Spicy Raw Mango Pickle Recipe With Simple Ingredients And Big Flavor

 🥭 1. Mangai Urundai Style (Mango balls pickle)

It is the customary urundai (round-ball) pickle in which the pieces of the raw mango are stored in their entirety or rolled into a ball.

Ingredients

Raw mango- 3 cups (cut in small cubes)

Rock salt 3-4 tablespoons (add more according to the sourness)

Red chilli powder – 3 tbsp

Turmeric – ½ tsp

Mustard seeds (whole) – 1 tbsp

Fenugreek (methi) powder – ¼ tsp

Gingelly oil (nallennai) – ½ cup

Asafoetida – ¼ tsp

Method

1. Dry the mango pieces:

Wash and chop mango into tiny pieces.

Place on a cloth and allow to dry 12-2 hours to be rid of excess moisture.

2. Make the spice mix:

Combine chilli powder, turmeric, salt, fenugreek powder and asafoetida.

3. Form the ‘urundai’:

Add the spice blend to the dried pieces of mango.

Drip by drip, warm gingelly oil should be added and mix until pieces are bound.

Put on balls (urundai) small portions of it.

4. Final seasoning:

Take a little oil and put in mustard seeds and allow it to crackle.

Allow to become cold and pour until the urundai.

fry 23 days to be fully flavoured.

🥭 2. Classic Mango Pickle (Cut Mango Oorugai) Tamil Style.

Ingredients

Raw mango – 2 cups (small cubes)

Salt – 2 tbsp

Red chilli powder – 2–3 tbsp

Turmeric – ½ tsp

Mustard seeds – 1 tsp

Fenugreek (methi) powder – ¼ tsp

Gingelly oil – ¼–½ cup

Asafoetida – ¼ tsp

Curry leaves – few (optional)

Method

1. Prep the mango:

Wash thoroughly, dry thoroughly and cut mango into small cubes.

2. Mix the spices:

Add mango, salt, chilli powder, turmeric, hing and fenugreek powder in a bowl.

3. Temper the oil:

Heat gingelly oil.

Put in mustard seeds, and pop them.

(Optional) Add curry leaves.

Cool the oil completely.

4. Combine:

Add the oil mix, mango-spice, to the cold oil.

Mix well.

5. Rest:

Allow it to be covered 1 day to allow the flavours to mix.

Store in airtight jar. Pickles may be covered with oil.

Non-Oil Mango Pickle (Oil-Free Mangai Oorugai).

Ingredients

Raw mango – 2 cups (small cubes)

Salt -2-3 tbsp (depending on sourness of mango)

Red chilli powder – 2 tbsp

Turmeric – ½ tsp

Mustard seeds -1 tsp (dried roasted and powdered)

Fenugreek (methi) seeds 0.5 tsp (dry roasted & ground)

Hing (asafoetida) – ¼ tsp

Lemon juice -2-3 tbsp (serves as natural preservative)

Optional: the slit green chillies (2-3)

Method

1. Dry the mango

Wash Wipe dry thoroughly and cut into small cubes.

Place on a cloth to dry with 3060 minutes.

(Very critical procedure as there is no oil).

2. Make the spice mix

Mix:

Red chilli powder

Salt

Turmeric

Hing

Mustard powder

Fenugreek powder

3. Combine

Sprinkle on the spice mix and mix up the dried pieces of mango.

4. Add lemon juice

Add lemon squeezer gradually and stir.

This provides tanginess + prevents the pickle being oily.

5. Rest

Allow to marinate in 6 8 hours or overnight in a glass jar.

Oil-Free Pickle (Pickle Shelf Life).

To make it last 1–2 weeks:

Always use a dry spoon.

Keep the jar refrigerated.

Keep adding 1 more tbsp lemon juice in case keeping longer.

Do not put curry leaves or garlic (lowers shelf life without oil).

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