Raw mango (Urukai/kilimooku mangai) – 1 no.
Red chilli powder – 1 table spoon
Coriander powder – 2 table spoons
Turmeric powder – 1 tea spoon
Asafoetida (Hing) – a pinch
Fenugreek powder (Vendaya thul) – 1 tea spoon
Mustard – 1 tea spoon
Salt to taste
- Wash and cut mango into small pieces. Add red chilly powder, coriander powder, turmeric powder, fenugreek powder and salt. Fenugreek must be fried for a minute and powdered in mixie. Heat oil in a kadai, splutter mustard seeds and asafoetida. Mix the seasoning to the mangoes.
- Mango pickle is ready to be served. It goes with curd rice.
- It can be preserved in bottle or air tight container and can be used for a week.
Note: Only orugai manga can be used for making this. All varieties cannot be used and would not be tasty.