Mango pickle - Maangai Oorugai

Recipe by
Total Time:
4 days 40 minutes
Serves: 10
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Pickled Recipe
Difficulty: Easy

Take a look at more Pickles-Chutneys Recipes. You may also want to try Tasty Chana Dal Chutney, Woodapple (Bael) Chutney, Sambal Belacan , Prawn Chutney

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  • 1/2 kg or 3 - large, raw, sour, green mangoes
  • 1/2 tsp - turmeric powder
  • 4 tbsp - salt to taste
  • For pickle masala powder
  • 1 tbsp - mustard seeds
  • 1 tbsp - fenugreek seeds
  • 1/4 tsp - Asafetida / hing
  • 50 - whole red chillies
  • For seasoning
  • 250 gms - sesame oil
  • 1 tsp - mustard seeds

How to Make Mango pickle - Maangai Oorugai

  • Wash and wipe mangoes with soft clean cloth. Dry it thoroughly.
  • Cut it into desired sized pieces and discard the seeds.
  • Dry roast the pickle masala ingredients one by one, grind it together into a coarse powder using dry grinder or coffee grinder.
  • Heat oil in a pan, add mustard seeds and allow it to splutter.
  • Turn off the heat and cool the seasoning oil completely.
  • Mix prepared masala powder, turmeric powder, salt and cubed mangoes together in a large bowl. Mix with hands till all the mango pieces are well coated with spices.
  • Mix half of the oil to the mixture and transfer it to a dry, airtight container.
  • Pour the remaining oil over the pickle till it covers the mango pickle mixture. The oil should stand 2 inches above the mixture.
  • Cover with a lid and set aside for 3-4 days.
  • Serve it with curd or any rice.
  • Recipe courtesy: Sara's Yummy Bites