Traditional raw mango pickle recipe from Rajapalayam which you can preserve for a year. This pickle is made with raw mango, red chilli powder, mustard powder, fenugreek powder, asafoetida, jaggery and gingely oil. After tasting this pickle prepared by my sister Priya, my son said goodbye to the store bought pickles. She learnt this recipe from her relatives at Rajapalayam and prepared this pickle without changing the steps and ingredients. This homemade mango pickle not only tastes good, it also has a long shelf life without any preservatives. Try this mango pickle recipe during this mango season, I'm sure that you will all love this pickle.
Rajapalayam Mango Pickle - Raw Mango Pickle - Mangai Oorugai Recipe Details
Prep time : 3 days
Cook time : 15 minutes
Yields : 1 Kg
Category : pickle
Author : Muthulakshmi Madhavakrishnan
- 10 cups raw mango
- 1 cup salt
- 3/4 cup chilly powder
- 1.5 cups jaggery powder
- 1/2 cup mustard powder
- 1/4 cup fenugreek powder
- 1 cup gingely oil
Preparing the Mangoes - DAY 1
The process of making raw mango pickle is very easy, but you have to follow these simple steps before pickling. Choose mangoes which are medium in size and are dark green in colour. The pickle variety mangoes are very hard and I asked my hubby to cut them correctly. No need to remove the outer skin of the mangoes.
You will need 10 cups of chopped mangoes. Then the chopped mango pieces are mixed well with 1 cup salt. With a wooden spoon, mix very well, so that the salt uniformly coat the mango pieces. Allow them to marinate overnight.
Next day transfer the mango pieces to wide plate and sun dry the mango pieces and the salt water (you get it while marinating)
Preparing the Spice powders - Day 3
Before you roast, measure and take the spices and chilly powder in a small bowl. Heat a kadai and dry roast the fenugreek until you get a nice aroma. Similarly, dry roast the mustard seeds.
Allow them to cool down and powder them coarsely.
Preparing the pickle mixture
Measure and add the jaggery powder in a vessel. Boil the jaggery with enough water on medium heat and strain using a small colander to remove the impurities. No need to boil the jaggery for a long time. Just boil and filter it.
Heat 1 cup gingely oil in a heavy bottomed kadai. Put chilli powder, mustard powder, fenugreek powder to the hot oil.
Add the dry mango pieces. Mix well.
Now gently add in the salt water and the jaggery water. Now mix very well, so that the spice powders uniformly coat the mango pieces. After a gentle boil or once it is mixed evenly mango pickle is ready.
How to Sun Dry the Mango Pickle
Transfer the prepared pickle mixture in a clean glass bottle or ceramic jar. Cover it with a thin white cloth on the mouth and keep in the sunlight for 5 to 7 days. Everyday in the evening open and gently mix the pickle with a dry spoon. Daily evening after sun drying give a thorough mix with a clean spoon. For the first two days you may find a slight bitter taste in the mixture, but after 10 days all the spices will get set with the mangoes and the bitterness will go away. This pickle stays good for more than a year without any refrigeration.
Rajapayalam Mango Pickle is ready to serve. Enjoy with curd rice.