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A classic South Indian raw mango pickle bursting with spicy, tangy, and salty flavors. This homemade 'avakai' style pickle uses fresh green mangoes, mustard, and sesame oil, and is the perfect zesty side for curd rice.
For 60 servings
Prepare the Mangoes
Make the Spice Powder
Mix the Pickle Base
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A classic South Indian raw mango pickle bursting with spicy, tangy, and salty flavors. This homemade 'avakai' style pickle uses fresh green mangoes, mustard, and sesame oil, and is the perfect zesty side for curd rice.
This south_indian recipe takes 30 minutes to prepare and yields 60 servings. At 41.05 calories per serving with 0.26g of protein, it's a beginner-friendly recipe perfect for side.
Prepare the Oil
Combine and Store
Mature the Pickle
Add 1/2 cup of peeled whole garlic cloves along with the mango pieces in Step 3. The garlic will pickle along with the mango and absorb the spicy flavors.
For a fierier version, increase the red chilli powder to 6-7 tablespoons and use black mustard seeds instead of yellow for a more pungent flavor.
Soak 1/4 cup of dried black chickpeas (kala chana) overnight, drain and dry them completely, then add them with the mangoes. They will soften over time and add a nice bite.
Add 3-4 tablespoons of powdered jaggery to the spice mix in Step 3 to create a delicious sweet, sour, and spicy flavor profile.
The traditional process of making this pickle involves fermentation, which encourages the growth of beneficial probiotic bacteria that support a healthy digestive system.
Raw mangoes, turmeric, and mustard seeds are packed with antioxidants that help combat oxidative stress and protect the body's cells from damage by free radicals.
Raw mangoes are an excellent source of Vitamin C, a vital nutrient for a strong immune system. Spices like turmeric also have immune-boosting properties.
Traditional spices used in the pickle, such as hing (asafoetida) and fenugreek, are known in Ayurveda to aid digestion, reduce bloating, and alleviate gas.
Mold or spoilage in pickles is almost always caused by moisture. Ensure that the mangoes, jar, spoons, and your hands are completely dry. Also, make sure there is a sufficient layer of oil on top, as it acts as a barrier against air.
When prepared and stored correctly in a sterilized, airtight jar in a cool, dry place, this pickle can last for up to a year. Its flavor deepens and matures over time.
It is not recommended to significantly reduce the salt or oil. Both are natural preservatives that are crucial for the pickle's shelf life and safety. They prevent bacterial growth and are essential for the fermentation process.
The best mangoes are firm, raw, and distinctly sour varieties. In India, varieties like 'Kili Mooku' (Totapuri) or other local pickling mangoes are used. The key is that they should be hard and not have started to ripen.
Maanga Oorugai can be healthy in strict moderation. The fermentation process creates probiotics beneficial for gut health. However, it is very high in sodium and oil, so it should be consumed in small quantities, especially by those monitoring blood pressure or calorie intake.
A single serving of 1 tablespoon (approximately 15g) of Maanga Oorugai contains around 40-45 calories, primarily from the gingelly oil.