MANGO PICKLE RECIPE | HOW TO MAKE MANGAI OORUGAI ( URUGAI )

Mango Pickle is a simple , tasty , tangy , finger licking pickle . I love this pickle a lot . I still remember the days when my mom used to get mangoes  fresh from the mango tree in our backyard and make this pickle for us .  Pickle Or Oorugai is one of the common food available in all the south Indian Homes . So now off to today's post Mangai Oorugai or Mango Pickle Recipe .

MANGO PICKLE RECIPE | HOW TO MAKE MANGAI OORUGAI ( URUGAI )

  Mango Pickle- Ingredients

Preparation Time :10 minutes  | Cooking Time : 15 minutes
Recipe Category: Condiments | Recipe Cuisine: South Indian

• Green Mango  -1 number , Chopped in small pieces
• Oil - 2 tablespoon
• Mustard seeds - 1 tea spoon
• Methi Seeds ( Fenugreek Seeds ) - 1/2 teaspoon
• Red Chilli Powder - 2 teaspoon
• Salt - To taste
• Hing -1/8 teaspoon

MANGO PICKLE RECIPE | HOW TO MAKE MANGAI OORUGAI ( URUGAI )

Method:

• In a wok , heat oil . Add the mustard seeds and allow them to pop .

• Now add the Methi seeds and fry for few seconds . Add some hing .  

• Add the chopped Mango ( Mangai )  , Salt and Red chilli Powder .

• Mix the contents well . Cook till the mango becomes soft and it gets mashed as well .

• Cook till the oil separates out from the Mango Pickle ( Mangai Oorugai ) .

• Mango Pickle OR Mangai Oorugai is ready to be served . Enjoy the tangy , spicy , hot Mango Pickle ( Manga Oorugai ) with some Curd Rice .

Check out the Pickle Recipes posted in the blog below :

• Lemon Pickle
• Banana Peppers Pickle
• Capsicum Pickle
• Green Chilli Onion Pickle
• Lemon Chilli Pickle
• Ginger Pickle 

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GINGER PICKLE RECIPE | HOW TO MAKE INJI OORUGAI | PICKLE RECIPES

Ginger Pickle or Inji Oorugai Commonly called in South India is a delicious finger licking pickle that is hot , spicy , tangy and sweet . Pickle Or Oorugai is one of the common food available in all the south Indian Homes . So now off to today's post Inji Oorugai or Ginger Pickle Recipe .

GINGER PICKLE RECIPE | HOW TO MAKE INJI OORUGAI | PICKLE RECIPES

  Ginger Pickle- Ingredients

Preparation Time :20 minutes  | Cooking Time : 15 minutes
Recipe Category: Condiments | Recipe Cuisine: South Indian

• Ginger roots - 250 Grams
• Oil - 2 tablespoon
• Mustard seeds - 1 tea spoon
• Methi Seeds ( Fenugreek Seeds ) - 1 teaspoon
• Red Chilli Powder - 2 teaspoon
• Tamarind Juice - 1/2 cup 
• Salt - To taste
• Hing - 1/4 teaspoon 
• Jaggery ( Vellam ) - a lemon size piece

GINGER PICKLE RECIPE | HOW TO MAKE INJI OORUGAI | PICKLE RECIPES

Method :

• Wash the ginger roots in water to remove any sand . Peel the skin of the ginger .

• Grate the ginger . I used my Food processor to grate them .

• In a wok , heat oil . Add the mustard seeds and allow them to pop . Now add the Methi seeds and fry for few seconds . Add some hing .

 

•  Add the grated Ginger , Salt and Red chilli Powder .

• Mix them well . Add the Tamarind juice .

• Bring the contents to a boil . Add the piece of jagerry .

• Cook till the oil separates out from the Ginger pickle .

 

• Ginger Pickle or Inji Oorugai is done !

• Yummy Tangy Spicy Ginger Pickle or Inji Oorugai is ready to serve .

Check out the Pickle Recipes posted in the blog below :

• Lemon Pickle
• Banana Peppers Pickle
• Capsicum Pickle
• Green Chilli Onion Pickle
• Lemon Chilli Pickle

Cilantro Tomato Chutney Recipe ( Updated with step by Step photo ) - Click here for the recipe

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Lemon Pickle Pressure Cooker Method / elumichai oorugai / எலுமிச்சை ஊறுகாய்

During my school days , I remember my mom making all types of pickle . We never had any store bought pickles at our home . This is one pickle that she makes often . When my parents visited us last summer , We got a good deal of limes , It was 28 big limes for just a dollar from farmers market . This post was in my desktop for a long time , So i thought of posting it today . My mom made this pickle for us . and I was just clicking pics .

Lemon Pickle Pressure Cooker Method / elumichai oorugai / எலுமிச்சை ஊறுகாய்

Ingredients:

• Limes or Lemon - 25 no
• Salt - To taste
• Water - 1/4 cup

To grind:

• Whole Red chilli - 20 no
• Mustard seeds - 3 tsp
• Fenugreek seeds - 2 tsp

To Temper : 

• Oil  -2 tbsp
• Mustard Seeds -3 tsp
• Hing - 1/2 tsp

Method:

Wash the limes in water . Do not cut them . Take the pressure cooker , add the limes and water and cook for 2 hisses .Do not  throw the drained water .Cut the limes , add salt and the drained water and set aside the contents for 3 days . Toss the limes occasionally each day at least once .

