Menthiya Mangai Urugai | Cut Mango Pickle

5 from 1 vote

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.

Prep Time10

Cook Time5

Total Time15

Course: pickles, spices and condiments

Cuisine: Indian, South Indian

Diet: Vegan, Vegetarian

Servings: 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