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closeup shot of freshly made instant mango pickle in a glass container
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5 from 1 vote

Instant Mango Pickle

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 
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: condiment
Cuisine: Indian
Servings: 1 cups
Calories: 459kcal


  • 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


  • 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.


  • 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.
Shelf Life:
  • 2 days at room temperature and 4 days in refrigerator. 


Calories: 459kcal