Take the heavy bottom wok , add the red chilli and dry roast for few seconds and remove it .

Now add the mustard seeds and dry roast it .

Now dry roast the fenugreek seeds and set aside .

Transfer the dry roasted contents to the mixer .

Run it to a powder .

Now add this powder to the limes on the 4th day .

Mix well .

The last part is tempering . Heat oil and add the mustard seeds and allow it to pop , and add hing .

Transfer these to the limes and mix well .

Store it in an airtight container and use as required . These pickles stay fresh for a long time . If it is kept in the refrigerator  could be used for a year .
Check out other pickle recipes by clicking here .

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Banana Peppers Pickle / Milagai Urgai

Banana Peppers Pickle / Bajji Milagai Urgai

Ingredients:

Bajji Milagai / Sweet Banana Peppers - 4 nos , chopped

Onion - 3 no , chopped
Tamarind juice - 1/2 cup
Chiili powder - 3 tsp
Salt - to taste
Hing - a pinch
Oil - 2 tbsp
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Turmeric powder - 1/4 tsp

Method:

Heat oil in a kadai . Add the mustard seeds allow it to pop , now add urad dhal and fry till it turns brown in colour.

Add the chopped onions and fry till they become translucent .

Now add the Chopped peppers / Bajji Milagai .

Add turmeric powder, hing , chilli powder , salt and fry .

Now add the tamarind juice and bring it to boil . Cook till the water evaporates .

Cook in medium flame till the oil separates out .

Allow this to cool down completely .This can be refrigerated and used up to two weeks .

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CAPSICUM PICKLE | PICKLE RECIPE

I love pickles . I like to make pickle with any vegetable that I get in hand . My mom makes this recipe when I was young and I loved it a lot . Check out the Green chilli Pickle here  which is very similar to this recipe ,  and my MOM's Lemon pickle here. check out the other pickle recipes in my blog by clicking here . Off to today's recipe .

CAPSICUM PICKLE | PICKLE RECIPE

Ingredients:

• Bell peppers / Capsicum - 1 number, chopped in to small pieces
• Onion - 2 number , chopped in to small pieces
• Tamarind Juice - 1/2 cup , thick concentrate
• Oil - 2 tbsp
• Mustard seeds - 1 tsp
• Methi seeds - 1 tsp
• Red Chilli powder - 2 tsp
• Turmeric powder - 1/2 tsp
• Salt - to taste

Method: 

Heat oil in a Kadai , add the mustard seeds and allow it to pop , add the methi seeds and cook till it browns in color .

 

Now add the chopped onions and fry till it be becomes translucent .

Now add the chopped Capsicum, chiili powder ,turmeric powder ,  salt and mix .

Add the tamarind juice concentrate and bring it to boil . Cook till the oil separates out from the pickle.

Allow it to cool . Transfer the contents to a container and store it in refrigerator and use up to 30 - 45 days .

Serve this pickle along with the curd rice .

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Green Chilli Onion Pickle / Milagai Pachadi / மிளகாய் பச்சடி

Green Chilli Onion Pickle / Milagai Pachadi / மிளகாய் பச்சடி

Ingredients:

Green Chilli - 15 no  , Slit ( Can be adjusted depending on the spice level )
Onion - 4 no , Chopped
Tamarind Juice Extract - 1 cup
oil -1 tbsp

Salt - to taste


Recipe:

In a shallow pan , Heat oil and add  the chopped onion and the slit green chilli .
Fry till the onions become translucent.

Now add the tamarind juice extract and salt and bring it to boil.

Cook till the oil separates out.

Store in the container and use it for a month or refrigerate and use for 3 months.

Serve with curd rice.

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Lemon chilli pickle

Lemon chilli pickle

Lemon chilli pickle

Lemon chilli pickle

Lemon chilli pickle

Ingredients:

Lemons- 7 nos
Green chilies- 15 nos
Mustard seeds - 8 tsp
Fenugreek -4 tsp
Cooking oil – 1 cup
Red chili powder 3 tbsp
Turmeric powder 1 tbsp
Salt- To taste
Red chilli's-10 nos, split in to two

Recipe:

Wash and dry lemon and green chilies separately.
Cut lemon in to quarters and green chilies into small pieces.
Squeeze 1 lemon and make a juice .
Add salt and squeezed lemon juice to lemon and green chilies and keep it in a glass bowl for a week.Each day in the morning give a stir and set aside for a week.
In a pan,Heat oil ,add the mustard seeds and allow it to pop,add the fenugreek seeds, and slit red chilli's and transfer the contents from the glass bowl ,add chilli powder and turmeric powder and cook till the lemon becomes soft.
Take a clean jar fill it up with the above pickle.
Store it in a clean and dry place.
It can be refrigerated and used fr 6 months.
Pickle is ready to eat .

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