December 14, 2013

Instant Mango Pickle | Kadugu Manga | Manga Oorugai

Instant Mango Pickle

I'm not sure whether I have told enough about my love for mangoes. I have so many sweet memories with mangoes. All people who know me as a kid would talk about mangoes when they see me now. Now things have changed and I'm not a such a big fan of mangoes or should I say I do not get the same quality of mangoes I used to get in India. Coming to pickles I only like mango pickles. So when I find some good raw mangoes in the market I definitely pick one or two to prepare yummy pickles.

Mango Pickle can be made in so many ways. I have tasted so many varieties but I always love the instant one. When I'm planning for a South Indian meal type lunch then I make sure I include this pickle as a side. It goes so well with the seasoned curd rice. When I have some time I normally allow the mangoes to sit in the chilly powder mixture for about 30 minutes before seasoning it. But sometimes I do not have the time just get everything done in 10 minutes.If you are a mango lover you have to try for this sure. It just takes 10 minutes.

Preparation Time - 5 - 7 minutes

Cooking Time - 2 minutes

Serves - 4


Unripe Mango (large) - 1 no
Chilly Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Mustard - 1/2 tsp
Fenugreek Seeds - 1/4 tsp
Salt - as per taste

For Seasoning

Mustard - 1 tsp
Red Chilly - 2 no
Curry Leaves - 2 Sprigs
Oil - 1 tsp

  • Wash and pat dry the mango. Cut into bite size small pieces.
  • Dry roast the 1/2 tsp mustard, fenugreek seeds in medium flame for a minute and allow it cool down. Grind it to a coarse powder.
  • In a dry vessel add the chopped mango, chilly powder, turmeric powder, required salt, mustard fenugreek powder and mix well.
  • If you have the time let the mango mixture sit for about 15 - 30 minutes.
  • If you need the pickle instantly then skip the previous step.
  • Heat oil add the mustard mentioned under seasoning, when the mustard splutters reduce the flame and add the curry leaves and red chilly.
  • Next add the mango mixture and saute well so that the oil is coated onto the mango pieces.
  • Saute about a minute remove from stove. Do not cook more than a minute the mango pieces has to be crunchy.
  • Store is clean, dry airtight container and serve as side dish with your favorite foods.
  • Do not allow the seasoning to be browned else the flavor will not be good.
  • Adjust the spice level according to your taste.
  • After adding the mangoes cook only for a minute or so. If you over cook the mango will be cooked.
  • Use only a clean and dry spoon in the pickle else the pickle will be spoiled.



Mango pickle looks so tangy and colorful. Would wait for the raw mangoes first thing during next summer. Excellent pics.

delicious mango pickle to have with curd rice.

/*Related Posts with Thumbnails*/