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A classic South Indian raw mango pickle bursting with tangy and spicy flavors. This instant-style pickle gets its kick from red chili powder and a fragrant tempering of mustard and asafoetida, perfect with curd rice.
Prepare the Mangoes (15 mins)
Mix Spices with Mango (5 mins)
Prepare the Tempering (5 mins)
A classic South Indian raw mango pickle bursting with tangy and spicy flavors. This instant-style pickle gets its kick from red chili powder and a fragrant tempering of mustard and asafoetida, perfect with curd rice.
This south_indian recipe takes 25 minutes to prepare and yields 32 servings. At 45.53 calories per serving with 0.39g of protein, it's a beginner-friendly recipe perfect for side.
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Combine and Store
Add 1/4 cup of peeled whole garlic cloves along with the mango pieces in Step 2. The garlic will pickle along with the mango and add a pungent flavor.
Add 2 tablespoons of powdered jaggery to the spice mix in Step 2 to balance the tanginess and spice with a hint of sweetness.
Add 1/2 teaspoon of whole fenugreek seeds along with the mustard seeds during tempering for extra texture and flavor.
Spices like hing (asafoetida) and fenugreek are traditionally known to help prevent indigestion and bloating, making this pickle a good accompaniment to heavy meals.
Raw mangoes, turmeric, and mustard seeds are packed with antioxidants that help fight free radicals in the body, supporting overall health.
Raw mangoes are an excellent source of Vitamin C, which is essential for a strong immune system. The spices also have anti-inflammatory and anti-bacterial properties.
When stored correctly in a sterilized airtight jar, it can last for about 2-3 weeks at room temperature and up to 6 months in the refrigerator. The layer of oil on top acts as a preservative.
Mold is almost always caused by moisture. This can happen if the mangoes, jar, or spoons used were not completely dry, or if a wet spoon was used to serve the pickle. Insufficient salt or oil can also contribute to spoilage.
While you can reduce the oil slightly, it is not recommended. The oil acts as a crucial preservative that prevents the pickle from spoiling and helps in maturing the flavors. A generous amount of oil ensures a longer shelf life.
Mango Oorugai is a condiment and should be consumed in moderation due to its high salt and oil content. However, it contains beneficial spices like turmeric, fenugreek, and mustard, and raw mango is a good source of Vitamin C. The traditional preparation process also encourages good gut bacteria.
A single serving of 1 tablespoon (about 21g) of Mango Oorugai contains approximately 45-55 calories, primarily from the oil.
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