Wednesday, 25 March 2015

Cut Mango Pickle / Manga Oorugai

This is the easiest and yummiest pickle one can ever make.  No waiting time, it can be consumed just after the preparation, it tastes best when fresh. Only disadvantage of this is the shelf life, it holds up good only for 4-5 days.

Very simple ingredients and can be prepared in jiffy.


·         Raw Mango – 1 (Preferably Kili mookku Manga variety)

·         Gingely Oil – 2 tbsp

·         Mustard seeds – 1 tsp

·         Chili Powder – 1 tsp (Can be altered according to the taste)

·         Asofitida / Hing / perungayam powder – ¼ tsp

·         Salt to taste

Method :

Chop the Raw mango into small pieces,  shown below and transfer into a bowl. Discard the seed.

Add salt and chili powder.

Heat gingely oil in a kadai, once heated, add the mustard seeds. Let it crackle. Add hing and switch off the stove. Now transfer this seasoning to the mango bowl. Mix everything well and transfer to a dry bottle. Refrigerate.

The pickle tastes best with curd rice.

Shelf life is 4 to 5 days when refrigerated.

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