Sunday, March 4, 2012

Milagai Mangai

My refrigerator is never without a pickle in it. Either store bought or homemade, something just has to be there. I love these spicy hot, shall we say side dishes? Well yeah, my husband always looks at the quantity of pickle on my plate and exclaims, it is meant to be used as a small accompaniment to food, not as a main dish! 

I love them with curd rice, sambar rice, parathas and dosas.

I really miss the old days when grandma would make jadis & baranis of pickles to be consumed by the entire family. These days, all we get to see are the ready-made ones. Not to sound my own trumpet, but I do prefer the ones I make at home over most of the store bought ones. 

This is one of the easiest pickle recipes, and the best part is, you can start eating as soon as you make it - no need to wait for the juices to start doing their job, of course it does taste better the next day - milagai mangai or raw mango pickle.

Preparation: 10 minutes (not including the time to chop the mango)


Raw Mango - 1, chopped fine
Fenugreek Seeds - 2 teaspoons
Red chilli powder - 2 tablespoons
Salt - to taste


Sesame Oil - ¼ cup
Mustard Seeds - 2 teaspoons 
Asafoetida (Hing) - a pinch


  1. Choose a small raw green mango. It should be firm and sour. If it is soft to touch, it might be on the sweeter side, and will not suit our requirement. Chop it into small pieces.

  2.  Roast the fenugreek seeds until they turn a reddish tinge. 

  3. Cool these and powder them using a dry mixer or a coffee grinder.

  4. Add this powdered fenugreek along with the red chilli powder and salt to the cut mangoes. While adding the salt, use your judgement, you are going to need more salt than you would normally need, to compensate for the heat from the red chilli powder.

  5. Heat the oil and add the ingredients for tempering. Once the mustard seeds splutter, add the tempering to the mango mixture. Mix it thoroughly.

  6. Cut mango pickle or milagai mangai is ready. Store it in an airtight container. They last really long when refrigerated.

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