Instant Mango Pickle Recipe

Instant Mango Pickle is a quick and easy to make and comes together in under 15 minutes. This is an instant mango pickle served in weddings, festivals, celebrations and also as a part of Onam Sadya menu. Learn to make Instant Mango Pickle Recipe with step by step pictures and video.

Instant Mango Pickle is quick and easy to make and gets done in just few minutes. So when you are a hurry to make pickle or when sudden guests arrive and you want a meal spread with pickle this is just for you. This is a 15 minute instant pickle made with raw mango and also a staple at home.

Jump to:

• About Instant Mango Pickle
• Instant Mango Pickle Video
• Mango Pickle Ingredients
• How to make Instant Mango Pickle
• Expert Tips
• Serving & Storage
• FAQS
• 📖 Recipe Card

About Instant Mango Pickle

This Mango Pickle is an instant version made using raw mango, spices, salt and oil. Usually pickles are involved in a process of letting it soak for months and made ready. But this Instant Mango Pickle is quick to make that it can made and served in just 15 minutes.

This Mango pickle is called Aam ka char in Hindi, Kadumanga or Nurukku Manga Pickle in Malayalam, Manga Oorugai in Tamil. Mango Pickle and that too instant, who can resist?! Forget about the soaking and waiting time : this is an instant version, can be done in a jiffy and served instantly.

Pickles are usually loaded with oil to increase the shelf life but what I like about this instant mango pickle is that it uses less oil unlike most pickles. As it can be made quickly you can make a small batch and use it.

Instant Mango Pickle Video

It brought me my child hood memories of our house, train journeys and picnics when Instant Mango Pickle accompanied any dish – curd rice or chapathi or any variety rice. I have had it almost every day in summer as we had a Mango Tree at our house which yielded Mangoes sackful every week. Our Mango variety was Neelam and we shared it with friends and relatives & still we had lots left out.

It took avathars of Mango pachadi, Manga sambar, Mango rice – any one of it will be cooked almost every other day in summer. Mango pickle in different forms – Mango thokku, sweet mango pickle, spicy raw mango pickle in different bottles were available anytime during the Mango season! 

Curd Rice and Mango Pickle is a match made in heaven so the best combo for curd rice is this mango pickle. As raw mangoes are in season you can make and enjoy with curd rice. Make sure to use unripe raw mangoes that are firm.

Similar Recipes

• Maanga thokku
• Sweet mango pickle
• Mango chunda

Mango Pickle Ingredients

• Raw Mango : There are quite a lot of varieties of raw mango and the most accessible variety which is available in shop (Kilimooku /Totapuri) is too good for this recipe. Make the Instant Mango pickle within a day or two of buying to get good tanginess or it might get slightly sweeter when allowed to ripe! We can use the same recipe for Vadu Mango and other variety as well, however, slice / cut it smaller based on their shape.
• Spice Powders – Kashmiri chili powder and turmeric powders are used. I tried with Kashmiri Chilli powder and Normal Chilli Powder. While Kashmiri Chilli Powder gives color and less hot, Normal Chilli powder is not too red but hot. Add or reduce the quantity of chilli powder depending on the spiciness you love to taste.
• Oil – Sesame or Gingelly oil is mostly used for pickles. However you can use regular cooking oil too.
• Fenugreek seeds – Fenugreek seeds are roasted and grind to a powder and added to have a balance in flavor and diet.
• Tempering – Oil is heated then mustard seeds is spluttered and added to pickle.

How to make Instant Mango Pickle

1.Wash a medium sized raw mango. You can use kili mooku manga or the regular variety raw mango for this.

2.Chop into bite sized small pieces as shown below.

3.Add salt to it.

4.Mix it well and Set aside.

5. In a pan, dry roast 1/4 teaspoon fenugreek seed.

6.Roast until its golden brown as shown below.

7.Transfer it to a mixer or hand mortar and pestle, grind it to a coarse mixture. Set aside.

8.Heat 3 tablespoon sesame oil in  kadai. Add 1 teaspoon mustard seeds let it splutter slowly. The heat should not be too high, it should be medium so that mustard seeds can splutter slowly.

9.Add 2 pinches hing.

10.Add fenugreek seeds powder.

11.Add 1 teaspoon kashmiri chilli powder.

12.Add 1/4 teaspoon turmeric powder. Switch off

13.Mix it well.

14.Transfer the tadka to the pickle.

15.Mix it well.Instant mango pickle ready!

Expert Tips

• Adjust spice level according to your preference.
• Keeps well for 3-4 days in room temperature. May be it wil keep well for 2 more days if refrigerated. Additional oil can be used to increase shelf life.
• Choose raw mangoes that are firm. Amma said if more oil floats on top (as for any pickle) it increases shelf life so may be add 1/4 cup oil if you want more shelf life.
• Always use clean spoon every time. Also don’t keep steel spoon immersed in the pickle, the pickle will get spoiled easily.
• This is instant pickle and you need not wait till soaking time. Just make it and serve it.

Serving & Storage

Instant Mango Pickle is best with curd rice! 3-4 pieces are served and the serving goes on for 3 or more times for any pickle addict! It is one of the ingredient in Onam Sadhya. It also goes well with variety rice, roti / chapathi, paratha, methi thepla, meals in any form. 

Store in a clean dry jar keeps well for 2 days in room temperature and in fridge for minimum 10 days.

FAQS

1.Is Instant Mango Pickle and Mango Thokku same ?

No they are not. Mango Thokku needs lot of soaking time, also needs much of cooking while Instant Mango Pickle is a quick partial no cook recipe.

2.How it is different from Mango Pickle ?

In Mango Pickle, we chop into small pieces cut  slices, sun dry it and temper it. Therefore the taste is more intense while the instant variety is a bit mild.

3.What are the dishes that go well with Instant Mango Pickle?

Curd rice, Chapathi / Roti, Thepla, Variety Rice, Meals!

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📖 Recipe Card