Instant mango pickle | Kalyana manga oorugai | Nurukku manga aachar- Easy to make instant raw mango pickle recipe – Cut mango pickle recipe with detailed step-by-step pictures and full video.

Mango pickle is one of my favorite items served on the wedding menu. Sometimes when we attend a very close family wedding, we pack, puli kaichal, mango pickle, and some vadams from the marriage caterer. Amma makes very delicious mango thokku. Still, we love this venthaya maanga, that’s how we call this at home, very much. Usually, curd rice is the best pair for this oorugai, but we love this with sambar rice or kootu rice.

In Singapore, we used to get raw mango throughout the year, so I make this more often. We usually use kili mooku manga for making this Instant mango pickle. But here in Hongkong, we get urundai maanga | small round mango only. The roasted fenugreek seeds and mustard seed powder gives a nice flavour to this Kalyana manga oorugai.

Also check out

  1. Mango thokku
  2. Punjabi mango pickle
  3. Avakkai mango pickle
  4. Kerala mango pickle
  5. Maavadu recipe

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  • In a pan dry roast the mustard seeds and fenugreek seeds.
  • The mustard seeds start popping up and the fenugreek seeds start changing color.
  • Switch off the flame.
mango pickle - 1
  • When it is warm, powder it in a mixie.
  • This will be a little coarse. We are going to use ½ tsp of this powder.
  • Remaining ½ tsp you can use for next time.
instant mango pickle - 2

  • In a bowl add the cut raw mango.

  • Add turmeric powder, salt, red chili powder and ½ tsp of the roasted mustard fenugreek powder.

  • In a pan heat the sesame oil and add 1 tsp mustard seeds and asafoetida.

  • Let the mustard seeds splutter.

  • Pour the oil over the cut mango and mix nicely.

raw mango pickle - 3
  • This can be served immediately, but tastes best after 2 hours.
Raw mango pickle - 4
  1. Cut mango pickle pairs well with curd rice and sambar rice.
  2. Adjust red chili powder according to the sourness of the mango.
  3. Instant mango stays good in the refrigerator for a week.
Raw mango pickle - 5

Instant Raw mango pickle

Ingredients

  • 1 cup raw mango cut into small
  • 1/2 tsp mustard seeds
  • 3 tbsp sesame oil
  • Salt as needed
  • 1 tsp red chili powder
  • ½ tsp turmeric powder
  • ¼ tsp asafoetida

To roast and grind

  • ½ tsp mustard seeds
  • ½ tsp fenugreek seeds | venthayam

Instructions

  • In a pan dry roast the mustard seeds and fenugreek seeds.
  • The mustard seeds start popping up and the fenugreek seeds start changing color.
  • Switch off the flame.
  • When it is warm, powder it in a mixie.
  • This will be a little coarse. We are going to use ½ tsp of this powder.
  • Remaining ½ tsp you can use for next time.
  • In a bowl add the cut raw mango.
  • Add turmeric powder, salt, red chili powder, and ½ tsp of the roasted mustard fenugreek powder.
  • In a pan heat the sesame oil and add 1 tsp mustard seeds and asafoetida.
  • Let the mustard seeds splutter.
  • Pour the oil over the cut mango and mix nicely.
  • This can be served immediately but tastes best after 2 hours.

Video

Notes