Telangana mango pickle-allapu kaya Recipe

Cooking Directions

• STEP 1.Wash and chop raw mangoes into small pieces.
• STEP 2.In a pan, heat oil and add mustard seeds, fenugreek seeds, and asafoetida.
• STEP 3.Add the chopped mangoes, turmeric, red chili powder, and salt. Mix well.
• STEP 4.Cook the mixture on low heat until the mangoes become soft.
• STEP 5.Allow the pickle to cool and transfer it to a clean, dry jar.
• STEP 6.Store the pickle in a cool, dark place for a few days to ferment.
• STEP 7.Serve the Telangana mango pickle with rice, roti, or as a side dish.

Cooking Tips

• Choose raw mangoes that are firm and slightly sour for the best flavor.
• Adjust the amount of red chili powder according to your spice preference.
• Make sure to use a clean and dry jar for storing the pickle to prevent spoilage.
• The pickle tastes better as it ages, so let it ferment for at least a week before consuming.

Storage and Serving

• Store the Telangana mango pickle in a cool, dark place to preserve its flavors.
• It can be stored for several months if properly fermented and stored in an airtight jar.
• Serve the pickle as a condiment with rice, roti, or any Indian meal.
• It can also be used as a spread on sandwiches or added to salads for an extra kick of flavor.