Mango Pickle/ Maangai oorugai

by - April 06, 2012

Mango pickle/Maangai oorugai

              This pickle recipe is a foolproof one from my mum's kitchen and I glad to share this with you all. We used to prepare it for every summer and store it for rest of the year. Try & Njoy..

Preparation time: 10 minutes
Cooking time: 10 minutes
Number of servings: 300 to 500 depends on the size of the spoons.
Spice level: 3/5 (this may vary depends on sourness of the mango)

1/2 kg or 3 large raw sour green mangoes
1/2 tsp turmeric powder
4 tbsp of salt to taste
For Pickle masala powder
1 tbsp of mustard seeds
1 tbsp of fenugreek seeds
1/4 tsp of Asafoetida/ hing
50 nos whole red chillies

For seasoning
250 gms of sesame oil
1 tsp of mustard seeds


  • Wash and wipe mangoes with soft clean cloth and dry it thoroughly. Cut it in to desired size pieces and discard the seeds.
  • Slightly Dry roast pickle masala ingredients one by one separately and grind it together into coarse powder using dry grinder or coffee grinder.
  • Heat oil in a pan, add mustard seeds and allow it to splutter.
  • Turn off the heat and cool the seasoning oil completely.
  • Mix prepared masala powder, turmeric powder, salt and cubed mangoes together in a large bowl with hand till all the mango pieces are well coated with spices.
  • Mix half of the oil to the mixture and transfer it to dry, air tight container.
  • Pour in the remaining oil over the pickle till it covers the mango pickle mixture and 2" inch above the mixture.
  • Cover with the lid and set it for 3 or 4 days.
  • Serve it with curd or any rice.
Mango pickle/Maangai oorugai

  • Always use raw sour mangoes and it should be tight and firm.
  • Never use wet ingredients or wet spoons which will spoil the pickle easily.
  • Always make sure oil cover the pickle, where this oil layer work as a preservative.
  • Use dry spoon for serving the pickle and press the mango pieces gently in the jar to form the oil layer over the pickle before storing the pickle again.
  • Adjust spice and salt level according to your taste and mango sourness.
  • Prepared pickle can be good to consumed after 5 days or before that depends upon your taste.
  • Can be stored for minimum 3 months to a year in a  room temperature depends upon the oil level which covers the pickle.
  • Additional oil can be used when pickle dries out in a long term but oil must be boiled and cooled before adding to the pickle to increase the self life of the pickle.

Linking it to Kitchen Chronicles - Heirloom recipes hosted by Me.

Mango pickle/Maangai oorugai

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  1. one of my favorite pickle..looks absolutely the click

  2. Mouthwatering it.beautiful pictures.

  3. Pickle looks too good Sara. We too at home make it the same way. Love to have with curd rice.

  4. Omg, mouthwatering here..Super o super..

  5. so tempting pickle...would love to have with curd rice

  6. Pickle looks very tempting and mouthwatering. Love to try this soon. Bookmarked.

  7. Lovely color. The pickle looks amazing!

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