Instant Mango pickle | Manga Oorugai | Vendhya mangai urugai | catering style manga oorugai | kerala style mango pickle with step-by-step pictures and video recipe. Check out the Vendaya Mangai recipe. If you like the video pls SUBSCRIBE to my channel.
Instant south Indian pickle variety
is a Quick 5 minutes urugai | Oorugai | pickle with raw mango. Perfect summer recipes when mangoes are in season
Raw mango variety to use
Some prefer using raw solid mango. I prefer using slightly yellowish mango. mild sweetness goes well with sour and spicy instant raw manga oorugai. always wash the mango well. wipe it well then chop. make sure there is no water content.
Should I use rock salt?
For longer shelf life people generally use rock salt. I have used regular salt for this instant pickle.
Why Kashmiri chilli powder?
It gives amazing color to the pickle. if you are using regular chilli powder, adjust accordingly.
Can I skip fenugreek powder?
yes, it is optional but it gives a nice flavor to the pickle. I have used store-bought fenugreek powder. if you are making it at home, dry roast it and then powder it.
Always sesame oil
Sesame oil gives the best flavor to the pickle. also, it helps for a longer shelf life. I would highly recommend it
Shelf life?
Since I used slightly yellowish mango, this version of the pickle stays good in the fridge for one week. for longer shelflife use firm raw mango.
pickle recipe collections
mango recipes
summer special recipes
Ingredients
1 raw mango 400 grams
2 tablespoon Kashmiri chilli powder
required salt
1 teaspoon asafoetida
1/2 teaspoon fenugreek powder
to temper
3 tablespoon sesame oil
1/2 teaspoon mustard seeds
How to make Kalyana veetu instant manga pickle with step-by-step pictures
- First, add raw mangoes to a wide mixing bowl
- add the required salt; mix well
- Furthermore, Add Kashmiri chilli powder, asafoetida, and fenugreek powder; avoid mixing
- Add oil to a tadka pan and heat
- Furthermore, add mustard seeds; splutter
- mix well and serve
Ingredients
- 1 raw mango 400 grams
- 2 tablespoon Kashmiri chilli powder
- required salt
- 1 teaspoon asafoetida
- 1/2 teaspoon fenugreek powder
- to temper
- 3 tablespoon sesame oil
- 1/2 teaspoon mustard seeds
Instructions
- First, add raw mangoes to a wide mixing bowl
- add the required salt; mix well
- Furthermore, Add Kashmiri chilli powder, asafoetida, and fenugreek powder; avoid mixing
- Add oil to a tadka pan and heat
- Furthermore, add mustard seeds; splutter
- mix well and serve
Video
Notes
- kashmiri chilli powder gives amazing color to the pickle. if you are using regular chilli powder, adjust accordingly
- fenugreek powder is optional but it gives a nice flavor to the pickle. I have used store-bought fenugreek powder. if you are making it at home, dry roast it and then powder it
- Sesame oil gives the best flavor to the pickle. also, it helps for a longer shelf life. I would highly recommend
- Since I used a slightly yellowish mango, this version of the pickle stays good in the fridge for one week. for longer shelflife use firm raw mango.
Sugar and Cinnamon
I love mango pickle! It goes so well with so many things 🙂
Traditionally Modern Food
Yes mango pickle s Grt combo with many dishes:)
lakshmi
tempting:)
Traditionally Modern Food
Thanks laskshmi!!