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.
Servings Prep Time
2-3people 10 mins
Cook Time
3minutes
Servings Prep Time
2-3people 10 mins
Cook Time
3minutes
Ingredients
  • 1number raw, green mangoThe mango should be absolutely hard, and light green inside
  • 2tsp Salt
  • 1tbsp Red chili powderreduce or increase to taste
  • 1/2tsp Hing/asafoetida
  • 1/2tsp roasted, powdered fenugreek seedsSee recipe notes
  • 2tbsp oil
  • 1tsp 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!