mango pickle recipe
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Maa Vathal Urugai

Pickle made using sun dried mango pieces soaked in brine.
Prep Time5 d
Cook Time15 mins
Course: Condiments
Cuisine: South Indian
Servings: 1 small bottle
Author: Radhika


For the Pickle:

  • Raw firm Mango - 2
  • Rock salt - 2 handfuls 1/2 cup approx.,
  • Maa vathal or Sun dried mango - 1 cup

For the Maa Vathal:

  • Mustard seeds - 1/2 tbsp
  • Gingelly oil - 1/3 cup

For the Pickle Powder:

  • Mustard seeds - 3 tbsp
  • Fenugreek seeds - 2 tsp
  • Red chili powder - 1/4 cup
  • Rock salt - 2 tsp


Make the maa vathal:

  • Wash and wipe the raw mangoes. Cut into small bite sized pieces and discard the seed.
  • Transfer to a clean and dry ceramic jar or glass bottle. ( I used a glass bottle ).
  • Add the rock salt and shake well to distribute evenly.
  • Close with a lid or cover the mouth with a cloth and secure it with an elastic band and set aside.
  • Keep shaking the bottle every 4 hours. Do it for 2 days.
  • On the 3rd day, the mango pieces will be swimming in the brine water.
  • Place a colander into a bowl and dump the entire contents of the bottle into it and let it drain completely.
  • Return the brine water to the glass bottle. Close with lid and set it aside.
  • Spread the mango pieces on a clean cloth or plate (preferably tambaalaor a plastic sheet.
  • Place it in the sun and let it dry completely.
  • Let it dry in the sun for 2 to 3 days.
  • On the evening of the final day of sun drying, return the dry mango pieces to the bottle to soak in the brine water.
  • Close with a lid and keep it aside.
  • You can store it as such and it will remain good for more than a year.
  • You can remove little by little whenever you wish to make pickle.

Make the Pickle Powder:

  • Heat a pan and dry roast fenugreek seeds, shaking the pan so that it gets roasted well. Take care not to burn the seeds. Transfer it to a bowl to cool.
  • To the same pan add mustard seeds.
  • Dry roast for a few seconds while stirring with a ladle.
  • Transfer both to a mixie jar and grind it to a coarse powder.
  • Now add red chili powder, rock salt and grind it to a fine powder and set aside.

Make the Pickle:

  • Heat a pan with gingelly oil.
  • When it is hot, add mustard seeds and let it crackle. Switch off the stove.
  • Add the pickle powder and mix well briskly.
  • Measure 1 cup of maa vathal from the brine and add it to the pan. If you take some brine when measuring & add it to the pan, it is alright.
  • Mix well and let the contents cool down completely.
  • Maa vathal urugai is ready.
  • Transfer the pickle to a clean, dry jar and use as needed.
  • Repeat the pickle making process to the rest of the maa vathal in brine whenever you want to make the pickle.