Instant Mango Pickle (Mangai Oorugai)
Quick, Easy & Spicy !
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.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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 Tamil 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.
Recipe Card to make Instant Mango Pickle
Instant Mango Pickle (Mangai Oorugai)
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 250 grams
Calories: 31kcal
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.
Print RecipeIngredients
- 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
- ½ tsp Fenugreek Powder
- ½ tsp Turmeric Powder
- 2 tsp Mustard seeds
- 1 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
- Keep refrigerated for the long shelf life. Use the dry spoon always.
Nutritional Info
Nutrition Facts
Instant Mango Pickle (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 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.
Note : Keep refrigerated for the long shelf life. Use the dry spoon always.
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Hello Aunty, Can u pls teach me how to prepare manga Inji.The one we prepare with green pepper.Like salad.
Dear mami,
Can you please share avakkai pickle receive? Looking forward to it.
Thanks & regards,
Annalakshmi Balachandran.
Sure Annalakshmi will share the recipe soon
Avakkai recipe also please!
Mango Quantity athikagama irunthalum one tablespoon oil pothuma aunty
Hello Mohanapriya, you can increase oil For 6 measures, i have used 1 tablespoon, you can increase based on ur measure
How long can it be preserved madam? I have mango in larger quantity…
Hi Priya, If you add the right quantity of salt and Chilli Powder, then this can be preserved for upto a month. Store it in the air tight container and store it in the fridge. Please make sure that you mix from top to bottom using a spoon every other day so that it stays longer.
Thank u Madam
Awesome recipe… Tried today and it came out really good…
Thank you for your wonderful recipe..