Telangana mango pickle-allapu kaya Recipe

Recipe By Slurrp

Telangana mango pickle, also known as allapu kaya, is a tangy and spicy pickle made from raw mangoes. It is a popular condiment in Telangana cuisine and is known for its bold flavors. The pickle is made by marinating raw mangoes with a blend of spices, including mustard seeds, fenugreek seeds, red chili powder, and turmeric. The pickle is then left to ferment for a few days, allowing the flavors to develop. It can be enjoyed with rice, roti, or as a side dish with any meal.

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4 day 20minstotal
4 day Prep
20minsCook
4 day 20m.total
4 day Prep
20m.Cook
Telangana mango pickle-allapu kaya
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Ingredients for Telangana mango pickle-allapu kaya Recipe

  • 1/5 Raw Mangoes
  • 1/5 tablespoon Oil
  • 1/10 teaspoon Mustard Seeds
  • 1/20 teaspoon Fenugreek Seeds
  • 0.03 teaspoon Asafoetida
  • 1/20 teaspoon Turmeric Powder
  • 1/5 tablespoon Red Chili Powder
  • As required Salt To Taste

Directions: 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.
Nutrition
value
691
calories per serving
37 g Fat27 g Protein58 g Carbs41 g FiberOther

Current Totals

  • Fat
    37g
  • Protein
    27g
  • Carbs
    58g
  • Fiber
    41g

MacroNutrients

  • Carbs
    58g
  • Protein
    27g
  • Fiber
    41g

Fats

  • Fat
    37g

Vitamins & Minerals

  • Calcium
    1444mg
  • Iron
    18mg
  • Vitamin A
    935mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    7mg
  • Vitamin B6
    1mg
  • Vitamin B9
    216mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    187mg
  • Vitamin E
    3mg
  • Copper
    2mcg
  • Magnesium
    502mg
  • Manganese
    7mg
  • Phosphorus
    685mg
  • Selenium
    22mcg
  • Zinc
    8mg
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
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Recipe By Slurrp