Monday, May 25, 2015

Instant Cut Mango Pickle | Mangai Urugai

Cut mango pickle, an easy to make mango pickle within  5 mins and it can be served immediately unlike other pickles. In our native, we used to call this as "Kalyana mangai urugai"(Wedding Mango Pickle), because it was  prepared immediately and served in wedding feasts during summer season.

This pickle doesn't have long self life at room temperature ,so  always refrigerate the leftover or prepare whenever you need and finish it immediately. Ok. now let see how to make  this instant mango pickle.

Instant Mango Pickle

Preparation Time : 5 mins | Cooking Time : 15 minsServes :
Recipe Category: Accompaniment | Recipe Cuisine: Indian
Cut Mango Pickle, Mangai Urugai, Mango Pickle, Instant Mango Pickle, Mango Thokku, a delicious and spicy accompaniment made from the raw mangoes. It's one of the most famous side dishes for curd rice.

Mango(cut into small pieces) - 1/2 cup
Sesame oil - 1 & 1/2 tbsp
Mustard - 1/4 tsp
Turmeric powder - pinch
Red chilli powder - 1 tsp
Fenugreek powder - 1/8 tsp
Salt - to taste(1/2 tsp approx)


First wash & cut the mango with skin into small pieces. Heat the pan with oil, add mustard and allow to splutter.
Once it splutters,add turmeric & chili powder in the oil, give a quick stir(take care not to burnt the spices) and immediately add mangoes along with salt.
Mix it well and let it be in the flame for one more minute and switch of the flame,finally add the fenugreek powder and mix well.
That's it, Cut Mango Pickle is ready to serve.


  • This pickle doesn't have long self life, so finish it within a day or two.
  • Keep the flame in low while adding the spices otherwise it would be burnt.