Instant Mango Pickle Keethu Manga Urugai
12 minutes
1496 reads
About Instant Mango Pickle Keethu Manga Urugai
Discover the irresistible charm of Instant Mango Pickle, fondly known as Keethu Manga Urugai in South India. This quick and easy recipe showcases the vibrant tang of fresh green mangoes, transforming them into a spicy, flavorful condiment that’s a beloved staple during mango season—yet equally delightful whenever you can get your hands on green mangoes.
Bursting with bold flavors from salt, turmeric, red chili powder, and the aromatic touch of fenugreek seeds, this pickle pairs beautifully with classic South Indian dishes like curd rice, dosa, upma, pongal, or khichadi. Best of all, it comes together in just minutes and can be enjoyed for 2-3 days at room temperature or up to a week to 10 days when refrigerated, allowing you to savor its mouthwatering taste with every meal.
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Recipe Time & More
Prep10 minutes
Cook2 minutes
Total12 minutes
Ingredients
- 2 Mango And raw, firm, green, medium, sized
- 1/4 tsp Salt
- 1/4 tsp Turmeric Powder
- 2 tbsp Chili Powder red
- 3/4 tsp Fenugreek Leaves roasted
For Seasoning
- 1/4 cup Sesame Seed Oil
- 1/2 tsp Asafoetida
- 1 tsp Mustard Seeds
Instructions
- 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!!
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.
Additional Tips
- For extra crunch and nutty flavor, lightly toast the sesame seeds (til) before adding them to the pickle; this step enhances their aroma and adds another dimension to the finished pickle.
- If you prefer a milder pickle, deseed the green mangoes before chopping—this reduces the overall bitterness and sharpness, making it more palatable for children or those sensitive to spice.
- To extend shelf life, ensure all utensils and your storage jar are completely dry before mixing and storing the pickle, as moisture can cause spoilage or mold in this quick-pickle version.
- For a unique flavor twist, temper a teaspoon of mustard seeds in hot oil and pour over the prepared pickle before mixing; this adds a pleasant smokiness and classic South Indian aroma.
Additional Tips
- For extra crunch and a nutty aroma, lightly toast the til (sesame seeds) before adding them to the pickle—this enhances their flavor without overpowering the tangy mango.
- If you prefer a less bitter undertone, soak the fenugreek seeds for a few minutes and dry roast them before grinding into powder; this mellows their bitterness while preserving their signature flavor.
- To make this pickle suitable for a Jain diet, omit the asafoetida or replace it with a pinch of dry ginger powder for a subtle kick without compromising authenticity.
- When storing, always use a dry spoon to serve the pickle and keep it in a glass or ceramic jar to prevent any metallic taste or spoilage, as green mango reacts with certain metals.
Additional Tips
- For extra crunch, briefly toast the fenugreek seeds before powdering them—this enhances their aroma and adds a subtle nutty note to the pickle.
- If you prefer a milder pickle, swap some or all of the red chili powder for Kashmiri chili powder, which gives a vibrant color without excessive heat.
- Store the pickle in a glass or ceramic container rather than metal, as the acidity of the mango and salt can react with metals and alter the flavor.
- Add a teaspoon of sesame oil (til oil) when mixing the spices for a traditional South Indian touch and to help preserve the pickle's freshness and flavor.
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5 Comments
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What a delicious recipe! Thanks for posting.
I’m excited to make this at home!
This is exactly what I was looking for!
Absolutely scrumptious! Thanks for the recipe.
Looks so yummy! Excited to make it.