This recipe of mango pickle is quick, instant and absolutely delicious. No mango season is complete without one or ten batches of this quick mango pickle 🙂 You can make this pickle with very few few ingredients and best part is you can enjoy it immediately. No frills recipe and no fussing over it 🙂 Read on to get the full recipe wit step wise photos.
This instant mango pickle is a staple in most Tamil homes during mango season. Made with raw or unripe mangoes and very few pickling spices, this pickle is really robust delicious and bursting with flavor. I make it in small batches to last for 3-4 days as this pickles tastes best when mango pieces are fresh and crispy.
Raw mangoes are very widely used in Indian cooking. Right from chutney, thokku, rice, panna, dal, pachadi are the a few to name. I love aam ka panna and this pickle the most.
Of all the pickle recipes this mango pickle, tomato pickle and tomato thokku are my most favorite to have with curd rice. But this pickle tastes also very good with sambar rice, lemon rice and khichdi.
This Instant Mango Pickle Recipe
Simple and easy
Needs 7 ingredients
Required minimum cooking and gets ready in 10 minutes.
Vegan and can be made gluten free by skipping asafoetida
So delicious and flavorful
Ingredients You Will Need For Mango Pickle
To make this instant mango pickle, you will need chopped raw mangoes, roasted fenugreek seeds, mustard seeds, turmeric powder, chili powder, asafoetida, salt and oil.
I like to roast and crush fenugreek and methi seeds just before adding to the pickle for more flavor. These seeds along with turmeric powder, asafoetida and chili powder are the pickling spices we use in this recipe.
I always recommend that you use sesame oil for south Indian pickles. Sunflower oil can be used but the signature flavor will be lost. Mustard oil tastes wonderful in north Indian pickles but do not go well with these south Indian ones. Good quality sesame oil not only enhances the taste, also cools the body and balances the heat from pickle, acts as preservative.
How To Make Mango Pickle- Step by Step
First of all select firm unripe mangoes. Rinse then raw mangoes and wipe them well. There shouldn’t be any trace of water or moisture.
Chop them into small cubes. You will need 1.5 cups of chopped raw mangoes. 2 -3 medium sized ones will be good. Transfer to a clean dry bowl.
Add required salt.
Heat a small pan and dry 1/2 teaspoon methi or fenugreek seeds and 1 teaspoon mustard seeds. Roast until few mustard seeds pop and methi seeds turn a bit dark.
Transfer them to a mortar and crush with the pestle well. To that add 1 teaspoon turmeric powder and 1.5 tablespoons red chili powder and 1/2 teaspoon asafoetida powder. Mix well.
Add this prepared spice powder to the chopped raw mangoes.
Mix very well.
Next heat 6 tablespoons sesame oil in a pan very well. Add 1 teaspoon mustard seeds and let it splutter.
Add this hot oil to the chopped mangoes and ix well to coat all the pieces. Let the pickle cool thoroughly.
Store in a clean dry container and use a clean dry spoon to serve. If you want to store the pickle for more than 2 days refrigerate it.
Tips For Making Mango Pickle Perfectly
Select mangoes that are very firm and unripe. You need crisp raw mangoes for best tasting pickle. Even if the mangoes are very slightly ripe, the pickle might turn soggy easily.
Rinse and wipe the mangoes thoroughly. Traces of water or moisture will spoil the pickle.
Do not peel the mangoes, again peeled mangoes will go soggy very fast.
This recipe yields moderately spiced pickle. You can increase or decrease the quantity of spices. Also you can double the recipe.
This pickle stays good for 2 days at room temperature ad 4-5 days in refrigerator. I suggest you prepare small quantities as required.
I hope you will try this easy mango pickle recipe and enjoy as much as we did. Do snap a pic and share on Instagram with hashtag #cookclickndevou and please give a star rating ★ in the recipe card below. Follow us on Pinterest , Instagram, Facebook for more recipes and ideas.
Instant Mango Pickle Recipe
Instant Mango Pickle
1 CUP = 250 ml
Ingredients
- 1.5 cups chopped raw mangoes
- 1/2 teaspoon methi seeds fenugreek seeds
- 2 teaspoons mustard seeds divided
- 1/2 teaspoon turmeric powder
- 1.5 tablespoons red chili powder
- 1/2 teaspoon asafoetida
- 6 tablespoons sesame oil or sunflower oil
Instructions
- First of all select firm unripe mangoes. Rinse then raw mangoes and wipe them well. There shouldn’t be any trace of water or moisture.
- Chop them into small cubes. You will need 1.5 cups of chopped raw mangoes. 2 -3 medium sized ones will be good. Transfer to a clean dry bowl.
- Add required salt.
- Heat a small pan and dry 1/2 teaspoon methi or fenugreek seeds and 1 teaspoon mustard seeds. Roast until few mustard seeds pop and methi seeds turn a bit dark.
- Transfer them to a moratr and crush with the pestle well. To that add 1 teaspoon turmeric powder and 1.5 tablespoons red chili powder and 1/2 teaspoon asafoetida powder. Mix well.
- Add this prepared spice powder to the chopped raw mangoes.
- Mix very well.
- Next heat 6 tablespoons sesame oil in a pan very well. Add 1 teaspoon mustard seeds and let it splutter.
- Add this hot oil to the chopped mangoes and ix well to coat all the pieces. Let the pickle cool thoroughly.
- Store in a clean dry container and use a clean dry spoon to serve. If you want to store the pickle for more than 2 days refrigerate it.
Notes
- Raw Mangoes- Use firm unripe mangoes for best results. Preferably do not peel the mangoes.
- Oil- Sesame oil for taste, flavor and shelf life
- Adjust the quantity of spice powders as per taste
- This mango pickle tastes best with curd rice. Also goes well with sambar rice, khichdi.
- 2 days at room temperature and 4 days in refrigerator.
Nutrition
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