Magayi (dried mango) pickle Recipe

Magayi pickle is a tangy and spicy condiment made from dried mangoes. The dried mangoes are soaked in a mixture of spices, vinegar, and oil, which infuses them with a burst of flavors. This pickle is a popular accompaniment to Indian meals, adding a zesty kick to any dish. The sweet and sour taste of the dried mangoes pairs perfectly with the aromatic spices, creating a delicious and versatile pickle.

4.5
30 Rating -
Rate
Vegdiet
35minstotal
20minsPrep
15minsCook
35m.total
20m.Prep
15m.Cook
Magayi (dried mango) pickle
plan
Bookmark

ingredients serve

Ingredients for Magayi (dried mango) pickle Recipe

  • 20 gram Dried Mangoes
  • 1/5 tablespoon Oil
  • 1/10 teaspoon Mustard Seeds
  • 1/20 teaspoon Fenugreek Seeds
  • 0.03 teaspoon Asafoetida
  • 1/20 teaspoon Turmeric Powder
  • 1/10 teaspoon Red Chili Powder
  • 1/10 teaspoon Salt
  • 0.03 cup Vinegar
  • 1/5 tablespoon Sugar

Directions: 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.
Nutrition
value
328
calories per serving
24 g Fat13 g Protein14 g Carbs17 g FiberOther

Current Totals

  • Fat
    24g
  • Protein
    13g
  • Carbs
    14g
  • Fiber
    17g

MacroNutrients

  • Carbs
    14g
  • Protein
    13g
  • Fiber
    17g

Fats

  • Fat
    24g

Vitamins & Minerals

  • Calcium
    899mg
  • Iron
    10mg
  • Vitamin A
    752mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    85mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    4mg
  • Vitamin E
    < 1mg
  • Copper
    1mcg
  • Magnesium
    266mg
  • Manganese
    2mg
  • Phosphorus
    369mg
  • Selenium
    13mcg
  • Zinc
    5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp