Maangai Pisiru / 5 minute mango pickle


Maangai Pisiru / Pickle
Maangai Pisiru / 5 minute mango pickle

Maangai Pisiru or this is also called as ‘Thundu maangai’ , this is a quick fix when you are craving for pickles.” ‘Tis the season of making mango pickles” , so start off this season by making this 5 minute pickle.

Yep!! you read it right , it just takes 5 nimitssss!!! its very simple and hassle free. If you are bored of having oily and salty pickles or those vinegar based ones , you can opt for this.

It tastes yummmmm…mmm…mmm!! with curd rice. Also goes very well with dal-chaawal and phulkas.


We choose between two types of mangoes , one is called as ‘Killi mooku maangai’ , it resembles the beak of a parakeet hence the name , and another one is called as “Thokku maangai” , it is exclusively used to make pickles and thokku. The one I’ve used is “Thokku Maangai” , chop it into small pieces , put it in a bowl and add a tsp of turmeric , red chilly powder and salt. Mix them using a spoon. Take a tadka pan , on medium heat , add 2 tsps of sesame oil , add a pinch of asafoetida , mustard seeds and few curry leaves , saute them for about 30 seconds and add it to the mango mixture and mix them well. Serve this after about 15 minutes or you can dive in immediately like I do 😀 😉

5 Minute Mango Pickle


  • Cuisine: south indian
  • Style of Preparation: pickles
  • Yield: 4
  • Course or type: side dish
  • Preparation Time: 5minutes
  • Difficulty: easy


1 cup chopped raw mango
1 tsp red chilly powder
1 tsp turmeric
to taste salt
2 tsps sesame oil
1 tsps mustard seeds
pinch asafoetida
5 curry leaves


  1. Chop the raw mango to your desired shape. You need not peel its skin.
  2. Add the powders ( turmeric , red chilly and salt) , mix this with a spoon.
  3. Take a tadka pan , on medium heat , add sesame oil and all the other ingredients mentioned under ‘Tempering’.
  4. Transfer this to the mango mixture and mix.

  • This method can be used to a half ripened mango too.
  • You can eat this directly like a snack with tea / coffee or it is best served with curd rice or dal-chaawal.
  • This preparation of pickle has a shelf life of one day.

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