Raw Mango Pickle (Pachai Manga Oorugai)

Srilatha Sides, South Indian Leave a Comment

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Raw Mango Pickle (Pachai Manga Oorugai)
Summers in the tropical south India meant one thing for sure: yogurt rice at noon with a simple mango pickle to cool you down. There are many versions of mango pickle, but this one takes the cake with its simplicity and the quickness and the amazing taste.
Course Sides
Cuisine South Indian
Prep Time 10 mins
Cook Time 3 minutes
Servings
people
Ingredients
  • 1 number raw, green mango The mango should be absolutely hard, and light green inside
  • 2 tsp Salt
  • 1 tbsp Red chili powder reduce or increase to taste
  • 1/2 tsp Hing/asafoetida
  • 1/2 tsp roasted, powdered fenugreek seeds See recipe notes
  • 2 tbsp oil
  • 1 tsp Mustard seeds
Course Sides
Cuisine South Indian
Prep Time 10 mins
Cook Time 3 minutes
Servings
people
Ingredients
  • 1 number raw, green mango The mango should be absolutely hard, and light green inside
  • 2 tsp Salt
  • 1 tbsp Red chili powder reduce or increase to taste
  • 1/2 tsp Hing/asafoetida
  • 1/2 tsp roasted, powdered fenugreek seeds See recipe notes
  • 2 tbsp oil
  • 1 tsp Mustard seeds
Instructions
  1. Peel and chop the mango into tiny pieces
  2. Place in a glass bowl
  3. Add the chili powder, salt, hing and fenugreek powder to the top of the chopped mango, don't mix
  4. Heat the oil, and when hot, add the mustard seeds and let them pop
  5. When the popping slows down (make sure to not burn them), pour the seasoned oil on top of the spice mix on the mangoes
  6. Mix well, taste and adjust for salt and chili powder, store in a glass jar for up to 4-5 days
  7. Best with freshly made yogurt rice!
Recipe Notes

Fenugreek powder:
I add about 1/2 to 1 tsp of fenugreek powder to most mango dishes to balance out the tart flavor.
To make: Dry roast 1/4 cup of fenugreek seeds, powder when cool and store in an airtight container

I eat this mango pickle by itself because it's so good. I also sometimes mix it in a bowl of yogurt and eat it instead of yogurt rice.
But the classic way to eat this is with freshly made yogurt rice. Recipe to follow!

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