Mango pickle is one of my favorite items served on the wedding menu. Sometimes when we attend a very close family wedding, we pack, puli kaichal, mango pickle, and some vadams from the marriage caterer. Amma makes very delicious mango thokku. Still, we love this venthaya maanga, that’s how we call this at home, very much. Usually, curd rice is the best pair for this oorugai, but we love this with sambar rice or kootu rice. In Singapore, we used to get raw mango throughout the year, so I make this more often. We usually use kili mooku manga for making this Instant mango pickle. But here in Hongkong, we get urundai maanga | small round mango only. The roasted fenugreek seeds and mustard seed powder gives a nice flavour to this Kalyana manga oorugai. Also check out
In a pan dry roast the mustard seeds and fenugreek seeds.The mustard seeds start popping up and the fenugreek seeds start changing color.Switch off the flame.
When it is warm, powder it in a mixie.This will be a little coarse. We are going to use ½ tsp of this powder.Remaining ½ tsp you can use for next time.
In a bowl add the cut raw mango.Add turmeric powder, salt, red chili powder and ½ tsp of the roasted mustard fenugreek powder.
In a pan heat the sesame oil and add 1 tsp mustard seeds and asafoetida.Let the mustard seeds splutter.Pour the oil over the cut mango and mix nicely.
This can be served immediately, but tastes best after 2 hours.
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