Summers and pickle-making go together. And, here is the raw mango pickle made according to the instructions of my grandma. It’s instant, ready to eat within 10mins and stays fresh for a week in the fridge🤤
Pickles are known as ‘Oorugai’, in the Tamizh language. This pickle is usually served in the ‘Kalyana saapadu‘ of the marriages held in Tamizh households. The oorugai goes well with rice, chapati, and even dosa. However, I would recommend relishing a nice bowl of curd-rice with this pickle. Pure bliss!
You may also want to check the story of a Tamizh spinach dish – Easy Peasy Keerai
The detailed recipe for making this south-Indian pickle and procedure is given here as well as on our YouTube channel. Kindly scroll down!
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Instant Raw Mango Pickle
- Wok / Kadai / Frying Pan
- 5-6 Medium Sized Green raw mangoes ( Wash them thoroughly in saline water/ vinegar / baking soda mixed water. Then pat dry. Chop them into small cubes )
- 1/4 Cup Red chilli powder ( Reduce the quantity to lessen the spicy taste )
- 1/3 Cup Table Salt
- 3 tbsp Sesame Oil (Gingely oil / Til Oil ) ( Refrain from using Olive oil )
- 1 tsp Mustard seeds
- 1/2 tsp Turmeric powder
- 1 tbsp Sesame oil
- 1 tsp Fenugreek Seeds / Fenugreek Powder ( Check the video that also has steps to make fenugreek powder )
- 1/2 tsp Asafoetida ( Hing)
- Place a thick bottomed pan/wok on the stove at low flame.
- Add 3 tbsp of oil into the pan/ wok.
- When the oil is hot, add mustard seeds. Allow it to splutter.
- Now, add the chopped raw mangoes into the pan.
- Mix the mango pieces well with the oil and mustard seeds. Allow it to become a little soft and mushy.
- Once the mango pieces become tender and mushy, add 1/4 cup red chilli powder, 1/2 tsp turmeric powder and 1/3 cup salt.
- Mix well and switch off the flame. Mango pickle is almost ready!
- Place a small wok (kadai) on low flame. Add 1 tbsp of sesame oil and warm it a bit.
- Add a teaspoon of fenugreek powder and 1/2 tsp of asafoetida to the oil. Allow it to get fried in the oil for a few seconds.
- Give a gentle stir. When frothy bubbles start appearing, switch off the flame.
- Pour this mixture onto the mango pickle and mix gently.
- Transfer this instant Mango pickle to a ceramic jar with a lid.
- Voila ! Instant south-Indian Raw Mango pickle is ready.