Sesame Mango Pickle

16 Dec

Nuvvu Pindi ooragaya / Nuvvulu vuragaya


Sour Raw Mango 1
Red Chile Powder 1 cup
White Sesame Seeds Powder 1 cup
Salt 3/4 cup
Sesame Oil 2 cups

Method of preparation:

Wash, clean and pat dry mango.
Cut the raw mango with the seed into big chunks.

If the mango is not sour enough, reduce the quantity of salt.
In a clean mixing bowl, mix raw mango chunks, red chile powder, sesame seeds powder and salt together with half a cup of oil.
Then transfer all the mixed ingredients in to a clean sterilized jar.
Leave the jar for 3 days and on 4th day add remaining oil until most of the mango chunks are soaked.
Seal the jar with a muslin cloth and leave it 5 – 10 days for the pickle to develop.
If taken care to use dry utensils and to not expose to humidity (moisture spoils the pickle), the pickle stays fresh for a year.

Notes: White sesame seeds powder is nothing but the finely ground white sesame seeds.


4 Responses to “Sesame Mango Pickle”

  1. Nags December 16, 2008 at 10:34 pm #

    This seems like such an easy recipe!

  2. durriya June 15, 2009 at 4:15 am #

    sesame seeds—-in hindi what is it

    • anusharaji June 15, 2009 at 8:19 am #

      sesame seeds = til
      put the mouse on it to find translations.


  1. Fenugreek Mango Pickle | Talimpu - July 4, 2009

    […] powder and enough salt to the pickle and stir. Add oil if required. Variations:Plain Mango Pickle, Sesame Mango Pickle, Garlic Mango Pickle, etc… Other Names: Menthi Ooragaya, Methi Dana Achaar.SHARETHIS.addEntry({ […]

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