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
