Jump to Recipe Jump to Video Print Recipe

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

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.

Recipe Card to make Instant Mango Pickle

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.

Love the Recipe? Share with Everyone