Instant Mango Pickle Recipe
Instant Mango Pickle is a quick, flavourful condiment made with raw green mangoes, chili powder, salt, roasted fenugreek, hing, mustard seeds, and gingelly oil. The mangopieces are mixed with spices and tempered oil, then rested for a few hours to absorb the flavors. It’s ready to eat the same day, stays for about a week at room temperature, and longer when refrigerated. For extended shelf life, add extra oil and a little vinegar.
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
If you want the pickle to stay longer (for months), add ½ cup oil and a little vinegar while mixing. The extra oil and vinegar act as preservatives.
Use raw, firm, and sour green mangoes. Avoid ripe ones, as they release water and spoil quickly.
Kashmiri chili powder gives a bright red color with mild heat. If you like it spicier, mix a little regular red chili powder.
Always roast fenugreek seeds before grinding. Raw fenugreek can taste bitter.
After tempering mustard seeds in oil, let the oil cool slightly before adding the spices. This prevents the burning of the spice mix.
Use a clean, dry glass jar (ceramic or porcelain also works). Avoid plastic or metal jars. Never use a wet spoon. Moisture is the main cause of spoilage in pickles.
Even though it’s “instant,” resting for a few hours (or overnight) helps the mango absorb spices and enhances flavour.
Can be stored at room temperature for 1 week or in the fridge for longer.