Menthiya Mangai Urugai

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Cut Mango Pickle


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.

Tilted Brush Stroke

Recipe Facts:


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Tilted Brush Stroke

Total Time

15 m

Tilted Brush Stroke



– Raw Mango – Salt – Red chili powder – Menthiya powder – Oil Sesame oil – Asafetida – Mustard seeds

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– Select 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. 

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Step 1

– Dry roast the fenugreek seeds and grind them 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. 

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Steps 2-3

– Heat oil and to this add the mustard seeds.

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Step 4

– 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.

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Step 5

– Now mix everything well and store it in an airtight container.

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" I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey!

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