Instant Mango Pickle | Vendaya Mangai

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.

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mango recipes

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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

instant mango pickle

catering style manga oorugai

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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

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Notes

1. kashmiri chilli powder gives amazing color to the pickle. if you are using regular chilli powder, adjust accordingly
2. 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
3. Sesame oil gives the best flavor to the pickle. also, it helps for a longer shelf life. I would highly recommend
4. 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.

Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!