Raw Mango Instant Pickle (Mangai Urugai)

by Kamala on March 18, 2010


Raw_Mango_Instant_Pickle_Mangai_Urugai_1 Raw mango instant pickle is a simple, quick and easy to make pickle with very less oil. It is also called as Kalyana Mangai Urugai as it is prepared instantly and served in most of the marriage feasts. During raw mango season we make this pickle often.

Raw mango is called as Mangai in Tamil and as Kacha/Kachha/Kachcha Aam in Hindi.

Cooking time: 10 minutes


  • Raw mango (any variety) – 1 no
  • Red chilli powder – 1 tea spoon
  • Turmeric powder – ¼ tea spoonRaw_Mango_Instant_Pickle_Mangai_Urugai_2
  • Salt – as per taste
  • For Dry roast and powder
    • Mustard – ½ tea spoon
    • Fenugreek seeds – ½ tea spoon
    • Cumin seeds – ½ tea spoon
  • For seasoning
    • Mustard – 1 tea spoon
    • Asafetida – tea spoon
    • Sesame oil – 2 tea spoon
    • Curry leaves – few

Raw_Mango_Instant_Pickle_Mangai_Urugai_3 Raw_Mango_Instant_Pickle_Mangai_Urugai_4 Raw_Mango_Instant_Pickle_Mangai_Urugai_5


  • Dry roast mustard, fenugreek seeds and cumin seeds.

Raw_Mango_Instant_Pickle_Mangai_Urugai_6 Raw_Mango_Instant_Pickle_Mangai_Urugai_7

  • Powder it coarsely.


  • Chop mango into fine pieces (approximately 2 cups); add salt, turmeric powder, red chilli powder and toss.

Raw_Mango_Instant_Pickle_Mangai_Urugai_9 Raw_Mango_Instant_Pickle_Mangai_Urugai_10

  • Now add dry roast powder and mix well.

Raw_Mango_Instant_Pickle_Mangai_Urugai_11 Raw_Mango_Instant_Pickle_Mangai_Urugai_12

  • Heat a pan, do the seasoning and mix with mango.

Raw_Mango_Instant_Pickle_Mangai_Urugai_13 Raw_Mango_Instant_Pickle_Mangai_Urugai_14

  • Keep for 10 minutes and then serve.


  • Yummy Raw Mango Instant Pickle (Mangai Urugai) is ready.



  • You can keep for one day outside and use.
  • Keep it in fridge and use if you want to use it for couple of days.

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