Go Back

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
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