Instant Mango Pickle | Kalyana Mangai Oorukai

Quick, Easy & Spicy !

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 1/4 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 tbsp 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.

Recipe Card to make Instant 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

Cook Time: 20 minutes

Total Time: 30 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 tsp Fenugreek Powder
• ¼ tsp Turmeric Powder
• 1 tsp Mustard seeds
• 3 tbsp Gingelly Oil
• ¼ tsp 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.

 

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!