Instant Raw Mango Pickle ( 10 min recipe | Grandma’s recipe | Vegan )

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!

Pin this recipe for a later read!recipe to make instant raw mango pickle

Instant-Mango-Pickle_vegan-Vegetarian-Recipe

Instant Raw Mango Pickle

Meenakshi J
This Raw Mango pickle recipe is perfect for beginners, working people, and those looking for a quick procedure to make tasty and delicious south-Indian mango pickle. The recipe also caters to vegans and gluten-sensitive people.
Prep Time 10 mins
Cook Time 5 mins
Course Pickles, Side Dish
Cuisine Indian, South-Indian, Tamil, Tamizh
Servings 4 Bowls
Calories 1 kcal

Equipment

  • Wok / Kadai / Frying Pan
  • Spatula

Ingredients
  

  • 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

Tempering

  • 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)

Instructions
 

  • 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!

Tempering

  • 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.

Video

Notes

The video on our YouTube channel, Flavours and Tones has 'Tips and Tricks' to make a pickle. Watch it for detailed procedures and recipes.
Keyword Indian Cooking, Instant Cooking, instant recipe, Raw Mango Pickle, south-Indian, Tamizh cuisine, Vegan Recipe, Vegetarian Recipe, சமையல், தமிழ், மாந்காய் ஊறூகாய்

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