Kerala style Mango pickle | pacha mango Achar | Onam sadya | instant raw mango pickle | kadumanga pickle | Manga urugai | instant raw mango achar | Mango garlic pickle | mangai oorugai | manga urugai |raw mango pickle | south Indian pickle recipe | Mango recipes | south Indian pickle variety with step-by-step pictures and video recipe. Check out the raw mango pickle. If you like the video pls SUBSCRIBE to my channel.
Should I peel raw mango?
Peeling the skin is optional if the skin is tender use it as such or peel and prepare oorugai.
CAN I ADD RED CHILLI INSTEAD OF CHILLI POWDER?
Yes, you can saute red chilli; grind, and prepare oorugai. I used both chilli powders. Regular for the spice and Kashmiri chili powder for the color
Can I skip garlic
Yes, you can skip. Traditionally it is used in Kerala mango pickle hence I used.you can also crush or grate garlic
CAN I REDUCE OIL?
I recommend the oil quantity mentioned in the post for the best pickle taste. you can reduce the oil but the raw mango pickle taste might vary accordingly.
SHELF LIFE OF raw mango garlic PICKLE?
After the pickle is completely cool, store it in a glass/ pickle container. Always use a clean dry spoon. The pickle stays good for a week
HOW CAN I SERVE manga OORUGAI?
We like pickles with curd rice and curd semiya in our home. It also goes well with Avocado paratha, paneer paratha, idli dosai tiffin varieties, and other breakfast/ dinner varieties.
VARIATIONS FOR manga oorugai
- crush or grate raw mango
- use chilli instead of chilli powder
- skip the garlic
- Saute cumin seeds along with mustard and fenugreek seeds and powder
- increase sesame oil for longer shelf life
Ingredients
Marinate
1 teaspoon Salt
1 raw mango, chopped
To temper
1/4 cup sesame oil
1 teaspoon mustard seeds
Curry leaves
Mangai oorugai
asafoetida
1 big garlic bulb
1 teaspoon chilli powder
1/8 teaspoon turmeric powder
1 teaspoon Kashmiri chilli powder
1 teaspoon vinegar
1 teaspoon fenugreek powder
1 teaspoon mustard seeds powder
How to make Kerala style Mango pickle with step-by-step pictures
- Peel mango and chop
- Add salt; mix well and marinate for 30 minutes
- Heat oil
- Add mustard seeds; splutter
- Furthermore, add curry leaves and garlic; roast golden brown
- Add asafoetida, turmeric powder, chilli powder, and Kashmiri chilli powder; mix well and saute for 30 seconds
- Furthermore, add vinegar and boil
- Add raw mangoes and salt; mix well
- Finally, add mustard seeds and fenugreek seeds; mix well and saute for 30 seconds
- Cool completely then store in an airtight container
Ingredients
Marinate
- 1 teaspoon Salt
- 1 raw mango chopped
To temper
- 1/4 cup sesame oil
- 1 teaspoon mustard seeds
- Curry leaves
Mangai oorugai
- asafoetida
- 1 big garlic bulb
- 1 teaspoon chilli powder
- 1/8 teaspoon turmeric powder
- 1 teaspoon Kashmiri chilli powder
- 1 teaspoon vinegar
- 1 teaspoon fenugreek powder
- 1 teaspoon mustard seeds powder
Instructions
- Peel mango and chop
- Add salt; mix well and marinate for 30 minutes
- Heat oil
- Add mustard seeds; splutter
- Furthermore, add curry leaves and garlic; roast golden brown
- Add asafoetida, turmeric powder, chilli powder and Kashmiri chilli powder; mix well saute for 30 seconds
- Furthermore, add vinegar and boil
- Add raw mangoes and salt; mix well
- Finally, add mustard seeds and fenugreek seeds; mix well and saute for 30 seconds
- Cool completely then store in an airtight container
Video
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