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Home » Recipes » Pickles

Instant Mango Pickle | Kalyana Mangai Oorukai

Last Updated On: Jun 16, 2020 by Sowmya Venkatachalam

Raw Mango Pickle
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This is a mango season and you will get plenty of mango at cheaper price. The first thing that come to my mind of recipes using Mango is a Mango pickle. Normally pickle requires many days to process, but this is an instant pickle which can be made quickly and easily. This is the pickle which is served in Marriages. Raw Mango pickle goes very well with curd rice. To have a good mango pickle which stays for a longer period, you should add a correct mixture of salt & spice. The measurement of spice & salt with respect to the quantity of mango given below might look very high for you. I would recommend you to try this measurement for a smaller quantity and if you like, then you can try for more quantity.

Table of Contents

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      • Tips for making Instant Raw Mango Pickle:
      • Recipe Card to make Instant Mango Pickle
  • Instant Mango Pickle | Mangai Oorugai | Kalyana Mangai Oorugai
    • Ingredients
    • Instructions 
    • Video
    • Notes
    • Nutritional Info
    • Method to make Instant Mangai Oorugai:

Tips for making Instant Raw Mango Pickle:

  • Preparing Fenugreek powder is a key ingredient in most of the pickle varieties. We have to dry roast the fenugreek seeds till they are red and then cool it and grind it to powder. We can't grind very small quantities in mixie. So we can dry roast ¼ cup of fenugreek and grind it. Store the fenugreek powder and use it whenever you make pickles, lemon rice, tomato rice etc.
  • Measurement : Depending upon the sourness of the raw mango we need to adjust the quantity of chili powder and salt. If the mango is very sour, we need to measure 5 cups of chopped raw mango and add 1 cup of red chili powder and 1 cup of salt. If the mango is not sour enough, we can measure 7 or 8 cups of mango and add 1 cup of red chili powder and 1 cup of salt.
  • Storage: Store the pickle in an air-tight container and refrigerate for longer shelf life. Always use dry spoon to serve to make sure the pickle stays fresh. Mix the pickle in regular intervals even if you are not using this will prevent the pickle from getting spoilt .
  • Oil Usage: Store bought pickles always have more oil. For homemade pickles, if the quantity is less we don't need to add more oil. We can use 2-3 tablespoon of sesame oil for tempering and that will be sufficient. But if we plan to make more quantity, then we need to add warm oil to the pickle which helps to keep the pickle fresh without getting spoilt.

SEE ALSO : Lemon Pickle, a classic South Indian condiment

Recipe Card to make Instant Mango Pickle

Raw Mango Pickle
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Instant Mango Pickle | Mangai Oorugai | Kalyana Mangai Oorugai

Course: Pickles
Cuisine: India, South Indian, Tamil Nadu
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 250 grams
Calories: 31kcal
Author: Sowmya Venkatachalam
Home made pickle are always tasty and better than the store bought pickle. Raw Mango Pickle that too the instant version is very easy to make, have better shelf life and we can always adjust to our taste. It's a very good accompanyment to the curd rice. This is a pickle being served in most of the Tamil marriages.
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Ingredients

  • 6 measures Raw Mango (finely chopped). 1 measure can be any like - cup, ladle, tumbler, bowl etc.,
  • 1 measure Red Chili Powder
  • 1 measure Salt
  • ¼ teaspoon Fenugreek Powder
  • ¼ teaspoon Turmeric Powder
  • 1 teaspoon Mustard seeds
  • 3 tablespoon Gingelly Oil
  • ¼ teaspoon Asafoetida (Asafetida / Hing)

Instructions 

  • Finely Chop the mangoes into smaller pieces and keep it aside. Depending upon the sourness of mangoes the spice has to be adjusted. If the mangoes are very sour, then increase the spice i.e ratio should be 5:1 (For 5 measures of chopped mangoes need to add 1 measure of red chilli powder). 
  • Add the red chilli powder and turmeric powder to the chopped mangoes and stir it well.
  • Then add a measure of powdered salt and mix well
  • In a pan dry fry the fenugreek seeds and grind it to powder in a mixer. Add the fenugreek powder to the pickle and mix well
  • Now pour the oil in the pan and add the mustard seeds once the oil is hot. When the mustard sees begins to sputter add the hing and add these seasoned items to the mangoes. Finally stir well all the ingredients. 
  • Keep this mixture aside for two days. Mango will nicely blend with the spices . After two days, you can store it in air tight container and use it when required. 

Video

Notes

  1. Keep refrigerated for the long shelf life. Use the dry spoon always.

Nutritional Info

Nutrition Facts
Instant Mango Pickle | Mangai Oorugai | Kalyana Mangai Oorugai
Amount Per Serving (1 tbsp)
Calories 31 Calories from Fat 22
% Daily Value*
Fat 2.4g4%
Saturated Fat 0.3g2%
Sodium 35mg2%
Potassium 46mg1%
Carbohydrates 2.5g1%
Fiber 0.7g3%
Sugar 1.5g2%
Protein 0.4g1%
Vitamin A 450IU9%
Vitamin C 5.8mg7%
Calcium 10mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
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Method to make Instant Mangai Oorugai:

  • Finely Chop the mangoes into smaller pieces and keep it aside. Depending upon the sourness of mangoes the spice has to be adjusted. If the mangoes are very sour, then increase the spice i.e ratio should be 5:1 (For 5 measures of chopped mangoes need to add 1 measure of red chilli powder). Add the red chilli powder and turmeric powder to the chopped mangoes and stir it well.
  • Then add a measure of powdered salt and mix well
  • In a pan dry fry the fenugreek seeds and grind it to powder in a mixer. Add the fenugreek powder to the pickle and mix well
  • Now pour the oil in the pan and add the mustard seeds once the oil is hot. When the mustard sees begins to sputter add the hing and add these seasoned items to the mangoes. Finally stir well all the ingredients.
  • Keep this mixture aside for a day. Mango will nicely blend with the spices . After two days, you can store it in air tight container and use it when required.

 

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About Us

Hi! I'M SOWMYA.

Welcome to Subbus Kitchen!
I’m an IT professional with a passion for cooking. Inspired by my mother-in-law Subbalakshmi’s culinary wisdom and supported by my husband Venkatachalam, Subbus Kitchen celebrates flavors, heritage, and the joy of cooking!

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