Menthiya Mangai Urugai | Cut Mango Pickle

Menthiya Mangai Urugai | Cut Mango Pickle

 

Who could resist the round green raw mangoes when we see them in the grocery store? In India we are restricted to getting fresh raw mangoes only during the summer months (though now things are changing and they are available much more easily than before when not in season). But here in US, any month, any time we can get raw mangoes and that means we can enjoy this Menthiya Mangai Urugai | Cut Mango Pickle anytime of the year.

The tangy flavor of the raw mango works very well in chutneys, pickles and side dishes. Mango is the national fruit of India and that makes it even more close to my heart.


I can eat this pickle not only for curd/yogurt rice but with any rice dish. The spiciness in the pickle can be adjusted to one’s personal preference. We usually eat it medium spicy. The pickle stores well in the refrigerator for up to a week (if it lasts that long).

My other pickles recipes –

Lemon Pickle – Elumichampazham Urugai – Nimbu Ka Achaar

Lemon Pickle – Elumichampazham Urugai – Nimbu Ka Achaar

Mango Thokku – Maangai Thokku – Grated Raw Mango Pickle

Mango Thokku – Maangai Thokku – Grated Raw Mango Pickle

Hari Mirch ke Tipore – Green Chili Pickle

Hari Mirch ke Tipore – Green Chili Pickle

Cranberry Pickle / Kuruthi Nelli Oorukkai

Cranberry Pickle / Kuruthi Nelli Oorukkai

Thakkali Thokku/Tomato Pickle

Thakkali Thokku/Tomato Pickle

Pavakkai Urukkai/Pavakkai Pickle/Bitter gourd Pickle/Karela Achaar

Pavakkai Urukkai/Pavakkai Pickle/Bitter gourd Pickle/Karela Achaar

 

Menthiya Mangai Urugai | Cut Mango Pickle

Preparation time – 10 mins
Cooking time – none
Difficulty level – easy

Ingredients to make Menthiya Mangai Urugai | Cut Mango Pickle – 

  • Raw Mango – 1 large
  • Salt – about 2 tsp
  • Red chili powder – 2 tbsp
  • Menthiya powder/Fenugreek powder – 1 tsp
  • Oil – 3 tbsp
  • Asafetida – ¼ tsp
  • Mustard seeds – ½ tsp
Menthiya Mangai Urugai | Cut Mango Pickle

 

Procedure to make Menthiya Mangai Urugai | Cut Mango Pickle –

  • Select firm raw mango with no visible blemishes or injuries to the surface. Clean it well and cut it in to tiny pieces with the skin on. You could go right in until you reach the seed and cut up all the flesh.
Menthiya Mangai Urugai | Cut Mango Pickle
  • Dry roast the fenugreek seeds and grind it into a powder and keep aside.
  • Add the cut mango pieces in a wide bowl and to this add the red chili powder, fenugreek powder, salt and asafetida. Do not mix at this stage, just pile up all the spices in the center.
Menthiya Mangai Urugai | Cut Mango Pickle
  • Heat oil and to this add the mustard seeds. Once the seeds sputter, add the hot oil to the mango bowl right on to the piled up spices. The hot oil will sort of fry the spices and make them aromatic.
Menthiya Mangai Urugai | Cut Mango Pickle
  • Now mix everything well and store in an airtight container.

Notes and Observation –

  • The fenugreek powder can be made in bulk and stored for future use.
  • To get a nice bright color to the pickle without making it too spicy, you could add the Kashmiri chili powder that has less heat and bright red color.
  • Some people like this pickle made out of slightly ripe mangoes. My husband is one among them. He loves it when the mangoes are slightly ripe and has a sweet tinge to them. I like them crisp and sour.
Menthiya Mangai Urugai | Cut Mango Pickle

 

45 thoughts on “Menthiya Mangai Urugai | Cut Mango Pickle

  1. I love mangoes in any form – thokku, pickles. mango rice, mango lassi….mango ice cream.. give mme anything with mangoes and I am a sucker. Yours is almost like how we make it…
    looks very tangy and i want to reach out and grab a spoonnful!

    Shobha

  2. Mouthwatering mangai urrukkai sandhya akka,i love to make this and we can get mango anytime here.
    One doubt reg this, plz clearify me.
    For this recipe, about how many cups of tiny mango pieces can i use that goes well with the other ingredients like venthaya podi & so on.
    Waiting for your reply akka.

    Thanks,
    Haasini

  3. Sandhya akka, i made mangai urukkai this morning,enna sollrathune theriyala,appadiyoru taste,chance ye illa,naanthaan seithennu ennala nambave mudiyala.
    Unge recipes ellame rombavum taste aa irukku.unga sons rendu perum romba lucky.
    I shared it with my neighbour friends and they liked it sooooomuch.
    My husband liked it to the core and praised me a lot akka.All credit goes to you.
    Thanks for your help in replying me and i could made it perfect and tasty only because of your timely reply.
    Thanks for sharing this wonderful recipe.

    Haasini

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