Magaya (mango pickle without mustard powder)

Magaya is another very popular pickle from Andhra Pradesh. Basic difference between avakaya and magaya is, you do not use as much of mustard powder as in avakaya. Magaya is more laborious, as the peeling and cutting of mangoes, soaking and drying in the sun etc are more time taking and laborious.
Selecting the mangoes for magaya, you have to look for even sized mangoes. For magaya, mango has to be less fibrous or hairy on the seed.
Magaya stays good for an year or even more, if all the precautions in selecting, etc mentioned in pickle making -- introduction are followed.


Magaya freshly made:

Magaya after about a month:

Mango pieces with salt:

 

Mango pieces after drying:

Mango juice after drying:

Ingredients:

•      35 to 40 mangoes
•      1/2 kg (1 lb) salt
•      1/2 kg (1 lb) chili powder
•      5 tbsp. methi (fenugreek) seeds
•      5 tbsp. Mustard seeds
•      4 tbsp. turmeric powder
•      1/2 to less than 1 liter oil
•      3 tsp. hing (asafetida)

Directions:

1.      Soak mangoes in a tub of water for 30 minutes.
2.      Dry them completely using a soft, clean cloth.
3.      Spread the mangoes on a dry cloth. Peel each of them using a sharp scraper or peeler.
4.      Cut them into l/2 inch wide and finger long pieces.
5.      The seed when it is soaked in salt chili and oil, tastes great. But now, nobody has the time to sit, eat and enjoy the small pleasures! The seed takes too much space in the jar. So usually the seed is discarded.
6.      Put the mango pieces in a large vessel.
7.      Add turmeric powder and salt. Mix it nicely with hand. You can feel the sour mango pieces ooze moist juice.
8.      Transfer to a deep jar and keep it covered for 2 days.

Preparing methi mustard powder:

Roast mustard seeds till they splutter.
Roast methi (fenugreek) seeds till they turn dark brown. Take a few seeds and try to break and see if it is brown inside also. If so, it is done!
Grind roasted methi and mustard into coarse powder.
Set aside.

Drying the mango pieces:

1.      On 3rd day, mix thoroughly with hand, reaching up to the bottom.
2.      Squeeze the pieces and spread them on a plastic sheet. Try to squeeze out the juice as much as possible.
3.      Save the juice that is collected in the jar.
4.      Leave the juice in hot sun, covering it partially.
5.      Put the plastic sheet on to a terrace or balcony and let it dry under direct sunlight.
6.      If you are making the pickle in India, one day's hot sun (April/May) is enough to dry the pieces.
7.      If the pieces are too dry, magaya tends to be too dry and not very juicy.

Mixing magaya:

1.      Add chili powder and methi mustard powder to the juice.
2.      Add the dried mango pieces to the juice mixture.
3.      Mix it well.
4.      Heat oil in a pan. When the oil is hot, add hing.
5.      Add the oil to mango pieces which are covered with chili powder.
6.      Cover the jar partially.
7.      Mix it well after 30 minutes.