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).
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).
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
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.
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.
- Heat the oil, and to this add the 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.
- Now mix everything well and store it 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, 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 -
- Lemon Pickle - Elumichampazha Urugai - Nimbu Ka Achaar
- Bitter gourd Pickle | Pavakkai Urukkai | Karela Achaar
- Thakkali Thokku | Tomato Pickle
- Cranberry Pickle / Kuruthi Nelli Oorukkai
- Hari Mirch ke Tipore | Green Chili Pickle
- Mango Thokku - Maangai Thokku - Grated Raw Mango Pickle
Recipe
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
Nutrition
More Pickle Recipes
- Instant Green Apple Pickle
- Puli Inji | Inji Curry | Sweet and Sour Ginger Pickle
- Pudina Thokku | Pudina Thogayal Recipe
- Instant Andhra Style Tomato Pickle
Menthiya Mangai Urugai | Cut Mango Pickle
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.
