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 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
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?
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
Pickle varieties in TMF
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
