Authentic Raw Mango & Fenugreek Recipe – South Indian Pickle

Last Updated on 4 months by Neha Deshmukh

Authentic Raw Mango & Fenugreek Recipe – South Indian Pickle

Introduction

Oh, pickles! Is there anything more satisfying with a simple South Indian meal? This raw mango and fenugreek pickle (maavadu kai pachadi, as my grandmother called it) is a family favorite, and I’m so excited to share it with you. It’s tangy, spicy, and has this incredible depth of flavor from the roasted fenugreek. I first made this when I was trying to recreate my paati’s (grandmother’s) recipe, and honestly, it took a few tries to get it just right! But trust me, it’s worth the effort.

Why You’ll Love This Recipe

This pickle isn’t just delicious; it’s surprisingly easy to make. It comes together in under 10 minutes, though it needs a little time to mature and let those flavors meld. It’s a fantastic way to use up raw mangoes, and the fenugreek adds a unique, almost nutty flavor that you won’t find in other pickles. Plus, it’s a wonderful accompaniment to rice, curd rice, or even just a simple roti.

Ingredients

Here’s what you’ll need to whip up a batch of this flavorful pickle:

• 2 tablespoons Gingelly Oil (Sesame Oil) – about 30ml
• 1 cup diced raw mangoes – roughly 150g
• 1 teaspoon fenugreek seeds – about 5g
• 2 teaspoons mustard seeds – about 10g
• 1 teaspoon asafetida (hing) – about 4g
• 2 tablespoons red chili powder – about 15g
• 4 teaspoons salt – about 20g
• 1 teaspoon vinegar – about 5ml

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Gingelly Oil (Sesame Oil) – Regional Variations & Benefits

Gingelly oil, also known as sesame oil, is the traditional oil for South Indian pickles. It has a distinct nutty aroma and flavor that really shines through. You can find it in most Indian grocery stores. In Tamil Nadu, they often use a cold-pressed variety for the best flavor.

Raw Mangoes – Choosing the Right Variety

You want mangoes that are still firm and tart – not ripe at all! The best varieties are the ones that are slightly green with a hint of pink. Totapuri or Benarasi mangoes work wonderfully. About 150g of diced mangoes is perfect for a small batch.

Fenugreek Seeds – Flavor Profile & Traditional Uses

Don’t skip the fenugreek! Roasting the seeds is crucial. It unlocks their aroma and adds a beautiful, slightly bitter note to the pickle. My amma (mother) always said fenugreek aids digestion too!

Mustard Seeds – Types & Impact on Flavor

We’re using black mustard seeds here. They have a more pungent flavor than yellow mustard seeds. When they splutter in the hot oil, it’s a sign that the flavors are about to bloom.

Asafetida (Hing) – Unique Properties & Substitutions

Asafetida, or hing, has a really unique, pungent smell (don’t be alarmed!). It adds a savory depth to the pickle and is also known for its digestive properties. If you can’t find it, a tiny pinch of garlic powder can be used as a substitute, but it won’t be quite the same.

Red Chili Powder – Spice Level & Regional Preferences

I use Kashmiri red chili powder for its vibrant color and mild heat. Feel free to adjust the amount to your liking. Some families in Andhra Pradesh prefer a spicier pickle, using a blend of chili powders.

Salt – Type & Importance in Pickling

Use a good quality, non-iodized salt. Iodized salt can sometimes make the pickle softer. Salt is crucial for preservation, so don’t skimp!

Vinegar – Role in Preservation & Flavor

A little vinegar helps with preservation and adds a nice tang. I use white vinegar, but you can also use apple cider vinegar.

Step-By-Step Instructions

Alright, let’s get pickling!

1. First, dry roast the fenugreek seeds in a dry pan over medium heat for 2-3 minutes, until fragrant. Be careful not to burn them! Once cooled, coarsely grind them using a mortar and pestle. A spice grinder works too, but a mortar and pestle gives it a lovely texture.
2. Now, heat the gingelly oil in a pan over medium heat. Once hot, add the mustard seeds and let them splutter. This is important – you want to hear that pop!
3. Reduce the heat to low and add the asafetida. Let it sizzle for a few seconds.
4. Add the diced raw mangoes, red chili powder, salt, and ground fenugreek. Mix everything really well, ensuring the mangoes are coated in the spice mixture.
5. Finally, stir in the vinegar. Give it one last good mix.
6. Turn off the heat and let the mixture cool completely.

Expert Tips

• Make sure all your utensils are completely dry. Water can lead to mold.
• Don’t overcrowd the pan when roasting the fenugreek seeds.
• Taste and adjust the salt and chili powder to your preference.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: If you like it milder, reduce the red chili powder. For extra heat, add a pinch of cayenne pepper.
• Festival Adaptations (Ugadi, Diwali): This pickle is a staple during festivals like Ugadi (Telugu New Year) and Diwali.
• Regional Variations – Tamil Nadu, Andhra Pradesh, Karnataka: In Tamil Nadu, they sometimes add a pinch of turmeric powder. Andhra Pradesh versions are often spicier, and Karnataka pickles might include a touch of jaggery for sweetness.

Storage Duration & Best Practices

Once cooled, transfer the pickle to an airtight glass or ceramic jar. Store it in a dry, cool place away from direct sunlight. It will taste even better after a few days as the flavors meld.

Serving Suggestions

This pickle is incredibly versatile! Serve it with:

• Steaming hot rice
• Cooling curd rice
• Warm rotis or parathas
• As a side dish with sambar and rasam

Storage Instructions

Properly stored, this pickle can last for up to 6 months. Always use a clean, dry spoon when taking out portions to prevent contamination.

FAQs

What type of mango is best for this pickle?

Totapuri or Benarasi mangoes are ideal, but any firm, tart, raw mango will work.

Can I use a different oil instead of gingelly oil?

While gingelly oil is traditional, you can use sunflower oil or peanut oil as a substitute, but the flavor won’t be quite the same.

How can I adjust the spice level of this pickle?

Reduce the amount of red chili powder for a milder pickle, or add a pinch of cayenne pepper for extra heat.

What is the purpose of adding vinegar to the pickle?

Vinegar helps with preservation and adds a nice tang to the pickle.

How long does this pickle typically last if stored properly?

Up to 6 months, if stored in an airtight container in a cool, dry place.

What is asafetida and where can I find it?

Asafetida (hing) is a pungent spice used in Indian cooking. You can find it in most Indian grocery stores, usually in powder or resin form.

Can I make a smaller batch of this pickle?

Absolutely! Just halve or quarter the ingredients to make a smaller batch.