Mangai kari

Mangai Kari is a classic South Indian raw mango pickle made using fresh, unripe mangoes, aromatic spices, and gingelly oil. This tangy and spicy pickle is a staple in many households, especially during mango season, and is loved for its bold flavours and long shelf life.

What is Mangai Kari?

Mangai Kari is a homemade pickle prepared with chopped raw mangoes mixed with spices like red chili powder, mustard seeds, and salt, then preserved in oil. Unlike curries, this dish is meant to be stored and enjoyed over time, developing deeper flavours as it matures.

Key Ingredients Used

The authentic taste of Mangai Kari pickle comes from a few simple ingredients:

• Raw Mango (Mangai): The main ingredient, providing tanginess
• Red Chili Powder: Adds heat and vibrant colour
• Mustard Seeds: Essential for tempering and flavour
• Fenugreek Seeds (Vendhayam): Adds slight bitterness and depth
• Turmeric Powder: Natural preservative and colour
• Rock Salt: Helps in preservation
• Gingelly Oil (Sesame Oil): Enhances taste and shelf life
• Asafoetida (Hing): Improves aroma and digestion

Health Benefits of Mangai Kari

• Rich in Vitamin C: Supports immunity
• Aids Digestion: Thanks to spices like hing and fenugreek
• Natural Preservative Ingredients: No artificial additives
• Boosts Appetite: Tangy and spicy flavors stimulate taste buds

How to Serve Mangai Kari Pickle

This flavorful pickle can elevate any simple meal:

• With curd rice for a comforting combo
• Alongside sambar rice or rasam rice
• With idli, dosa, or chapati
• As a side for traditional South Indian meals

Tips for Perfect Mango Pickle

• Use firm, sour raw mangoes for best results
• Ensure all utensils are dry to increase shelf life
• Heat the oil well and cool slightly before mixing
• Store in an airtight glass jar
• Let the pickle rest for a few days for enhanced flavor

Why You’ll Love This Recipe

• Easy to make at home
• Authentic South Indian taste
• Long shelf life
• Perfect balance of spicy and tangy flavours
• Great accompaniment for everyday meals

Mangai Kari

Niranjana Sankaranarayanan

Mangai Kari is a classic South Indian raw mango pickle made using fresh, unripe mangoes, aromatic spices, and gingelly oil. This tangy and spicy pickle is a staple in many households, especially during mango season, and is loved for its bold flavors and long shelf life.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Pickle

Cuisine South Indian

Servings 200 gram

Equipment

• 1 Tadka pan

Ingredients

  

• 1 no Thothapuri Kilimooku Mangai
• 2 tsp Red chilli powder
• 1/4 ysp Turmeric powder
• 1/4 tsp Fenugreek powder
• 1/4 tsp Asafoetida
• Asd req Salt

To Temper

• 1 tbsp Gingelley oil
• 1 tsp Mustard seeds

Instructions

 

• Use Thothapuri (Kilimooku) mango to make Mangai Kari
• Wash the mangoes thoroughly
• Cut the mangoes into small pieces
• Place the chopped mangoes in a bowl
• Add the spice powders one by one: Red chilli powder, Turmeric powder, Salt, Asafoetida (hing), Fenugreek powder
• Toss well so the spices blend evenly with the mango pieces
• Heat oil and splutter mustard seeds
• Pour the tempering over the mango mixture
• Mix everything well
• Store in a clean, dry container
• Use within 5 to 6 days
• Best enjoyed with curd rice

Keyword Cut mango Pickle, homemade pickle recipe, Mangai kari, Mangai Kari pickle, mango oorugai recipe, traditional South Indian pickle

INSTRUCTIONS

• Use Thothapuri (Kilimooku) mango to make Mangai Kari.

• Wash the mangoes thoroughly. Cut the mangoes into small pieces. Place the chopped mangoes in a bowl.

• Add the spice powders one by one:
  • Red chilli powder
  • Turmeric powder
  • Salt
  • Asafoetida (hing)
  • Fenugreek powder

• Toss well so the spices blend evenly with the mango pieces.
• Heat oil and splutter mustard seeds.

• Pour the tempering over the mango mixture.

• Mix everything well.

• Store in a clean, dry container. Use within 5 to 6 days.
• Best enjoyed with curd rice.

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