pickle making differs from person to person but in our families we follow one and only one recipe that has been forwarded by our great great grandmother, this recipe has been doing rounds since generations now. So, sharing our family secret recipe with you all.

Ingredients Serving: 10

2 kgs : Cut raw mango pieces
1/2 kg : Red chilli powder ( preferrably Tikka lal )
300 gm : Salt
2 tbsp : Turmeric
750 ml : Sesame oil
500 gm : Ginger garlic paste
50 gms : Fenugreek and cumin seeds
50 gms : Garlic cloves

Instructions

Choose hard, sour and raw mangoes for pickling. Rinse them thoroughly and wipe with a clean cloth.
Cut them into pieces using a really tough knife. Later remove the seeds and skin attached to the shell of the mango pieces.
Spread them on a clean dry cloth and dry them under the shade for 3 to 4 hours.
Now dry roast the fenugreek and cumin seeds until dark golden and aromatic. Later cool it at room temperature and grind into powder and set aside.
In a deep bowl add the mango pieces, turmeric, red chilli powder, salt, fenugreek, cumin powder, ginger garlic paste, garlic cloves and give it a good mix. Next add the oil and stir well until combined.
Now keep this covered and set aside for picking for 2 to 3 days but, everyday keep mixing and check for salt. If needed you can add more salt, mix and set.
This takes good 4 to 5 days for pickling.
Later store in airtight containers and set in a dark place.

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