Instant Mango Pickle Keethu Manga Urugai
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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.
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Ingredients
- Green Mangoes - 2 medium sized raw and firm
- Salt - 1/4 cup
- Turmeric Powder/Haldi - 1/4 tsp
- Red Chilly Powder - 2 tbsp
- Fenugreek/Methi Seeds - 3/4 tsp roasted and powdered
- For seasoning
- Sesame/Til Oil -1/4 cup
- Asafoetida/Hing - 1/2 tsp
- Mustard Seeds/Rai - 1 tsp
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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!!
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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