Cut mango pickle – Manga oorugai in Tamilnadu style. I have few mango pickle recipes in the cook book I have.
I thought last year itself I should make cut mango pickle, but last time too I ended up with mango thokku and vadu mango pickle.
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As it was there, I have not made it. This year, I made vadumango pickle very less, even before that made and finished mango thokku too😉.
So right time to make cut mango pickle.I got 4 mangoes, but made pickle less with only 1 as this is the first time I am making this style pickle.
When it turned out good, I made another batch later. Last year I wanted to make it in North Indian style cut mango pickle after Vj had it in Pune and wanted me to try as well.
I thought first I will try this way, taste the NI pickle and try later. I made this last week itself, was about to post on Friday but some how could not post and ended up posting something else.
Instructions
- Remove the top stalk part of the mango and divide and take out the seed leaving the hard shell part of the seed intact. Cut into strips and chop them as shown in the picture.
2. Clean and dry in sun for an hour or until there is not extra moisture.
3. In a preferably porcelain or glass container, mix all the ingredients except the mango, using a clean ladle.
4. Add mango and mix well. Keep it aside and I gave the pickle stir once everyday for 3-4 days.
The pickle was dry when I mixed, later became oily. Still added one more tablespoon of oil next day and mixed.
As people say mango pickle can go with anything and everything, for me it’s always thayir sadam – curd rice only.
Recipe card
Cut mango pickle
Ingredients
- 1 Mango
- 2 tablespoon Red chilli powder
- 2 tablespoon Sesame oil
- 2 tablespoon Salt
- 2 teaspoon Mustard powder
- ½ teaspoon Fenugreek seeds Roasted & powdered
- ½ teaspoon Turmeric
- ¼ teaspoon Asafoetida hing
Instructions
- Remove the top stalk part of the mango and divide and take out the seed leaving the hard shell part of the seed intact.
- Cut into strips and chop them as shown in the picture.
- Clean and dry in sun for an hour or until there is not extra moisture.
- In a preferably porcelain or glass container, mix all the ingredients except the mango, using a clean ladle.
- Add mango and mix well. Keep it aside and I gave the pickle stir once everyday for 3-4 days.
- The pickle was dry when I mixed, later became oily.
- Still added one more tablespoon of oil next day and mixed.
Notes
- Usually, for this pickle, salt and red chilli powder are equal in quantity.
- I keep my pickle in the fridge, but if you want to keep at room temperature, make sure to add more oil and store in an airtight glass bottle, where oil should form a top layer to cover the pickle. This will preserve the pickle from getting spoiled.
- The pickle was nice from the next day itself for us, so we started eating from the very next day. But 3-4 days best to keep for letting all the spices and flavours get along well together.
- Always make sure to dry the mango well before pickling. Also use clean containers, clean spoons.
- Sesame oil is good next to olive oil, so be generous while adding. Eat the pickle in moderated if you are worried about salt and oil.
- Fenugreek seeds = Methi seeds = Vendhayam
Shankari Bagavathi
i love this oorugai much <3
hema Poornesh
Very tempting. Is it same like avakai pickle.
hema Poornesh
Very tempting. Is it same like avakai pickle.
Raks anand
I have not tasted authentic avakkai, but they say avakkai has more of mustard powder. And I am not sure if it has methi and hing.
Abhirami Lakshmanan
Drooling here Raji! 😉
Unknown
Oh goodness! That pot! That spoon! That photo! That PICKLE! Love everything!
But mostly, love your PASSION!
harini
it looks delicious.ll it be nice for more days?can we make it more and keep it for months?
Raks anand
Yes, make sure to add more salt and oil. transfer to the container you are going to store and add extra oil so that oil covers the pickle. This way oil will act as preservative.
girl
hi! I have taken 1 raw mango after cutting and chopping it is of 215 grams can I use same ingredient.i need to roast mustard seeds or I should make powder of mustard seed powder directly
Raks anand
Yes you can use the same. No need to roast mustard, just powder and use
girl
Does hing give nice smell to pickles can I use ground nut oil
girl
Thank's
I like ur cooking
Raks anand
Yes hing is the main flavour in pickles. You can use groundnut oil, but sesame is healthier than groundnut oil.
Mohanapriya
Hi ka,
Can u tell the measurements for one kg of chopped mangoes?
girl
I like garlic taste in pickle can I make a paste and add to it or should I use garlic cloves in it
girl
what is the difference if we add hing directly in pickles mixture and if we add hing in heating oil
girl
what is the difference if I add hing in heating oil or I use direct in pickles masala plz let me now these
girl
what should I take garlic paste or direct garlic
girl
I like garlic and zeera powder in pickles plz tell me how much should I take