Maanga Oorugai

Name: Maanga Oorugai
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 8 servings
Cuisine: south_indian
Ingredients: 250 g raw mango (firm, sour, washed, wiped dry, cut into small cubes); 2 tbsp sesame oil; 1 tsp mustard seeds; 0.5 tsp fenugreek seeds; 1 pinch asafoetida; 1 tsp red chili powder; 1 pinch turmeric powder; 0.5 tsp salt

RATING

4.6/5(178)

TASTE SCORE

9/10

This classic South Indian raw mango pickle is sharp, spicy, and deeply savory. Small cubes of tart mango get coated in chili, mustard, and sesame oil, then rest until the flavors settle into a punchy side for curd rice or dal rice.

PREP

20m

COOK

SERVES

1 TBSP

54 cal

SERVINGS

INGREDIENTS

For 8 servings

250 graw mango · firm, sour, washed, wiped dry, cut into small cubes2 tbspsesame oil1 tspmustard seeds½ tspfenugreek seeds1 pinchasafoetida1 tspred chili powder1 pinchturmeric powder½ tspsalt

NUTRITION · PER SERVING

CALORIES · 1 TBSP

Protein0g · 0%

Carbs5g · 37%

Fat4g · 67%

Fiber1g

Sugar4g

Saturated fat1g

Cholesterol0mg

Sodium146mg

Potassium64mg

Phosphorus10mg

How we calculate →

METHOD · 6 STEPS

prep · ~10 min
Prep the mango.
Wash the raw mango well and wipe it completely dry. Cut away the flesh and chop it into small even cubes so the pickle seasons evenly.
TIPAny moisture on the mango can shorten the shelf life, so dry it very well before cutting.
roast · ~2 min
Roast and crush the fenugreek.
Dry roast the fenugreek seeds in a small pan over low heat until lightly fragrant, 30 to 45 seconds. Cool and crush them to a coarse powder.
temper · ~1 min
Make the tempering.
1.Heat the sesame oil in a small pan over low heat.
2.Add mustard seeds and let them splutter.
3.Add asafoetida and switch off the heat right away.
TIPKeep the heat low so the spices bloom in the oil without burning.
mix · ~3 min
Mix the pickle.
1.Place the mango cubes in a clean dry bowl.
2.Add red chili powder, turmeric powder, salt, and the crushed fenugreek.
3.Pour the warm tempering over the mango.
4.Mix well until every piece is evenly coated.
rest · ~30 min
Rest the pickle.
Transfer the pickle to a clean dry glass jar and let it sit for at least 30 minutes before serving. Stir once or twice so the mango releases a little juice and the masala settles well.
serve
Serve with rice dishes.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Choose a very sour, firm raw mango; softer or mildly sweet mangoes will turn the pickle flat and less crisp.
2
Dry the mango, knife, board, bowl, and jar thoroughly before mixing to help the pickle keep well.
3
Roast fenugreek only until lightly aromatic; if it darkens too much, the pickle can taste noticeably bitter.
4
Let the tempered sesame oil cool slightly before pouring so the chili powder blooms without scorching.
5
Stir the pickle once or twice during the first 30 minutes so the salt draws out mango juices and the masala coats evenly.
6
Store in a clean glass jar and always use a dry spoon; moisture is the quickest way to spoil fresh oorugai.
7
For the best texture, serve the same day or within a few days while the mango cubes still have a fresh bite.