Instant Mango Pickle | Mangai Oorugai | Kalyana Mangai Oorugai

4.41 from 5 votes

Instant Mango Pickle | Mangai Oorugai | Kalyana Mangai Oorugai

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 Time10

Cook Time20

Total Time30

Course: Pickles

Cuisine: India, South Indian, Tamil Nadu

Servings: grams

Calories: 31kcal

Author: Sowmya Venkatachalam

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

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

Nutrition