Raw Mango Pickle

Pickle / Oorukai is one of the common side dish available in all the South Indian homes. As mango is a seasonal fruit, they use to prepare it and preserve it for months in jars. Sun dried raw mangoes stay fresh & good even for a year. Mango pickle is one of the tasty, tangy and mouthwatering pickles among all the others & my favorite too. Its a great side dish for Curd(yogurt) rice, Sambar rice & variety rice.

Raw Mango Pickle Recipe

Preparation Time :1 day  | Cooking Time : 15 minutes
Category: Condiments | Cuisine: South Indian

Ingredients

Unriped sour Mangoes ( Medium sized) - 3
Sesame(Gingelly) Oil - 5 tbsp
Mustard seeds - 1 tsp
Curry leaves - 1 sprig
Red chilli powder - 4 tsp
Fenugreek (Methi) powder - 1/4 tsp
Hing(Asafoetida) - 1 tsp
Salt - as needed

Method

1. Wash the raw mangoes and wipe it well using a paper towel.

2. Cut the mangoes into small bite sized pieces and put them in a clean dry bowl. Discard the seeds.

3. Add salt to the mango pieces and mix them well. Refrigerate it for a day.

4. Next day, heat the oil in a wok. Add mustard seeds and allow it to pop, then add the curry leaves & 1/2 tsp hing.

5. (You can see some water left in the bowl, as we added salt to the pieces) Now add the mango pieces along with the water to the tempered items. Keep the flame in medium and allow it to cook for 10-15 mins  stirring occasionally.

6. Switch off the flame. Allow it to cool for sometime.

7. When it is warm, add the red chilli powder, fenugreek(methi) powder & 1/2 tsp hing, Salt and mix well. Store it in a clean, dry, air tight glass container.

Mango pickle is now ready to serve. Enjoy the tangy, hot & spicy mango pickle with Curd rice or Sambar rice.

Points to be noted:

• You can even sun dry the cut mango pieces after adding salt, instead of refrigerating. If you do in this method shelf life of the pickle will be more.
• The measure of chilli powder depends upon the sourness of mango. The above measurement yields a medium hot pickle. Adjust the quantity of chilli powder according to your spice level.
• Adding solid hing adds more flavor to the pickle than the powdered one.
• Don't skip adding Methi powder as its aroma is more needed for any pickle.
• Also add the red chilli powder when the pieces are warm after swiching off the flame, or else the pickle will turn dark red or brown. 
• Always use a clean, dry spoon. The shelf life of a pickle also depends upon proper handling.