Mangai Urugai/Mango Pickle

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Mangai Urugai/Mango Pickle

Mangoes are widely used in Pickles and Chutneys, which in the West is often very sweet, but in the Indian subcontinent, Pickles and Chutneys are made with sour, raw mangoes, hot chillies and spices.
In Secunderabad where I grew up, vendors lined on both sides of Moonda market with fresh Avakaya Mangoes. The cutting, slicing and the smell of the Avakaya Mangoes always delighted me. Who does not like Andhra Avakaya /Pickle??? I am one of those who can eat hot steaming rice with Avakaya Urugai/Pickle everyday.
My mother bought Avakaya every summer hoping to make Andhra Avakaya Urugai/Pickle, though she failed every time she made it. She did not spare anybody who said they knew how to make Andhra Avakaya Urugai/Pickle. She would ask them the recipe but fail again. Finally, she gave up and decided to make what she knew best.
Athai also made Avakaya Urugai but it never came close to her Andhra counterparts. I believe the taste comes from the type of mangoes and the red chillies. This Mangai Urugai recipe is Amma`s instant and simple substitute for the queen of Urugai~ “Avakaya Urugai/Pickle”. This Urugai is served in weddings too.
List of ingredients :
  1. 3 cups chopped Mangkai/Raw mango as shown.
  2. 3 teaspoon red chilli powder.
  3. 1-1/2 teaspoon salt
  4. 1/4 teaspoon turmeric powder.

For Seasoning:

  1. 1tsp Mustard
  2. a pinch asafoetida
  3. 3 tablespoon oil.

  1. Heat oil in a kadai/Pan and add the mustard.

  2. Then add the salt, turmeric and chilli powder.

  3. Finally add cut Mangai/Raw mango. Mix well and serve after 15 minutes.

  4. Adjust salt and chilli powder according to taste.

  5. Stays fresh for 3 to 4 days in the refrigerator.

    Serve with rice like any pickle. Goes well with Thayir sadam/Curd Rice


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