Menthiya Mangai Urugai | Cut Mango Pickle

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Menthiya Mangai Urugai is one of the easiest and quickest pickles to make and is hence popular for big weddings and functions. These cut mango pickles pair well with yogurt rice, and I have a nostalgic attachment to them from my younger days.

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).

Menthiya Mangai Urugai in a white jar and white cup.

But here in the US, any month, any time we can get raw mangoes, and that means we can enjoy this Menthiya Mangai Urugai any time 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 closer 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).

Cut Mango Pickle in a white jar and white cup - Side view

Preparation time - 10 Minutes
Cooking time - 5 Minutes
Difficulty level - easy

Ingredients to make Menthiya Mangai Urugai -

  • 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 in a place mat.

Procedure to make Cut Mango Pickle -

  • Select a firm raw mango with no visible blemishes or injuries to the surface. Clean it well and cut it into tiny pieces with the skin on. You could go right in until you reach the seed and cut up all the flesh.
Cut raw mangoes
  • Dry roast the fenugreek seeds and grind them into a powder, and keep aside.
  • Add the cut mango pieces to 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.
Adding spices to the cut mango
  • Heat the oil, and to this add the mustard seeds.
heating mustard seeds
  • Once the seeds sputter, add the hot oil to the mango bowl right onto the piled-up spices. The hot oil will sort of fry the spices and make them aromatic.
Adding hot oil to the mango and spices
  • Now mix everything well and store it in an airtight container.
Menthiya Mangai Urugai as a finished item

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, which has less heat and a bright red color.
  • Some people like this pickle made out of slightly ripe mangoes. My husband is one of them. He loves it when the mangoes are slightly ripe and have a sweet tinge to them. I like them crisp and sour.

My other pickle recipes -

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | Twitter/X

Recipe

cut mango pickle

Menthiya Mangai Urugai | Cut Mango Pickle

Menthiya Mangai Urugai is one of the easiest and quickest pickle to make and hence popular for big weddings and functions. These cut mango pickles pair well with yogurt rice and I have a nostalgic attachment to it from my younger days.
5 from 1 vote
Print Pin Rate
Course: pickles, spices and condiments
Cuisine: Indian, South Indian
Diet: Vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 12 Servings
Calories: 47kcal
Author: Sandhya Ramakrishnan

Equipment

  • 1 Stove
  • 1 Knife
  • 1 Blender / Grinder
  • 1 pan

Ingredients

  • 1 Raw Mango large
  • 2 teaspoon Salt
  • 2 tablespoon Red chili powder
  • 1 teaspoon Menthiya powder / Fenugreek powder
  • 3 tablespoon Oil Sesame oil
  • ¼ teaspoon Asafetida
  • ½ teaspoon Mustard seeds

Instructions

  • 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.
  • 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.
  • 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.
  • Now mix everything well and store in an airtight container.

Notes

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.

Nutrition

Calories: 47kcal | Carbohydrates: 4g | Protein: 0.4g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 410mg | Potassium: 59mg | Fiber: 1g | Sugar: 2g | Vitamin A: 582IU | Vitamin C: 6mg | Calcium: 8mg | Iron: 0.4mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!

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47 Comments

  1. 5 stars
    I love so much cut mango pickles.the making process shown here looks very clear. it's so delicious and mango taste magically transforms into something heavenly.

    Reply

  2. Mouthwatering Fabulous recipe. I love cut mango pickle. the making process shown here looks very clear. I feel like it will be helpful and useful to the people who stay far away from homes and pickle lovers. I will be giving a try this weekend. Thanks a lot.!

    Reply

  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

    Reply

  5. 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

    Reply

  6. 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

    Reply

  8. Hey cute pickle jar - so pretty!!!! love this pickle!!!
    Sowmya
    Ongoing Event - Breakfast
    Ongoing Event - Tried and Tasted - Raks Kitchen

    Reply
5 from 1 vote

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