Magai pachadi - 2 ways

Magai (Slice Mango ) pickle is one of the famous south Indian pickles.

Usually we have pickles leftbover by the year end which doesn't get completed . As freshly made pickles get ready every summer . So let's see how to use the left over old pickles . 

Note: we can make these chutneys using fresh pickle as well

Let's see how can we use this in  2 ways :

Ingredients:

-- magai - 2 table spoons

-- Onions - 2 medium, cut into chunk

-- green chilli - 5-6 (as per spice)

-- Salt - as per taste

-- onion - 1 medium , roughly chopped

-- Curd - 50 gms

For Tempering:

 -Red chillies - 2

 -Curry leaves

 -Mustard seeds

 -Urad dal

 -Chana dal

 -Hing
 - Oil

Recipe :

1.Take all ingredients into a jar

Blend well

2. Now take this mix into 2 bowls and set aside

Method#1 -- for Rice:

1. Take the above prepared mix

2. Heat oil in a kadai, Add tempering to it

let splatter and then add Hing

3. Add Roughly chopped onions to this 

fry well

4.Now add this fried tempering to the prepared mix

 Mix well and Adjust salt as per taste

Your Chutney is ready to have with hot steamed  Rice and Ghee

Method #2 --For tiffins:

1. Take the prepared mix 

2.  Put it into jar along with Curd 

3. blend well and take it into a bowl

4. Heat a kadai, Add oil , add tempering seeds and hing to it 

let splatter, then add this to the bowl with curd mix

adjust salt as per taste, your chutney is ready to be accompanied with any tiffin that needs a spicy nd tangy chutney 

I usually make this chutney for Idly / Wada/ Dosa / pesarattu/ Dibba rotti