Instant mango pickle recipe

Name: Instant mango pickle recipe
Prep time: 5 min
Cook time: 10 min
Ingredients: 1 Mango (unripe, Raw ); 1 tsp Red chilli powder (Kashmiri); ⅛ tsp Turmeric; 2 pinch Asafoetida; 2 pinch Fenugreek seeds (roasted & powdered); Salt; 1 tbsp Sesame oil; ¼ tsp Mustard; Red chilli (optional ); 3 pinch Asafoetida

Updated on April 3, 2023 by Raks Anand 38 Comments / Jump to Recipe

Instant mango pickle is a scrumptious condiment made under 10 minutes and very popular dish served in marriage as well as in everyday lunch menu. Let's see how to make this south Asian mango pickle with step by step photos as well as quick video.

When mango is in season, this Instant mango pickle will appear more our kitchen.

Check out my garlic pickle recipe and also my Instant lemon pickle recipe in this website.

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Ingredients
Popular
Top tip
My notes
Method
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About Instant mango pickle

Pickles are known across the world. But there are lot of variations in the method and ingredients.

Likewise, even within India, a pickle varies widely in ingredients and spices used.

Ingredients

What are the ingredients for instant mango pickle?

Firstly, Mango is the main ingredient for this. Any type of mango is fine - despite too tangy or bland, it's your choice. Accordingly the spice level is adjusted.

In south India, Tamil Nadu especially, main ingredients for flavor of a pickle is:

Sesame oil - Use generously to temper & preserve. I like to use cold pressed / wood pressed sesame oil.
Asafoetida - I use generously since that's how I learnt from my mom,
Roasted fenugreek seeds powder - I always have this handy in my pantry, add less for just flavour.
Mustard - Used whole in such instant pickles.

Top tip

Add generous amount oil to give the pickle a glaze as well as for the spices to coat evenly.
I would not recommend adding whole fenugreek seeds as it might give bitter taste when you bite it and no one will like it. Add powder (roast & powder)
In south India, we use sesame oil for pickle which gives best flavor and goes along well with other ingredients. You can swap it with peanut oil if you want.
Using Kashmiri chilli powder gives bright red colour yet mild spice. You can even add mixed if you want to find a balance in spice & colour.

My notes

This pickle is supposed to be made everyday as elders at home say the crunch of the mango should be there. Though I keep it for 3-4 days in fridge, like they say the crunchy fresh texture is best.
If the mango is too sour/ tangy, add more salt and red chilli to balance the taste.

Method

Chopping mango

Firstly wash and pat dry the mango. Then cut into two and slit to two halves.
After that, take out the see carefully. Slice the mango and then stack it to chop finely as show in the picture.

Make Instant mango pickle

To begin with, in a pan/ kadai, heat oil and splutter mustard, then add asafoetida.

2. After that, switch off the stove and add fenugreek seeds powder, turmeric,red chilli powder.

3. Then, add salt, raw asafoetida and mix everything briskly.

4. Finally add the chopped mango.

5. Then, mix to coat all the mangoes evenly.

6. Once done, switch off the flame.

Store in a jar and keep refrigerated, can be used for 4-5 days. Goes well with the cool biryani😎(thayir sadam) 😁. Or even rasam rice or any mild rice varieties.

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5 from 3 votes