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.
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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
2. Adjust red chili powder according to the sourness of the mango.
3. Instant mango stays good in the refrigerator for a week.
- 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.
- Cut mango pickle pairs well with curd rice and sambar rice.
- Adjust red chili powder according to the sourness of the mango.
- Instant mango stays good in the refrigerator for a week.
My fav pickle, yummy… Love that jadi jeyashri:)
This is a yummy pickle…I add dry red chilly with mustard.Hey that vessel is very cute…loved it…
so cute bowls !! so tempting pickle and delicious !!
Mouthwatering one… My fav. Feeling like to grab one bowl…. YUM!
Ho i'm drooling
Yum yum… am drooling here. my all time favorite…
Mouthwatering here. Slurp.
Instant pickle sure to liven up any meal.Sure to try.Is this the kilimooku manga variety?
Easy and yummy! Love that bowl you've used…
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@sanctifies spaces:Yes it is the kilimooku manga variety
I love this instant maanga uruga…can just feel its taste in my mouth.
Mango pickle looks so tasty and tangy that I would love to have it with most of my meals every day.
Deepa
Hamaree Rasoi
Mouth-watering pickle,looks so tasty.This is very famous pickle of south India.
Love this pickle a lot..:)
I love to eat it with curd rice…hmm ..1st seeing like some1 eating this wid BBB..interesting!!!
Oh what a beautiful bowl .My daughter prepared that mango pickle .It can be used for a day or two.Yours can be stored for a week .I love this pickle with everything
My families fav, but I dont eat pickle. Looks yummy and nice pic.
Awesome- The masala blend used here is great.. totally droolworthy stuff!
US Masala
Looks truly mouthwatering!!!! I make it the same way too & sometimes toss the mangoes with the tadka in the pan to soften it a wee bit…
Prathima Rao
Prats Corner
Wow nice presentation and clicks too…Looks tongue tickling 🙂
1 Jaadi to me please… my fav n love it…perfectttttt..
I love this with curd rice – reminds me of summers in India.
hi dear
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instant pickle………perfect………first time here……..happy to follow u……..pls visit my space vn u r free……….
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bisibelabath kuda illa, neenga panna oorukaiyai, apdiye saapidalam pola iruku….
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truly awesome…the tasty tangy mango pickle is an all time fav and ur pics are making me drool.
Tongue tickling pickle, soooo irresistible..
Beautifully captured,simple pickle,very handy!
looks very tangy and delicious!!!!
I bought a green mango last week specifically for this recipe. I made this the other night & it came out great. I ate some of it up right after I made it(with roti). My sister added jaggery to her pickle for a gujju touch hahaha. =D Both ways came out great! Thank you for sharing & keep these simple and tasty dishes coming! =)
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