Pickles play an important role in the Indian meal. There are lots of varieties of pickles made. The proper pickle takes days to make and it’s a long process. But it stays for a long time. Here I give you an instant version of the mango pickle which is my favorite. It takes minutes yet tastes delicious. Try it out.
Instant Mango Pickle
During the Mango season, this pickle is a must to make on our menu. Usually, Kilimooku or Totapuri variety is used to make this instant pickle. But you can also use any raw mango. We need just basic spice powders to make this pickle. Adjust the chili powder as per your preference
| Pro tip – To give more flavor, you can also add roasted and powdered fenugreek seeds. |
How to make mango pickle
Ingredients used
Method
Clean and chop the mango into small pieces. Heat oil in a pan and add methi seeds, and mustard seeds. When mustard seeds crackle add curry leaves and add red chili powder and salt. After a few seconds add mango and mix. Stir gently till oil coats uniformly. Let it be in heat for a minute and switch it off. Serve once cooled down.
| Pro tip – I love to use coconut oil for this pickle. But you can also use sesame seeds oil. That tastes great too. |
Frequently asked questions
This is the instant version of mango pickle. There is no sun-drying nor we are using lots of oil for this. So if stored properly, this stays good for a week.
Store in an airtight container in the refrigerator. Always use a dry spoon.
Other accompaniments for you
More raw mango recipes
| Love mango? Then check out our Easy mango recipes you need to try before the mango season goes. |
Recipe to make Indian Instant Mango Pickle
Ingredients
Mango – 1 cup finely chopped
Red Chili powder – 1 1/2 tsp
Salt – as required
To temper
Coconut oil – 2 tsp
Mustard seeds – 1 tsp
Methi seeds – 1/4 tsp
Curry leaves – few
Method
- Heat oil in a pan and add methi seeds and mustard seeds.
- When mustard seeds crackle add curry leaves, red chili powder, and salt.
- Add mango and mix.
- Stir gently till oil coats uniformly.
- Let it be in heat for a minute and switch it off.
- Enjoy with curd rice or lemon rice.
Notes
- Adjust chili powder as per your requirement.
- You can also add dry red chili while tempering.
- You can use any oil, but coconut oil is preferred. It gives a nice flavor.
- I used half-ripe mango here as I like little sweetness in my pickle. You can use raw mango.
- Always use a clean, dry spoon.
- Stays good for two days if stored in an airtight container.
Instant Mango Pickle – Kerala style
Equipment
Ingredients
- 1 Cup Mango finely chopped
- 1 1/2 Tsp Red Chilli powder
- Salt as required
To temper
- 2 Tsp Coconut oil
- 1 Tsp Mustard seeds
- 1/4 Tsp Methi seeds
- Curry leaves few
Instructions
- Heat oil in a pan and add methi seeds, mustard seeds.
- When mustard seeds crackle add curry leaves, red chili powder and salt.
- Add chopped mango and mix.
- Stir gently till oil coats uniformly.
- Let it be in heat for a minute and switch off.
- Enjoy with curd rice or lemon rice.
Notes
- Adjust chili powder as per your requirement.
- You can also add dry red chili while tempering.
- You can use any oil, but coconut oil is preferred. It gives a nice flavor.
- I used half-ripe mango here as I like little sweetness in my pickle.
- You can use raw mango. Always use a clean, dry spoon.
- Stays good for two days if stored in an airtight container.
Nutrition
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This post was originally published on August 27, 2016. Now updated with new content and pictures.
Thank you for sharing this recipe. It was really helpful.
Thank you
Sounds delicious! 🙂
Thank you?
Tangy and delicious!!
Ya. It is?
Love it with Curd Rice
True, it goes very well with it?