Maanga Oorugai
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
6 steps. 5 minutes total.
- 1
Step 1
- a.Prepare the Mangoes
- b.Wash the raw mangoes thoroughly under running water.
- c.Wipe them completely bone-dry with a clean kitchen towel. It is crucial that no moisture remains, as it can spoil the pickle.
- d.Chop the mangoes into small, 1/2-inch to 3/4-inch cubes. Discard the inner seed but you can retain the hard outer shell if you prefer.
- 2
Step 2
- a.Make the Spice Powder
- b.In a small, dry pan over low heat, dry roast the mustard seeds for 1-2 minutes until they become fragrant and start to pop slightly. Immediately transfer to a plate to cool.
- c.In the same pan, dry roast the fenugreek seeds for about 1 minute until they turn a shade darker (reddish-brown) and release a pleasant aroma. Be careful not to burn them, as they will turn bitter.
- d.Allow both the mustard and fenugreek seeds to cool down completely. Once cool, grind them together in a spice grinder to a slightly coarse powder.
- 3
Step 3
- a.Mix the Pickle Base
- b.In a large, completely dry glass or ceramic mixing bowl, combine the chopped mango pieces.
- c.Add the rock salt, red chilli powder, turmeric powder, and the freshly ground mustard-fenugreek powder to the mangoes.
- d.Using a clean, dry spoon, mix everything thoroughly until every piece of mango is evenly coated with the spice mixture.
- 4
Step 4
- a.Prepare the Oil
- b.Pour the gingelly oil into a small saucepan and heat it on a medium flame.
- c.Heat the oil until it is very hot and you see faint fumes rising. This process, called tempering, sterilizes the oil and enhances its preservative qualities.
- d.Turn off the flame and let the oil cool down completely to room temperature. This may take 30-45 minutes. Do not proceed until the oil is fully cooled.
- 5
Step 5
- a.Combine and Store
- b.Once the oil has completely cooled, pour it over the spiced mango mixture in the bowl.
- c.Sprinkle the hing (asafoetida) powder over the oil.
- d.Mix everything vigorously with a dry spoon until the oil and spices are well incorporated with the mangoes.
- e.Carefully transfer the pickle into a clean, dry, and sterilized glass or ceramic jar (known as a 'jaadi' or 'bharani').
- 6
Step 6
- a.Mature the Pickle
- b.Secure the lid tightly and store the jar in a cool, dry place away from direct sunlight for 3 to 5 days.
- c.Once every day, shake the jar gently or stir with a clean, dry spoon. This ensures the mangoes pickle evenly.
- d.After 3-5 days, you will notice the mangoes have softened slightly, released their juices, and the oil has started to float on top. The Maanga Oorugai is now ready to be enjoyed.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1The most critical rule for pickle making is to ensure everything - mangoes, utensils, jars, and your hands - is completely dry. Any trace of moisture can spoil the pickle.
- 2Always use firm, sour, and unblemished raw mangoes for the best texture and tang.
- 3Use high-quality gingelly (sesame) oil as it lends the authentic flavor and acts as a natural preservative.
- 4Never add spices or the mango mix to hot oil. Always let the heated oil cool down completely to prevent burning the spices and losing their aroma.
- 5The amount of salt might seem like a lot, but it is essential for the pickling process and balancing the sourness of the mangoes.
- 6Always use a clean, dry spoon to serve the pickle to prolong its shelf life.
- 7Over time, the oil will float to the top, which is normal and helps in preserving the pickle.
Adapt it for your goals.
Garlic Mango 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.
Andhra AvakaiAndhra Avakai
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.
Chickpea Mango PickleChickpea Mango Pickle
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.
Sweet & Spicy PickleSweet & Spicy Pickle
Add 3-4 tablespoons of powdered jaggery to the spice mix in Step 3 to create a delicious sweet, sour, and spicy flavor profile.
Why this is on our healthy list.
Promotes Gut Health
The traditional process of making this pickle involves fermentation, which encourages the growth of beneficial probiotic bacteria that support a healthy digestive system.
Rich in Antioxidants
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.
Boosts Immunity
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.
Aids Digestion
Traditional spices used in the pickle, such as hing (asafoetida) and fenugreek, are known in Ayurveda to aid digestion, reduce bloating, and alleviate gas.
Frequently asked questions
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.