Raw mango pickle,Instant mango pickle recipe

Instant mango pickle

    Instant mango pickle recipe,raw mango oorugai,a  simple mango pickle recipe that goes well with curd rice and I love to eat this with  to have them with Bisibelabath. We call it as venthaya maangai or kalyana maanga oorugai. The crunchiness of the maanga with the fresh spices gives a nice taste to this pickle. Even we used to have a spoon of raw mango pickle with our evening coffee or tea. In our home we all are a big fan of this Instant pickle. In Singapore, we get Raw mango throughout the year. Now comes the recipe for the RAW MANGO PICKLE.
Check out my

• Instant Lemon pickle recipe
• Avakkai mango pickle

Instant mango pickle

Recipe Cuisine: Indian|  Recipe Category: Pickle
Prep Time: 10 mins   |  Cook time: 2 mins |  serves: 4-6 | Author: Jeyashri 
Instant mango pickle,raw mango oorugai,a quick pickle pairs well with curd rice.

   Raw mango  2 cups (cut into small)
   Red chili powder  2 tsp
   Mustard seeds  1 tsp + 1/2 tsp
   Methi seeds| Venthayam  1 tsp
   Sesame oil | nallenai  3 tblsp
   Salt  as needed
   Asafoetida  a generous pinch 

Method with step wise pictures: (updated)

• Cut the mangoes into small bite size pieces.
• Dry roast the fenugreek seeds,1 tsp mustard seeds for 3 minutes.

• Allow it to cool and finely powder it in the mixie.

• We use only 1/2 tsp of this powder. You can store the remaining for the next time use.
• Add the red chilli powder, salt and 1/2 tsp dry roasted powder to the cut mango.
• Heat up the oil and throw in the mustard seeds and asafoetida.

• Pour the oil over the cut mango and mix nicely.
• Mango pickle is ready to serve.

• It can be stored  in the fridge for 3-5 days.
• Always use a clean dry spoon to take the pickle.