Instant Maangai Oorgai Recipe/Easy & Quick Mango Pickle/Instant Mango Pickle/5 Minute Mango Pickle/How to make Instant Mango Pickle with step by step photos & Video

Instant Maangai Oorgai - as the name says, can be made in jiffy yet will taste delectable, spicy and irresistible. This instant mango pickle is made with very little ingredients; the key to the pickle is, the mango has to be chopped to fine pieces. Do try out this Mango Pickle recipe and post your comments here. Meanwhile do check out other interesting Pickle recipes and other Raw Mango and Ripe Mango Recipes here. Also Please like, share and subscribe to my YouTube Channel Priyas Virundhu.

Here’s how to make Instant Mango Pickle with step by step photos & Video…

Ingredients

Raw Mango/Maangai	1 big or 500 gm
Red Chilli Powder	1.5 tsp
Turmeric Powder	¼ tsp
Fenugreek/Vendhayam	¾ tsp
Mustard Seeds/Kadugu	¾ tsp
Salt	As needed

For Tempering

Nallaennai/Gingelly Oil	100 ml
Mustard Seeds/Kadugu	1 tsp
Fenugreek Seeds/Vendhayam	½ tsp
Dry Red Chilli	1
Curry Leaves/Karuvepillai	10-12 Leaves
Asafoetida/Perungayam	¼ tsp

Preparation Time: 5 minutes                        Recipe Category: Side Dish, Pickle

Cooking Time: less than 5 minutes              Recipe Cuisine: Tamil Nadu, India

Author: Priya Anandakumar

Here's a short video on how to make Instant Mango Pickle

Method

Wash the mangoes [500 gms] thoroughly with water and dry it completely with a cloth.

Chop the mango to fine pieces as shown or please check the video.

To Make the Mango Pickle Powder

Dry roast ¾ tsp of fenugreek and ¾ tsp of mustard seeds. Roast until the mustard seeds pop and vendhayam changes to light brown color.

Let it cool, transfer it to a mixer and grind it fine powder.

Transfer the chopped mangoes to a bowl, add required salt, red chilli powder and turmeric powder.

Mix everything really well, until the masala is evenly spread and keep it aside.

Heat 100 ml of oil in a pan/kadai, splutter mustard seeds, then add fenugreek seeds/vendhayam. Now add dry red chillies, curry leaves, asafoetida and wait until curry leaves turn crispy.

At this stage add the mangoes and mix well for about a minute or two.

Add the prepared pickle powder and mix well for about a minute.

Switch off the stove, when the mangoes are slightly cooked yet crunchy.

Super delicious and spicy Instant Mango Pickle is ready to be enjoyed. Let it cool down transfer into a glass jar or ceramic jar and enjoy.

Suggestions:

The main key to making a perfect 5 minute mango pickle is to chop it to fine pieces.

Adjust the spice according to your family taste, but pickle are supposed to be spicy and should have enough oil.

I suggest you to use only Nallaennai/Gingelly oil, but if you live in a country where it is not available then you can use regular cooking oil.

Never add water to mango to make the pickle.

This pickle stays good for week when kept in room temperature, but I promise the pickle gets over in two to three days.

Thank you all for visiting my space, please come back again for delectable pickle recipes and traditional recipes from my kitchen.

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Have a great day and enjoy.

Until then I am signing off…