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Instant Mango Pickle | Mango Pickle

Preparation Time: 10 mins | Cooking Time : 10 mins | Recipe Cuisine: Indian | Servings : 2


  • 1 medium sized raw mango

  • 1 tsp kashmiri red chilli powder

  • 1/4 tsp turmeric powder

  • 1.5 tsp salt

To roast & grind:

  • 1/4 tsp fenugreek seeds

To temper:

  • 3 tbsp gingelly oil

  • 1 tsp mustard seeds

  • 2 pinches hing


  1. Wash the raw mango. You can use kili mooku manga or the regular variety raw mango for this.

  2. Chop into bite sized piecs as shown below.

  3. Add salt to it.

  4. Mix it well and Set aside.

  5. In a pan, dry roast fenugreek seed.

  6. Roast until its bolden brown as shown below.

  7. Transfer it to a mixer or hand mortar and pestle, grind it to a coarse mixture. Set aside.

  8. Heat gingelly oil in kadai. Add mustard seeds let it splutter slowly. The heat should not be too high, it should be medium so that mustard seeds can splutter slowly.

  9. Add hing.

  10. Add fenugreek seeds powder.

  11. Add kashmiri chilli powder.

  12. Add turmeric powder. Switch off.

  13. Mix it well.

  14. Transfer the tadka to the pickle.

  15. Mix it well. Instant mango pickle ready!

  16. Serve with curd rice.



  • Make the powder a bit coarse so that it adds a nice crunch to the pickle.

  • Adjust spice level according to your preference.

  • Keeps well for 3-4 days in room temperature. May be it will keep well for 2 more days of refrigerated. Additional oil can be used oil must be boiled and cooled before adding to the pickle to increase the shelf life of the pickle.

  • Choose raw mangoes that are firm. If more oil floats on top (as for any pickle) it increases shelf life so may be add 1/4 cup oil if you want more shelf life. Always use clean spoon every time. Also don't keep steel spoon immersed in the pickle, the pickle will get spoiled easily.

  • This is instant pickle and you need not wait till soaking time. Just make it and serve it.


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