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 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.
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.
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.
