Instant Mango Pickle Keethu Manga Urugai

Instant Mango Pickle Keethu Manga Urugai - Plattershare - Recipes, food stories and food lovers
An instant method for preparing a mouthwatering, luscious mango pickle. Famously known as ‘Keethu Manga Urugai’ down South, this pickle is made and relished frequently when green mangoes are in season. But, we like to savour it whenever we could get green mangoes. Bursting with flavours, enticing with tangy and spicy taste, this pickle goes well with curd rice, dosa varieties, upma and pongal/khichadi varieties. It stays good for 2-3 days at room temperature and for about a week or 10 days when refrigerated.
4 from 2 votes
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Prep Time10 minutes
Cook Time2 minutes
Total Time12 minutes
Served As: Breakfast, Brunch, Dinner
Recipe Cuisine Type: South Indian
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 8


  • 2 Mango raw and firm green medium sized
  • 1/4 tsp Salt or as per taste
  • 1/4 tsp Turmeric Powder or haldi haldi
  • 2 tbsp red chili powder
  • 3/4 tsp fenugreek seeds roasted and powdered, or fenugreek fenugreek
  • Seasoning for
  • 1/4 cup Til or oil sesame oil
  • 1/2 tsp Asafoetida or hing hing
  • 1 tsp Mustard Seeds or rai rai


  • Wash and pat dry the green mangoes. Cut them into thin pieces along with the skin.
  • Place the mangoes pieces in a bowl, add salt, haldi, chilly powder and methi seeds powder.
  • In a small kadai, heat oil and add rai. When it splutters, add hing.
  • When the hing emits nice flavour, switch off the flame. Pour the tadka over the mangoes and mix well.
  • Your yummy mango pickle is ready to serve!!
    Instant Mango Pickle Keethu Manga Urugai - Plattershare - Recipes, food stories and food lovers

Recipe Notes

  • If you have to store the pickle for later use, store it in a dry, air-tight container.
  • Increase or decrease the amount of chilly powder as per your taste.
  • If you don’t have roasted and powdered methi seeds powder, dry roast and powder/pound them coarsely.
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4 from 2 votes

Shyamala Kumar
Shyamala Kumar

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