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cut mango pickle
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5 from 1 vote

Menthiya Mangai Urugai | Cut Mango Pickle

The tangy flavor of the raw mango along with spices makes this pickle the perfect side dish for rice.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: pickles, spices and condiments
Cuisine: Indian, South Indian
Servings: 12 Servings


  • Raw Mango – 1 large
  • Salt – about 2 tsp
  • Red chili powder – 2 tbsp
  • Menthiya powder/Fenugreek powder – 1 tsp
  • Oil – 3 tbsp Sesame oil
  • Asafetida – ¼ tsp
  • Mustard seeds – ½ tsp


  • 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.


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.