Magaya Pachadi, or Mango Chutney, is a vibrant and tangy condiment that perfectly captures the essence of summer. This traditional Telugu recipe brings together the sweetness of ripe mangoes with the spicy kick of chilies and the aromatic warmth of mustard seeds, creating a flavor profile that's both refreshing and unforgettable. It's a staple in many South Indian households, served alongside rice, dosa, idli, or even as a flavorful addition to curries. The bright yellow color and irresistible aroma alone are enough to tantalize your taste buds.
This versatile chutney is not only delicious but also relatively easy to make, requiring readily available ingredients. Whether you're a seasoned cook or a kitchen novice, you'll find this recipe surprisingly straightforward. To learn how to create your own batch of this delightful Magaya Pachadi, follow our simple step-by-step guide below.
Tools Needed
- Jar or bottle
- Strainer
- Weight
Ingredients
- Semi-ripe mangoes: 1 can + 4 quarters of a cup
- Turmeric: a pinch
- Chili powder: half a can
- Mustard powder: 2 tablespoons
- Fenugreek powder: 1 tablespoon
- Lentil oil: half a can
- Mustard seeds: a little
- Red chilies: chopped
Step-by-Step Instructions
Step 1. Prepare and Marinate Mangoes
- Cut three mangoes (approx. 1 cup) into small pieces to prevent wastage.
- In a jar, combine half a can of semi-ripe mango pieces and four quarters of a cup of semi-ripe mango pieces. Add a pinch of turmeric and mix until the salt is coated with the mango pieces.
- Let the mixture sit for 24 hours. After 24 hours, filter the juice and store it in the fridge.
- Squeeze the mango pieces to remove any lumps, place a weight on top, and leave them overnight. Keep the peeled mango pieces in the sun for 1-3 days to dry thoroughly.
Step 2. Combine Spices and Dried Mangoes
- Filter the stored juice (from step 3). Add three-quarters of the dried mango pieces to this juice.
- Add half a can of chili powder, two tablespoons of mustard powder, and one tablespoon of fenugreek powder. Mix well.
Step 3. Make the Tempering Oil
- Heat half a can of lentil oil, add mustard seeds until they sizzle. Add chopped red chilies and fry until browned.
Step 4. Combine and Rest
- Add the hot oil to the chutney. The heat will soften the pieces. If the chutney seems dry, add a little more oil.
- Let the Magaya chutney sit for a day before serving.
Read more: Vegan Carrot Halwa: Easy Indian Dessert Recipe
Tips
- Very cold water is perfect for Magaya pakoda.
Nutrition
- N/A
FAQs
1. Can I use raw mangoes instead of ripe mangoes for Endu Magaya Pachadi?
Yes, you can! Using raw mangoes will result in a tangier, less sweet pickle. Adjust the sugar accordingly to your preference.
2. How long can I store the Endu Magaya Pachadi?
Properly stored in an airtight container in the refrigerator, your Endu Magaya Pachadi should last for 2-3 weeks. Ensure the container is completely dry before storing.
Enjoy the vibrant flavors and satisfying crunch of your homemade Endu Magaya Pachadi. This recipe is a testament to the simple yet delicious possibilities of South Indian cuisine. Serve it with pride and relish the taste of summer all year round.