Mango Oorugai
A classic South Indian raw mango pickle bursting with tangy and spicy flavors. This instant-style pickle gets its kick from red chili powder and a fragrant tempering of mustard and asafoetida, perfect with curd rice.
For 32 servings
4 steps. 5 minutes total.
- 1
Step 1
- a.Prepare the Mangoes (15 mins)
- b.Wash the raw mangoes thoroughly under running water. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture on the mangoes, knife, or chopping board to ensure a long shelf life for the pickle.
- c.Chop the mangoes into small, uniform ½-inch cubes. Discard the inner seed but you can keep the hard outer shell of the seed if you like.
- 2
Step 2
- a.Mix Spices with Mango (5 mins)
- b.Place the chopped mango pieces into a large, completely dry glass or ceramic bowl.
- c.Add the rock salt, red chilli powder, mustard powder, turmeric powder, and fenugreek powder to the bowl.
- d.Using a clean, dry spoon, mix thoroughly until every piece of mango is evenly coated with the spice mixture. Set aside while you prepare the tempering.
- 3
Step 3
- a.Prepare the Tempering (5 mins)
- b.Heat the gingelly oil in a small pan or tadka pan over medium heat. The oil should be hot but not smoking.
- c.Add the mustard seeds. Wait for them to crackle and splutter completely, which should take about 30-45 seconds.
- d.Turn off the heat. Immediately add the hing to the hot oil. It will sizzle and become aromatic instantly. Be careful not to burn it.
- 4
Step 4
- a.Combine and Store
- b.Carefully pour the hot tempering over the spiced mango mixture. Mix everything together vigorously with a dry spoon.
- c.Allow the pickle to cool down to room temperature completely. This can take 1-2 hours.
- d.Once cooled, transfer the Mango Oorugai into a sterilized, airtight glass jar. Press the pickle down gently.
- e.Let the pickle mature at room temperature for at least 24 to 48 hours before serving. This allows the mangoes to soften and absorb the flavors. Stir once a day with a clean, dry spoon.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Sterilize everything! Ensure the jar, spoons, bowls, and your hands are perfectly clean and dry to prevent spoilage.
- 2Use high-quality, sour raw mangoes like the 'Kili Mooku' variety for the best tangy flavor and firm texture.
- 3Gingelly (sesame) oil is key for the authentic taste and acts as a natural preservative. Do not substitute if possible.
- 4The pickle's flavor deepens and improves over time. It tastes best after 2-3 days.
- 5Always use a clean, dry spoon when serving the pickle from the jar to avoid introducing moisture and bacteria.
- 6For a longer shelf life (up to 6 months), ensure there is a thin layer of oil floating on top of the pickle in the jar and store it in the refrigerator.
Adapt it for your goals.
Garlic Mango Pickle
Add 1/4 cup of peeled whole garlic cloves along with the mango pieces in Step 2. The garlic will pickle along with the mango and add a pungent flavor.
Sweet and SpicySweet and Spicy
Add 2 tablespoons of powdered jaggery to the spice mix in Step 2 to balance the tanginess and spice with a hint of sweetness.
With Whole SpicesWith Whole Spices
Add 1/2 teaspoon of whole fenugreek seeds along with the mustard seeds during tempering for extra texture and flavor.
Why this is on our healthy list.
Aids Digestion
Spices like hing (asafoetida) and fenugreek are traditionally known to help prevent indigestion and bloating, making this pickle a good accompaniment to heavy meals.
Rich in Antioxidants
Raw mangoes, turmeric, and mustard seeds are packed with antioxidants that help fight free radicals in the body, supporting overall health.
Immunity Booster
Raw mangoes are an excellent source of Vitamin C, which is essential for a strong immune system. The spices also have anti-inflammatory and anti-bacterial properties.
Frequently asked questions
When stored correctly in a sterilized airtight jar, it can last for about 2-3 weeks at room temperature and up to 6 months in the refrigerator. The layer of oil on top acts as a preservative.