Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, raw mango pickle. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Manga Oorugai / Mango pickle- Pickle to preserve for a year by Revathy Shanmugam. Punjabi Mango Pickle Recipe - Punjabi Aam ka Achaar. Instant mango pickle recipe,raw mango oorugai,a simple mango pickle recipe that goes well with curd rice and I love to eat this with to have them with Bisibelabath.

Raw Mango Pickle is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Raw Mango Pickle is something which I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can cook raw mango pickle using 11 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Raw Mango Pickle:

1. Make ready 500 gms Raw mango
2. Take 1 tsp Turmeric powwder
3. Get 2 tsp Salt
4. Prepare 200 gms Sugarcane Jaggery
5. Prepare 1 tbsp Whole cumin seeds
6. Make ready 1 tbsp Whole coriander
7. Make ready 1 tbsp Fennel seeds
8. Get 1 tbsp Methi seeds
9. Prepare as required Dry red chillies
10. Take 1 tbsp Panch foron
11. Prepare as required Oil

The best thing about this recipe is that it needs very less oil and has a long shelf life. Mavinakayi Thokku/grated raw mango pickle is a delicious pickle variety of South India on mango season. A typical South Indian Style pickle made with pickling homemade spice powder made from. Find raw mango pickle stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection.

Steps to make Raw Mango Pickle:

1. Wash the raw mangoes, cut them into slices with skin. Coat all the slices with salt and turmeric and keep it in sunlight for 1 day to soak the moisture of mangoes.
2. Roast all the whole spices in a pan for 3-4 minutes in low flame. Make a powder with it.
3. In a kadai add some oil. Add panchforon & dry red chili, then add the raw mangoes and saute for few minutes in low flame. Add jaggery & water mix well. Keep them boiling till the mangoes become soft. Add the roasted powder mix and keep boiling until the jaggery becomes thick. Do not boil too much at this stage because after cooling jaggery will be more thicker.
4. After cooling pour the pickle in an air tight glass jar. Keep the jar in sunlight once in a week for longer the pickle life and can store it for 1 year.

Instant raw mango pickle in sesame oil. This mango pickle is super easy to prepare, spicy, and uses sour raw mangoes which gives an amazing flavour. This is the traditional way of preparing this pickle and it is closely attached to the. I like this pickle more than the instant version. My mom calls this as "Vathakina manga oorgai" means "Sauteed mango pickle".

So that’s going to wrap it up for this special food raw mango pickle recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!