MAAGAYA | ANDHRA MAAGAYA PICKLE | SUN DRIED MANGO PICKLE

My blog is flooding with lots of mango pickle recipes which we prepared this season and I can say today's pickle recipe is finale for my mango pickle series.

After 'Avakaya',another famous mango pickle variety from Andhra is 'Maagaya'.The preparation of this pickle is quite different from any other mango pickles as the pickle is prepared with dried mango pieces.I have posted a 'Sun dried Tomato pickle' recipe in my blog which is prepared in a similar way.This pickle is quite laborious and also needs some expertize and hence I don't suggest a newbie in cooking to try this recipe.
Maagaya is again a family favorite after avakaya.The taste,texture of this pickle when mixed with hot rice and ghee is just wonderful. We also prepare magaya pacchadi (chutney) with this magaya pickle which can be eaten with idli/dosa.I will try posting even that recipe soon.
MAAGAYA | ANDHRA MAAGAYA PICKLE RECIPE:
(makes approx 1 kg)
Shelf life: 1+ year

Ingredients:
5 raw 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

Method:

• Peel the raw mangoes and cut into thin slices roughly.Here you don't need cubes,we need thin slices of pieces,the shapes are not important but make sure that the pieces are medium sized and very thin as we are going to dry the pickle.In this pickle you can even use inner shell(called 'tenka' in telugu) along with the mango pieces for the pickle.
• Mix the mango pieces with salt and turmeric powder properly .Use a plastic container while mixing.Keep it in a 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.
• After 3 days,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 after they get dried we start the remaining 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 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
  
• Store this in an air tight tupperware/glass/ceramic container.
• 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.This stays good for over an year.

Serve it with hot rice and ghee.
Notes:

• Use pickle variety mangoes which are sour and also cut them in to thin slices.In this pickle you can even use inner shell(called 'tenka' in telugu) along with the mango pieces for the pickle.
• In this pickle we are NOT adding any water to the recipe,all the while I am talking about the water released from salted mango pieces.so please don't get confused.
  
• Use red chili powder which is specially used for pickles as this variety gives a nice and bright red color to the pickle and also it is not very spicy.
  
• Always transfer a small portion of pickle into a small jar and use a clean and dry spoon.
• Increase the amount of sesame 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 sesame oil.Do remember that we need to heat the oil and let it come to room temperature before adding to the pickle
  
• This pickle stays good for more than an year.
• You can prepare Maagaya pacchadi with magaya pickle.You can take a small portion of magaya pickle and grind it coarsely with green chillies and onions.Mix in the curd and give a tempering.I will post a detailed one in near future.

Check out my earlier Mango pickle posts:

• North Indian style Aam ka Achar
• Maagaya/Sun dried Mango Pickle
• Bellam Avakaya(Jaggery Mango Pickle)
  
• Mukkala Pacchadi(Tiny mango pieces pickle)
• Pesara Avakaya(Mango pickle with Moong dal Powder)
• Palli Avakaya(Mango Pickle with Groundnut Powder)
• Avakaya/Andhra special Mango pickle
• Allam Avakay | Avakay with Ginger-Garlic paste
• Nuvvu Avakay (Mango pickle with Sesame powder)
• No oil Mango pickle(Water Mango pickle)