Magayi (dried mango) pickle Recipe

Cooking Directions

• STEP 1.Soak the dried mangoes in water for a few hours to soften them.
• STEP 2.Drain the water and cut the mangoes into small pieces.
• STEP 3.In a pan, heat oil and add mustard seeds, fenugreek seeds, and asafoetida. Fry until the seeds splutter.
• STEP 4.Add the dried mango pieces, turmeric powder, red chili powder, and salt. Mix well.
• STEP 5.Cook the mixture on low heat for about 10 minutes, stirring occasionally.
• STEP 6.Add vinegar and sugar to the pan. Mix well and cook for another 5 minutes.
• STEP 7.Remove from heat and let the pickle cool down completely.
• STEP 8.Transfer the pickle to a sterilized jar and store in a cool, dry place.
• STEP 9.Allow the pickle to mature for a few days before consuming for the best flavor.

Cooking Tips

• Choose dried mangoes that are not too hard or too soft. They should be slightly pliable.
• Adjust the amount of red chili powder according to your spice preference.
• Make sure to use a clean and dry spoon every time you take out the pickle to prevent spoilage.
• The pickle can be stored for several months if properly sealed and stored in a cool place.

Storage and Serving

• Store the magayi pickle in a sterilized jar in a cool, dry place.
• Serve the pickle as a condiment with rice, roti, or any Indian meal.
• It can also be used as a spread on sandwiches or as a topping for salads.
• The pickle tastes best when allowed to mature for a few days, as the flavors develop and intensify.