Updated – 26/6/2018.

This instant [Raw]Mango pickle gets done quite often at home or whenever I remember to make them when raw mangoes are available.

Though I have made it several times in the past [since 2009 when this post was originally publishes!], I did not click pictures to update this post.


Last week I picked up a couple of firm raw mangoes from the farmers market just to prepare this pickle and click pics! And here is the old post with new pic!

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Come summer and the air is filled with delicious aroma of the luscious Mango.This is the time for the mango maniacs to indulge in their favorite treats.

Mango is not only used for sweet treats like milkshakes,ice creams,juices,kulfi but also in pickles.

Mango pickles are tasty in their own rights but the original process is a little long.Here is an instant mango pickle recipe that can be used immediately after preparation.No need to wait!

The instant mango pickle is a common thing that is served in weddings and other functions and even though I am not a huge fan of Mangoes, this one made with raw mango has a special place in my heart!

This is a very tasty pickle that goes well with curd rice.Use it the same day or store in a refrigerator for a couple of days.Since we don’t add any preservatives they don’t keep good if left outside for more than a few days. .It is best when used fresh.

Instant Mango Pickle

Here is how to prepare Instant Mango Pickle recipe

Instant Mango Pickle
Prep Time
5 mins
Cook Time
2 mins
Total Time
7 mins
 

A quick and easy pickle that can be served as soon as it is made!

Course: Side Dish
Cuisine: Indian
Author: PJ
Ingredients
  • 1 number Firm Raw Mango
  • 2 teaspoons Sesame Oil
  • 1 teaspoon Mustard seeds
  • A large pinch Asafoetida powder
  • 1 teaspoon Red Chili powder [Adjust to taste]
  • Salt to taste
Instructions
  1. Wash and chop the mango into small pieces. Add salt and keep aside.

  2. Heat oil in a small pan add mustard seeds.

  3. When it pops switch off the heat and add asafoetida powder and chili powder.

  4. Wait for 5 seconds and pour over the chopped mangoes in the bowl

  5. Mix well and serve / store 

Recipe Notes
  • Be sure to use firm and unripe mangoes.
  • Adjust the chili powder to suit your taste
  • Tastes best when made with sesame oil. You can replace it with sunflower oil / rice bran oil.
  • Be sure to add chili powder only after the heat is switched off, else it will get burnt and will spoil the taste of the pickle.
  • This can be kept outside for a day else keep it refrigerated and use as quickly as possible.

Step by step method to prepare Instant Mango Pickle

Wash and chop mango and transfer it to a bowl. Add salt and keep aside.

Heat oil in a pan and add mustard seeds. When it pops, switch off the heat and add asafoetida powder and red chili powder. It will bubble up.

After 5 seconds,pour this onto the prepared mango and mix well.Serve as a side with Curd rice.

This instant mango pickle makes a great side for curd rice

Note:

  • Be sure to use firm and unripe mangoes.
  • Adjust the chili powder to suit your taste
  • Tastes best when made with sesame oil. You can replace it with sunflower oil / rice bran oil.
  • Be sure to add chili powder only after the heat is switched off, else it will get burnt and will spoil the taste of the pickle.
  • This can be kept outside for a day else keep it refrigerated and use as quickly as possible.

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