Instant mango pickle\ keethu manga urugai Recipe

Instant Mango Pickle, also known as Keethu Manga Urugai, is a tangy and spicy South Indian condiment made with raw mangoes. This pickle is quick and easy to prepare, requiring minimal ingredients. The raw mangoes are sliced and mixed with a blend of spices, including mustard seeds, fenugreek seeds, red chili powder, and turmeric powder. The pickle is then tempered with oil and seasoned with curry leaves and asafoetida. It can be enjoyed as a side dish with rice, roti, or dosa.

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12minstotal
10minsPrep
2minsCook
12m.total
10m.Prep
2m.Cook
Instant mango pickle\ keethu manga urugai
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ingredients serve

Ingredients for Instant mango pickle\ keethu manga urugai Recipe

  • 1/4 Raw Mangoes
  • 0.13 teaspoon Salt
  • 0.13 teaspoon Red Chili Powder
  • 0.06 teaspoon Turmeric Powder
  • 0.03 teaspoon Fenugreek Powder
  • 1/4 tablespoon Oil
  • 0.06 teaspoon Mustard Seeds
  • 0.03 teaspoon Asafoetida
  • as required A Few Curry Leaves

Directions: Instant Mango Pickle\ Keethu Manga Urugai Recipe

Cooking Directions

  • STEP 1.Wash and dry the raw mangoes. Cut them into small pieces.
  • STEP 2.In a mixing bowl, add the mango pieces, salt, red chili powder, turmeric powder, and fenugreek powder. Mix well.
  • STEP 3.Heat oil in a pan and add mustard seeds. Once they splutter, add asafoetida and curry leaves. Pour this tempering over the mango mixture and mix well.
  • STEP 4.Allow the pickle to cool down and then transfer it to a clean, dry jar. Store it in a cool and dry place.
  • STEP 5.Serve the instant mango pickle as a side dish with rice, roti, or dosa. It can be stored for up to a month.

Cooking Tips

  • Choose raw mangoes that are firm and slightly sour for the best taste.
  • Adjust the spice level according to your preference by adding more or less red chili powder.
  • Make sure to use a clean and dry spoon every time you take out the pickle to maintain its freshness.
  • For a variation, you can add roasted and powdered fenugreek seeds for an extra flavor.

Storage and Serving

  • Store the instant mango pickle in a clean, dry jar in a cool and dry place.
  • Serve the pickle as a side dish with rice, roti, or dosa.
  • It can be stored for up to a month if properly stored and handled.
Nutrition
value
53
calories per serving
4 g Fat2 g Protein2 g Carbs3 g FiberOther

Current Totals

  • Fat
    4g
  • Protein
    2g
  • Carbs
    2g
  • Fiber
    3g

MacroNutrients

  • Carbs
    2g
  • Protein
    2g
  • Fiber
    3g

Fats

  • Fat
    4g

Vitamins & Minerals

  • Calcium
    141mg
  • Iron
    2mg
  • Vitamin A
    54mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    13mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    0mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    42mg
  • Manganese
    < 1mg
  • Phosphorus
    61mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp