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Instant Mango Pickle | Manga Oorugai

Instant Mango Pickle | Manga Oorugai

Instant mango pickle recipe
Summer and Mango goes hand and hand and so mango pickle, like in most homes my mom use to prepare 10-15 kgs of mango pickle for the years around and same goes for in-laws now though the recipe is different.  Last year I posted my sister version of Rajasthani Mango Pickle recipe which always looks attractive & delicious and today is going to be my another favourite mango pickle which is not only easy to prepare but also it’s instant.  When I didn’t even started cooking or hardly enter in kitchen still the 2 things I use to prepare was Lemon and Mango pickle(this version), from this you can see my love for these pickles.  I wanted to post this recipe last year along with Sweet Mango Pickle as made this last year too but couldn’t click cause it got over before that!  If you haven’t tried this version of mango pickle/ Manga Oorugai  then you have to and you sure going to love it. 

Ingredients

Raw Mango – 1
Chilli Powder – 1 tbsp
Fenugreek Powder – ½ tsp
Asafoetida/Hing – ¼ tsp
Salt – To taste
Oil – 1 tbsp [Used here sesame oil]
Mustard Seeds – 1/2 tsp
Dry Red Chillies – 2
Curry leaves – 1 sprig

Easy South Indian Style Instant Raw Mango Pickle Recipe


Method
1. Chop the mango into small pieces.
2. Mix chopped mango pieces with chilly powder, fenugreek powder, asafoetida/hing and salt &. keep it aside until ready to use or leave it for a 2-3 hours.
3. In a pan heat oil, add mustards and allow to splutter, add dry red chillies, curry leaves & sauté.
4. Now add the mango pieces and mix well and cook for 2-3 minutes in medium flame or until mango become slightly soft.

Our pickle is ready, allow it to cool and store in sterilized dry pickle jar or bottle.  Isn’t it easy?  Goes well with Curd Rice, Any variety rice and for me I can just eat like that Winking smile.

Easy Instant Mango Pickle South Indian Style Recipe


Variations:

1. Add roasted fennel seeds powder 1 tsp, it adds nice flavour to pickle.
2. Masala coated mango pieces keep for 2-3 hours or more if you have time.
3. Add more oil if required. 
4. Always use clean and dry spoon. 

Have a nice day

16 comments:

  1. I love the idea of adding fennel, I love fennel in pickles...nice recipe

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  2. finger licking pickle, looks very good

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  3. Looks yummy
    http://followfoodie.blogspot.com/

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  4. Yummy pickle perfect with upma, adding fenugrek powder sounds interesting!!

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  5. Yummy pickle, nice addition of spices

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  6. Awesome pickle... wish you could link this to the Serve It Preserved event happening this month...

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  7. The spices must have added wonderful flavour to the pickle. Fabulous recipe!

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  8. Slurp,tongue tickling pickle.

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  9. my mom prepares this often.. i love this pickle.. glad to follow you dear..

    http://jopreet.blogspot.com/

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  10. I make instant mango oorgai too little similar to yours.. Looks so tangy :)
    http://youtoocancookindianfood.blogspot.in/

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  11. the pickle loos good. back at home we make this pickle when we make plain kadhi or dal.

    i was going to post this one too... but for now i am taking a pickle break :-)

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  12. adding curry leaves is something I have never done with mango pickle...Sounds really good

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  13. Slurp ...I love this pickle..I marriages they use to put this typa pickle... perfect with curd rice

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  14. As you said I always eat as it is.. N coz of thus infer scoldings from everyone as I will not leave single peace to anybody... He he he

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  15. absolutely love mango pickle...perfect with rice , yogurt and pappad...mmm drooling here

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