Instant mango pickle | Raw mango pickle

Instant mango pickle a quick instant pickle in just 15 mins. This is an instant mango pickle served in weddings, festivals, celebrations and also in Onam sadya menu etc.

Instant mango pickle is quick and easy to make and gets done in just few minutes. Lets get on to learn Instant mango pickle recipe with step by step pictures and video.

About Instant Mango Pickle

This mango pickle is called Aam ka char in hindi and 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. I have already posted a sweet version of mango pickle and mango thokku already….so have your pick.

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! 

Serving Suggestions

• 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. 
• Use oil generously for the Instant Mango pickle to last for nearly a week unrefrigerated and lasts even a month when refrigerated. 
• Do not have the spoon always inside the pickle container as it will considerably reduce the shelf life. 

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.
• Red Chilli Powder : 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.

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Instant Mango Pickle | Mango Pickle

Mango Pickle is a tangy & salty pickle made by tempering chopped mango with spice powders. Mango Pickle Recipe presented here is an easy& simple recipe that could be made in minutes. Mango Pickle is a great accompaniment for rice meal & prominently made for marriages.

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Servings2 cups

AuthorSharmilee J

1x2x3x

Ingredients

• 1 medium sized raw mango
• 1 teaspoon kashmiri red chilli powder
• 1/4 teaspoon turmeric powder
• 1.5 teaspoon salt

To roast & grind:

• 1/4 teaspoon fenugreek seeds

To temper:

• 3 tablespoon gingelly oil
• 1 teaspoon mustard seeds
• 2 pinches hing

Instructions

• Wash the raw mango. You can use kili mooku manga or the regular variety raw mango for this.
• Chop into bite sized piecs as shown below.
• Add salt to it.
• Mix it well and Set aside.
• In a pan, dry roast fenugreek seed.
• Roast until its bolden brown as shown below.
• Transfer it to a mixer or hand mortar and pestle, grind it to a coarse mixture. Set aside.
• Heat gingelly oil in  kadai. Add mustard seeds let it splutter slowly. The heat should not be too high, it should be medium so that mustard seeds can splutter slowly.
• Add hing.
• Add fenugreek seeds powder.
• Add kashmiri chilli powder.
• Add turmeric powder. Switch off. Mix it well.
• Transfer the tadka to the pickle.
• Mix it well. Instant mango pickle ready!
• Serve Instant Mango Pickle with curd rice.

Video

Notes

• Make the powder a bit coarse so that it adds a nice crunch to the pickle.
• Adjust spice level according to your preference.
• Keeps well for 3-4 days in room temperature. May be it will keep well for 2 more days of refrigerated. Additional oil can be used oil must be boiled and cooled before adding to the pickle to increase the shelf life of the pickle.
• Choose raw mangoes that are firm. 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.

Nutrition Facts

Instant Mango Pickle | Mango Pickle

Amount Per Serving (25 g)

Calories 35 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 0.2g1%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Sodium 235mg10%

Potassium 30mg1%

Carbohydrates 2g1%

Fiber 0.3g1%

Sugar 2g2%

Protein 0.2g0%

Vitamin A 189IU4%

Vitamin C 5mg6%

Calcium 4mg0%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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How to make instant mango pickle

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

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

3.Add salt to it.Pin

4.Mix it well and Set aside.Pin

5. In a pan, dry roast fenugreek seed.Pin

6.Roast until its bolden brown as shown below.Pin

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

8.Heat gingelly oil in  kadai. Add mustard seeds let it splutter slowly. The heat should not be too high, it should be medium so that mustard seeds can splutter slowly. Pin

9.Add hing.Pin

10.Add fenugreek seeds powder.Pin

11.Add kashmiri chilli powder.Pin

12.Add turmeric powder.Switch off.Pin13.Mix it well.Pin

14.Transfer the tadka to the pickle.Pin

15.Mix it well.Instant mango pickle ready!Pin

Serve with curd rice.Pin

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 Instant is Instant Mango Pickle ?

Instant to the extent of cooking it in 15 mins while the regular mango pickle needs lot of preparatory time and an hour of cooking time.

3.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 “pickly” while the Instant variety is lesser pickly but it definitely gives that flavour.

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

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

Expert Tips

• Make the powder a bit coarse so that it adds a nice crunch to the pickle.
• 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 of refrigerated.Additional oil can be used oil must be boiled and cooled before adding to the pickle to increase the shelf life of the pickle.
• 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 everytime. Also dont 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.

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