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    You are here: Home / Pickles / Thokku / Instant Mango Pickle Recipe

    Instant Mango Pickle Recipe

    Last Updated On: Mar 26, 2025 by Sharmilee J

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    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.

    rinse raw mango

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

    cut into bite sized pieces

    3.Add salt to it.

    add salt to taste

    4.Mix it well and Set aside.

    mix well and set aside

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

    roast fenugreek seeds

    6.Roast until its golden brown as shown below.

    roast till golden brown

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

    powder it

    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.

    heat oil, add mustard seeds

    9.Add 2 pinches hing.

    add hing

    10.Add fenugreek seeds powder.

    add fenugreek seeds powder

    11.Add 1 teaspoon kashmiri chilli powder.

    add kashmiri red chilli powder

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

    add turmeric powder

    13.Mix it well.

    mix well

    14.Transfer the tadka to the pickle.

    add to tadka

    15.Mix it well.Instant mango pickle ready!

    mix well

    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!

    If you have any more questions about this Instant Mango Pickle Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

    Tried this Instant Mango Pickle Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe Card

    Print Recipe Pin Recipe

    Instant Mango Pickle | Mango Pickle

    Instant Mango Pickle is a quick and easy to make in just 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.
    Prep Time10 minutes mins
    Cook Time10 minutes mins
    Total Time20 minutes mins
    Servings2 cups
    AuthorSharmilee J

    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 golden 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

    • 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.
    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.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    Filed Under: Pickles / Thokku, RandomPosts, Raw Mango Recipes, Recent Posts, Travel Food Series

    Reader Interactions

    Comments

    1. Veena Theagarajan

      May 13, 2013 at 2:57 pm

      yummy pickle

      Reply
    2. ash anand

      May 13, 2013 at 3:43 pm

      hey shermy ! i've been a huge fan of yours 🙂 🙂
      can i know where the modakam mould is available in coimbatore… i've been searching for it since a long time!!
      many thanks and regars – jayashree

      Reply
      • Sharmilee! :)

        May 13, 2013 at 3:55 pm

        Try in Kamala Stores….not sure though…I got mine from Karaikudi, my native

        Reply
    3. anusha praveen

      May 13, 2013 at 4:07 pm

      ooh that sure is one super manga urukai!

      Reply
    4. Uma

      May 13, 2013 at 8:06 pm

      who can resist this pickle!

      Reply
    5. Sangeetha M

      May 13, 2013 at 10:04 pm

      love this instant mango pickle..ur pics looks too tempting!!

      Reply
    6. CHITRA

      May 14, 2013 at 2:35 am

      yummy , made me drool..

      Reply
    7. AparnaRajeshkumar

      May 14, 2013 at 3:19 am

      lovely color !

      Reply
    8. Dipti Joshi

      May 14, 2013 at 4:12 am

      Mouthwatering pickle! Looks so tempting 🙂

      Reply
    9. Saranya Balaji

      May 14, 2013 at 11:49 am

      lip smacking pickle…ur clicks are too tempting

      Reply
    10. BAGIRATHI DEVI

      May 14, 2013 at 3:29 pm

      Wow I always like mango pickle

      Reply
    11. BAGIRATHI DEVI

      May 14, 2013 at 4:26 pm

      Wow I always mango pickle

      Reply
    12. Uma Ramanujam

      May 14, 2013 at 7:36 pm

      Pickles are must in my home and I stock at least some instant pickle at home. looks tempting.

      Reply
    13. Parul Behl

      April 21, 2015 at 9:04 pm

      do i need to remove the skin of the raw mango

      Reply
      • SHARMILEE J

        April 23, 2015 at 1:35 am

        Yes seed should be discarded…

        Reply
    14. Archana

      April 24, 2015 at 7:22 pm

      Hi sharmi! All ur pics looks so tempting. I tried this recipe and looks like I added a lot of fenugreek seeds and hence the pickle turned out to be having a bitter taste. Any idea how to fix this??

      Reply
      • SHARMILEE J

        April 25, 2015 at 2:20 am

        Try adding little jaggery syrup, let it to boil for 2mins and then switch off….hope that fixes the bitter taste

        Reply
    15. Nithu Roy

      February 26, 2016 at 11:37 am

      hey sharmi….am a BIG fan of your recipes…but abt this mango pickle, i have some doubts…usually its seen to add vinegar and achar powder to the pickle, but you havn't added them in ur recipe.why? will the taste be same?and also the mango is been lightly steamed a bit so that it be soft. i refered some achar recipe books and had put carrot achar and fish achar but they were all without gravy, what abt that?why is it so?

      Reply
      • SHARMILEE J

        February 27, 2016 at 3:24 am

        Each recipe is different…Yes if you prefer it soft you can steam and add it.

        Reply
    16. Gayatri

      October 01, 2024 at 6:59 pm

      Your recipe card defines all the process in short. I usually order pickles online from naturaw or pick up from near stores but after reading the process I really want to try it out. I’ll get back again after trying it out. Anyway great information.

      Reply
    5 from 8 votes (7 ratings without comment)

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