Menthiya Manga oorugai
Mango pickle with fenugreek.
Prep Time
Cook Time Passive Time
10minutes 10minutes
Prep Time
Cook Time Passive Time
10minutes 10minutes
to roast and powder
for the pickle
  • 250gram mangoraw and fresh, diced.
  • 1.5tbsp cystalline salt( vary depend on the sourness of the mango)
to preserve
  1. In a dry pan roast the fenugreek seeds on a gentle heat. Remove and set aside.
  2. Add the crushed dry red chillies into the same warm pan and toss around till they are slightly roasted.
  3. Set aside to cool
  4. Dice the mangoes and spread on a plate
  5. Leave under bright sunlight for a day.
  6. Add salt and mix well.
  7. Crush the fenugreek and red chillies to a coarse mix. mix this into the now salted mangoes.
  8. Add this into a clean sundried bottle.
  9. Heat a pan and add the sesame oil, add the mustard seeds and let them splutter.
  10. Add the curry leaves as the oil heats up and allow it to sizzle. Now add hing to the oil and remove from heat.
  11. Pour this warm oil over the mango mix.
  12. Cool and cover the bottle in an airtight fashion. Keep the bottle for two days to allow the flavours to marinate.
  13. The mangoes will be ready on the third day for the best flavour