How to make Instant Mango Pickle (Totapuri Mango) – Easiest side-dish for Rice recipes
Instant Cut Mango Pickle Recipe – This has to be easiest Pickle recipe ever. It takes about 20 minutes to make but tastes yum when had with Rice or even Rotis. Easy to follow recipe here.
Alternate names for this pickle are – Totapuri Mango Pickle or Kili Mooku Maanga Urugai (Tamil) or Totapuri Uppina Kaayi (Kannada).
Pickles are an integral part of traditional South Indian meal menus. You can find it served with Lunch or Dinner thali menus. And not surprisingly every household in South India has the tradition of making and storing pickles, especially during the hot summers of India (March – June).
The pickle that we are making here is perhaps the easiest that you can make – all this under 15 minutes or less. It is also referred to as Cut Mango Pickle in many parts of Karnataka and Tamil Nadu. This dish is technically not a pickle since it is not marinated or pickled (which is how pickles are usually made).
So why is this so popular in South India? Three reasons – they are easy to make, instant (10-15 minutes), and goes superbly well with Rice-based dishes in South India. We generally make it almost every day during the Mango season and it is a match made in heaven for Curd Rice – that South Indians love 🙂
In fact, pickles seem to be made only for Curd Rice that is served at the end of a South Indian meal menu. However, it goes very well with other Rice based dishes such as Variety rice, Rice-Sambar, or Rice-Rasam. You can also use this as an additional accompaniment for even Parathas, Rotis, and Chapathis (Check Roti Recipes here). This particular Instant Mango pickle is also served in festivals, wedding menus, and grihapravesham (house warming) meal menus during the Indian summer season.
The recipe consists of only 4 ingredients – Raw Mango, Chilli Powder, Salt and mustard (for tadka). The Mangoes that we have traditionally used in our household is the Totapuri variety but you can use other Mango varieties as well. Just that the final taste will vary based on the Mango that you are going to use.
Totapuri mango is also called as Kilu Mooku Mango in Tamil (Kili Mooku – beak of a parrot). Totapuri Mango is perhaps the only Mango that is consumed raw and not as much when it is ripe. It’s got this unique tangy flavor which makes it the perfect candidate for this Instant pickle. You can also add a pinch of asafoetida if you want to further bring in flavors.
Though our family recipe recommends that you use raw mangoes, you can also experiment with slightly ripe (or a Mango which is on the verge of ripening). Slightly ripe Mangoes are a little juicy and make this dish kid-friendly. The taste and texture is tangy and spicy, and a little juicy.
Note that this pickle has to be consumed instantly. So prepare it right before a meal and serve immediately. Though it can stay for about 3-4 hours, we don’t recommend that you store it as it can spoil easily. You can technically consume it when refrigerated but once you refrigerate it, it loses freshness because refrigerating will dry out the moisture.
Check other Mango Recipes:
Main course dishes that you can serve with this Instant raw mango pickle:
See other Indian Rice Recipes here.
Ok, it’s your turn. Try this Instant Raw Mango Pickle Recipe, below.
Instant Raw Mango Pickle (using Totapuri Mango)
- 1 no. Mango Semi Ripe. We prefer Totapuri Mangoes for this.
- 1 teaspoon Chilli Powder
- 1 teaspoon Salt
- 1 teaspoon Mustard seeds
- 1 teaspoon Oil for frying the Mustard seeds
How to make:
- Wash the mangoes thorougly.
- Chop them into 1-inch cubes and add them into a bowl.
- Add Salt and then shake the bowl lightly so that the salt gets embedded into the mangoes.
- Add chilli powder into the bowl.
- Toss this mangoes well and stir it with a spoon so that the chilli Powder and salt are evenly mixed.
- In a small tadka Kadai, heat a teaspoon of oil.
- Add mustard seeds, wait until they sputter.
- Add this tadka to the mango pickle.
- Serve this with Rice or even Rotis.