Thokkudu pacchadi with garlic

Thokkudu pacchadi is almost like magaya, as the same ingredients and procedure are used. Only difference is magaya has finger long mango pieces. For thokkudu pacchadi mango is peeled and cut into small cubes. After drying, the pieces are pounded along with chili powder and methi mustard powder. In Telugu, pounding with wooden pestle is called Thokkudu. This pickle gets its name  thokkudu from this. Now, instead of grinding stone and pestle, we use processors! Still the name stays on.
You can garnish with fried garlic or add jaggery and make sweet and sour thokkudu pacchadi.
I am giving the garlic version.
Thokkudu pacchadi stays for more than a year if precautions mentioned in Pickle making -- Introduction are taken.

Mango pieces after adding salt and turmeric powder:

Mango pieces after drying :

Juice after drying:

Mango pieces, chili powder and methi mustard being processed in a chopper:

Ingredients:

•      About 10 medium sized mangoes
•      2 to 3 cups chili powder
•      2 cups salt
•      2 tbsp. methi (fenugreek) seeds
•      3 tbsp. mustard seeds
•      2 tsp turmeric powder
•      2 cups oil
•     1 tsp hing (asafetida)
•     1 to 2 cups garlic peeled.

Directions:

1.      Wash mangoes after soaking in water.
2.      Dry the mangoes with dry cloth.
3.      Peel the skin off using a peeler or scraper.
4.      Cut peeled mango into 1 cm cube pieces.
5.      Discard the seeds.
6.      Add salt and turmeric powder, mix well and set aside in a cool dry place.

Preparing methi mustard powder:

1.      Roast mustard seeds till they splutter.
2.      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!
3.     Grind roasted methi and mustard into coarse powder.
4.     Set aside.

Drying the mango pieces:

1.      After 2 days, there will be a lot of juice oozed out of the mango pieces.
2.      Mix well, squeeze the juice out and spread the pieces on a plastic cloth.
3.      Save the fluid in the container.
4.      Dry the pieces on a terrace or a balcony directly under direct sunlight.
5.      Dry the juice also in the sunlight.
6.      If you are making the pickle in India, a day's sunlight (April/May) is enough to dry the pieces.
7.      Keep the pieces in a container for the night.

Final mixing:

1.      Add chili powder, methi mustard powder to the dried mango pieces.
2.      Process the pieces in a vegetable chopper or processor. The mixture is not to be made into a paste.
3.      It has to be coarse with small mango pieces.
4.      Heat some oil in a pan and add hing (asafetida) and add it to the mango mixture.
5.      Keep it partially covered.
6.      Add garlic to enough hot oil in a pan. Let it fry till garlic has a nice aroma and the pods turn brown.
7.      Add the garlic to the pickle.
8.      Mix it thoroughly.