Indian Mango Pickle (Manga Urugai)

Close-up of tangy South Indian Manga Urugai served in a ceramic jar with gingelly oil being poured over it.

Indian Mango Pickle (Manga Urugai)

Learn how to make traditional South Indian-style raw mango pickle, also known as Manga Urugai. This vegan, preservative-free Indian pickle is full of bold, tangy flavors and pairs beautifully with everyday Indian meals like Dal rice, Paratha, and Curd Rice.

Course accompaniment, condiment

Cuisine Indan, South Indian, Tamil

Prep Time 15

Cook Time 5

Servings people

Calories 215.68kcal

Author Priya Lakshminarayan

Equipment

glass mixing bowl
Small Pan
ceramic container

Ingredients

2 raw mango or kairi
5 teaspoon salt
1 teaspoon mustard powder
2 tablespoon red chilly powder
1 teaspoon methi powder
1 teaspoon turmeric powder
1 teaspoon GF asafoetida
½ cup Gingelly oil

Instructions

Wash and dry the raw mangoes thoroughly to remove any surface dirt or moisture—this step is crucial to prevent spoilage. Cut them into ½-inch cubes using a sharp knife, keeping the skin on for texture and better preservation.💡 Tip: Don’t discard the pulp around the seed—it can be used to make *Instant Mango Thalar Pickle (Manga Thalar Oorugai). Discard the innermost seed.
Transfer the chopped mango pieces to a large, clean, and dry mixing bowl that's preferably glass or stainless steel.
Sprinkle salt generously over the chopped raw mango pieces. 💡 Tip: For the most authentic flavor and longer shelf life, use rock salt or sea salt when making this traditional South Indian mango pickle.
Toss well to ensure every piece is evenly coated—this step helps draw out moisture, reduce the sourness, and acts as a natural preservative.
Cover the salted mango pieces with a clean muslin cloth and secure it with a rubber band. Place the bowl on your kitchen counter (away from direct sunlight) and let it sit at room temperature for 3 to 5 days. 👉 Every day, uncover the bowl, stir the mango pieces well, and cover it again. This daily mixing ensures even fermentation and prevents spoilage.
After 3 to 5 days, when the mango softens slightly and releases its natural juices, add red chilly powder, mustard powder, methi powder, and turmeric powder. These spices infuse bold flavor and act as natural preservatives.
Heat cold-pressed gingelly oil (Indian sesame oil) in a small pan over medium heat. Once hot, add hing (asafoetida) and let it sizzle. Bring the oil to a gentle boil, then immediately turn off the heat.
Carefully pour the hot spiced oil over the mango and spice mixture. The sizzling oil helps release the aromas of the spices and enhances the flavor of the pickle. 📝 Tip: Using gingelly oil not only adds authentic South Indian flavor but also acts as a natural preservative for long shelf life.
Mix the mango pieces thoroughly to coat them evenly with the hot oil and pickle masala. Allow the mixture to cool completely at room temperature. Once cooled, cover the bowl and leave it on the counter (not in the refrigerator) for 4–5 days. Stir it once daily to bring the mangoes settled in the bottom to the top. This resting period helps the raw mango pieces absorb the bold, tangy, and spicy flavors, resulting in a well-balanced and flavorful pickle. Note - Depending upon the weather where you live, pickling could take less or more days.
After 4–5 days, taste a piece—it should be soft, tangy, and bursting with flavor. Add more gingelly oil if needed. If it is slightly bitter to taste, keep it for 1-2 days more. At this stage, transfer the pickle to a clean, dry, and sterilized glass or ceramic pickle jar. Store it in the refrigerator to extend shelf life.
Unlike liquid condiments that can be poured or drizzled, Indian mango pickle is meant to be enjoyed in small portions. Serve 1–2 teaspoons alongside your meal to enhance the flavor of rice, flatbreads, or curries.

Notes

Keep the mango skin on when chopping—the skin adds texture and helps the pieces hold their shape during the pickling process. Cut them into uniform ½-inch cubes for optimal flavor absorption and ease of mixing. When making achar masala, dry roast mustard seeds, and fenugreek seeds. Then grind them to make a coarse powder. Use this in the Mango Achar recipe. You can also air-dry the other spice mixes for a couple of hours to remove any excess moisture from them. For convenience, you can use ready-made Indian pickle masala or spice blends available at Indian stores instead of adding them individually.

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