Magai (Short Cut)

MAGAI

Using dry Mango (amchur pieces)

14oz of dry amchur pieces (4 packets Deep brand)

2 tbsp turmeric 

2 tbsp salt 

Water

Pickling mix ingredients 

1/2 cup turmeric 

3/4 cup salt 

3 tbsp fenugreek seeds 

2 cups chili powder ( Deep Resham Patti) 

2 tbsp chili flakes 

1/2 cup asafoetida 

1.5 cup sesame oil 

2 tbsp mustard seeds 

10-12 dry chili broken into 1” pieces 

1 tsp citric acid ( not needed for fresh mango recipe)

Procedure 

Since I don’t find fresh mangoes that are sour enough for pickling, I use amchur pieces. I got this recipe from my favorite sister-in-law- Madhuri! 

In a pressure pan, steam the dry mango pieces with just enough water to cover 2/3 of the mangoes. Add salt and turmeric. Once the steam build, Steam for 6-8 minutes. Tha mangoes should not be pressure cooked. They would become too mushy. 

In a large sauté pan roast the fenugreek seeds, until golden brown. Cool, Grind into a fine powder. 

Mix all the dry spices, chili, salt, turmeric asafoetida, red chili flakes and the fenugreek powder. Keep aside

In the same pan, heat up the sesame oil. Once you see it smoking, turn it off. Add the mustard seeds and red chili pieces. Once the mustard stop spluttering, add the spice mix. The oil will foam. Keep stirring. Now mix in the steamed mango. Cook on stove on low flame for another 10 Minutes. Add the citric acid and mix well. Do not close with a lid. The condensation will spoil the mango. 

Let it cool. Adjust salt over the next couple of days. Bottle up, refrigerate and enjoy as needed. 

Typically, the pickle made from fresh mangoes will not need citric acid or refrigeration ! But hey we did take a shortcut :)