Instant Mango Pickle Recipe
Instant mango pickle is a quick and easy way to enjoy the tangy taste of raw mangoes. It is a popular Indian condiment that adds flavour to meals. Unlike traditional pickles that take weeks to prepare, instant mango pickle can be ready in just a few hours. It is perfect for those who want a homemade pickle without the long waiting time. This pickle combines raw mangoes, spices, and oil to create a delicious and tangy side dish.
Why Make Instant Mango Pickle?
Making instant mango pickle at home is simple and convenient. You can control the spice level, salt, and oil according to your taste. It is healthier than store-bought pickles because it contains no preservatives or artificial flavours. Homemade pickle also gives a fresh and authentic taste. Using raw mangoes ensures a tangy flavour that pairs well with rice, roti, paratha, or even sandwiches.
Ingredients for Instant Mango Pickle
The main ingredient is raw green mangoes. They should be firm and sour for the best taste. Other ingredients include Kashmiri red chilli powder, roasted fenugreek powder, mustard seeds, hing (asafoetida), salt, and gingelly oil. Vinegar can also be added to preserve the pickle longer or if the mangoes are not sour enough. All these ingredients are easily available and make the pickle aromatic.
Quick Preparation
Instant mango pickle is very easy to make. First, wash and dry the mangoes completely. Then, chop them into small cubes. Mix the mango pieces with salt, chilli powder, fenugreek powder, and hing. Heat the oil and temper it with mustard seeds. Pour the oil over the mango-spice mixture and mix well. Add vinegar if desired. Let the pickle rest for a few hours to allow the flavours to blend.
Serving Suggestions
This instant mango pickle is a perfect side dish for daily meals. It goes well with plain rice, dal, roti, or parathas. You can also enjoy it with sandwiches, wraps, or even as a topping for snacks. Its tangy and spicy flavour enhances the taste of any dish.
Storage Tips
Store the pickle in a clean, dry glass jar. Always use a dry spoon to take out the pickle. At room temperature, it lasts up to a week. Refrigerated, it can stay fresh for 2–3 weeks. For longer storage, add extra oil and vinegar. Proper storage ensures the pickle remains tasty and safe to eat.
Instant mango pickle is a must-try recipe for pickle lovers. It is quick, tangy, and full of flavour. Making it at home is easy, and it adds a special touch to everyday meals. With simple ingredients and a few steps, you can enjoy this delicious Indian condiment anytime. Try this instant mango pickle recipe and experience the perfect balance of tanginess and spice in every bite.
Instant Mango Pickle Recipe
Ingredients
- 500 g Raw green mangoes washed, wiped completely dry, cut into small cubes
- 2 tsp Salt
- 3 tsps Kashmiri Red chili powder adjust to taste
- 1 tsp Mustard seeds
- 1 tsp roasted Fenugreek methi seeds powder
- 1 tsp Asafoetida hing
- ¼ – ½ cup Gingelly sesame oil (see notes)
- 1 –2 tbsp vinegar optional – add if mangoes are not sour enough or to preserve the pickle longer
Instructions
- Wash, dry, and cut mangoes into small cubes or thin slices.
- Mix with salt. Let it sit for 30–60 minutes
- Heat gingelly oil until smoking point, then let it cool slightly.
- In a small bowl combine the Kashmiri chilly powder, asafoetida, and roasted fenugreek powder.
- Add mustard seeds to the oil and let it splutter.
- Turn off the heat and let the oil cool slightly. Add the spice mixture and saute until the raw smell of the spices disappear.
- Pour over the mango mixture and mix well. Allow it to cool.
- Always ensure mango pieces are fully coated with oil. The oil layer protects the pickle from air and extends shelf life.
- Let the pickle sit for at least 1–2 hours before serving for the flavours to develop.
Storage
- Store in a clean, dry glass jar.
- Keeps for up to 1 week at room temperature, and longer (2–3 weeks) if refrigerated.
- Always use a clean, dry spoon when serving.
Notes
Frequently Asked Questions
Instant mango pickle usually lasts up to 1 week at room temperature and 2–3 weeks in the refrigerator. Adding more oil and a little vinegar helps it stay for months.
No, only raw green mangoes (firm and sour) should be used. Ripe mangoes release water and spoil the pickle quickly.
Gingelly (sesame) oil adds a unique flavour and preserves the pickle well. You can substitute with mustard oil or any neutral cooking oil, but the taste will differ.
No, for an instant version, just wash, wipe completely dry, and chop the mangoes. There should be no moisture, or the pickle will spoil.
This usually happens if fenugreek seeds are not roasted before grinding or if the oil is overheated and burns the spices.
Yes. Use Kashmiri chilli powder for colour and mild heat. Reduce the amount of chilli powder if you prefer it less spicy.
Not always. But vinegar is helpful if you want to preserve the pickle longer or if your mangoes are not sour enough. It balances the flavour and increases shelf life.
You can eat it within 1–2 hours, but it tastes best when rested for a few hours or overnight to let the mango soak up the spices.
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