Instant Mango Pickle | How to make Instant Mango Pickle

By Anjana Rao  |  27th May 2016  |  
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  • Instant Mango Pickle, How to make Instant Mango Pickle
Instant Mango Pickleby Anjana Rao
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About Instant Mango Pickle Recipe

Summer is here so is the most awaited mango season if ripened mango is the king of fruits then raw mango is no less than a queen when making pickles. Summer season brings back memories of grandmas making wonderful mango pickles while the whole family eagerly waits to get the first taste of pickle. Pickle making is a ritual with every household having their own recipe for pickle making believe it or not even though ingredients are pretty much same but every pickle will have a unique taste. Making a big batch of pickle which lasts you for an entire year is a tedious process which requires both time, effort and ofcourse patience!!! On the contrary making instant mango pickle is a quick fix solution if you are craving for some homemade mango pickle, it is easy hardly takes any time to prepare and if handled carefully stays good for a month in refrigerator.

Instant Mango Pickle is one dish which makes its accompaniments tastier. With the right mix of flavours, Instant Mango Pickle has always been everyone's favourite. This recipe by Anjana Rao is the perfect one to try at home for your family. The Instant Mango Pickle recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Instant Mango Pickle is 20 minutes and the time taken for cooking is 3 minutes. This is recipe of Instant Mango Pickle is perfect to serve 10 people. Instant Mango Pickle is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Instant Mango Pickle. So do try it next time and share your experience of cooking Instant Mango Pickle by commenting on this page below!

Instant Mango Pickle

Ingredients to make Instant Mango Pickle

  • 1 Big raw mango
  • 1 tbsp red chilli powder
  • 3/4th tsp roasted fenugreek powder
  • 1 ½ tsp mustard powder
  • 1/4th tsp asafoetida
  • 2 tbsp sesame oil
  • salt to taste

How to make Instant Mango Pickle

  1. Wash the mango and wipe it dry. Cut the raw mango into small pieces with the skin on.
  2. Heat oil in a heavy bottomed vessel till almost hot and turn off flame. Add asafoetida to the oil and allow the oil to come to room temperature.
  3. Take a dry bowl or vessel, add chopped mango pieces, red chili powder, salt, roasted mustard powder and roasted fenugreek powder and combine well.
  4. Add asafoetida infused oil and mix.
  5. Leave the pickle to rest for 8-12 hours.
  6. Store in a clean, dry container and refrigerate.

My Tip:

you can add little jaggery if you like it sweet.

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