Instant Mango Pickle | Manga Oorugai | Vendhya Mangai Urugai | Catering Style Manga Oorugai | Kerala Style Mango Pickle with step-by-step photos and a video recipe. Watch the Vendaya Mangai recipe. If you enjoy the video, please subscribe to my channel.
Quick South Indian Pickle
This is a quick 5-minute urugai (oorugai) made with raw mango — an ideal summer recipe when mangoes are in season. The tangy, spicy flavors make a perfect accompaniment to rice and simple South Indian meals.
Which mango to use
You can use firm raw mangoes, but I prefer slightly yellowish mangoes with a hint of sweetness — they balance the sourness and spice nicely. Always wash and thoroughly dry the mango before chopping to avoid any extra water in the pickle.
Salt choice
Many people use rock salt for a longer shelf life, but for this instant pickle I used regular table salt since it is ready to eat quickly.
Why use Kashmiri chilli powder?
Kashmiri chilli powder lends a vibrant red color without making the pickle overly hot. If you substitute regular chilli powder, adjust the amount to suit your spice preference.
Fenugreek powder — optional but recommended
Fenugreek powder adds a pleasant, slightly bitter-sweet note to the pickle. It’s optional, but I recommend it. If using whole fenugreek seeds at home, dry-roast them and grind to a powder for best flavor.
Use sesame oil
Sesame oil gives authentic flavor and also helps preserve the pickle. I highly recommend using toasted sesame oil for the best result.
Shelf life
Because I used slightly ripe (yellowish) mango, this version keeps well in the refrigerator for about one week. For longer shelf life, use firm raw mango and ensure all utensils and containers are dry and clean.
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Ingredients
1 raw mango (about 400 grams)
2 tbsp Kashmiri chilli powder
Salt, as required
1 tsp asafoetida (hing)
1/2 tsp fenugreek powder (optional)
For tempering
3 tbsp sesame oil
1/2 tsp mustard seeds
Method — Instant Manga Oorugai (step-by-step)
- Wash and thoroughly dry the mango. Peel (optional), then chop into small pieces and place in a wide mixing bowl.
- Add the required salt and mix well so the salt coats the mango pieces.
- Sprinkle the Kashmiri chilli powder, asafoetida, and fenugreek powder over the mango. Do not mix yet — let the spices sit on top.
- Heat sesame oil in a small tadka pan. When hot, add the mustard seeds and allow them to splutter.
- Immediately pour the hot oil and mustard seeds over the mango and spices. Mix everything well until the mango pieces are evenly coated.
- Taste and adjust salt or chilli if needed. Serve immediately or refrigerate. This pickle can be enjoyed with rice, dosa, idli, or any South Indian meal.
Instant Mango Pickle
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Ingredients
- 1 raw mango (about 400 grams)
- 2 tbsp Kashmiri chilli powder
- Salt, as required
- 1 tsp asafoetida
- 1/2 tsp fenugreek powder (optional)
- For tempering
- 3 tbsp sesame oil
- 1/2 tsp mustard seeds
Instructions
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Add chopped raw mangoes to a wide mixing bowl.
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Sprinkle salt and mix well to coat the mango pieces.
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Add Kashmiri chilli powder, asafoetida, and fenugreek powder on top; leave without mixing.
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Heat sesame oil in a tadka pan.
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Add mustard seeds and let them splutter.
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Pour the hot oil with mustard seeds over the mango and spices, mix well, and serve.
Video
Notes
- Kashmiri chilli powder gives a bright red color; if you use regular chilli powder, adjust the amount for heat and color.
- Fenugreek powder is optional but adds depth of flavor. If using whole seeds, dry-roast and grind before adding.
- Sesame oil offers the best traditional flavor and helps with preservation.
- Using slightly ripe (yellowish) mango limits refrigerated shelf life to around one week; use firm raw mango for longer storage.