Summer in India brings many things—long days, ripe fruits, and a kitchen filled with the irresistible aroma of pickles in the making. One of the most nostalgic and flavorful staples is raw mango pickle. But what if you could capture that bold, tangy flavor without waiting for days? Instant Raw Mango Pickle – your shortcut to homemade magic!
This quick version needs no sun-drying or weeks of resting. It’s ready to eat in just a few hours and brings the same punchy taste you’d expect from a traditional batch.
Watch the video here:
Instant Raw Mango Pickle
Cuisine: IndianDifficulty: Easy15
minutes5
minutes20
minutesCraving something spicy, tangy, and full of flavor—without the wait? This instant raw mango pickle is your quick fix to satisfy traditional taste in minutes!
Ingredients
1 tbsp Oil
1 tsp Mustard
1 tsp Jeera
½ tsp Methi
1/2 tsp Turmeric
½ tsp Hing
3 medium Raw Pickle Mangoes
Salt, to taste
½ tsp Jaggery (optional)
1 tsp Chilli Powder
1 tsp Kashmiri Chilli Powder
- Seasoning
1 tbsp Oil
1 tsp Mustard
Few Curry Leaves
Directions
- Cut the raw mangoes into small pieces. Pat them dry thoroughly with a clean kitchen towel or paper napkin. This step is important to prevent moisture from spoiling the pickle.
- Heat some oil in a kadai/pan. Once hot, add mustard seeds, cumin seeds, and fenugreek seeds. Let them splutter.
Add turmeric powder and a pinch of hing, giving it a quick stir. - Add the cut mango pieces to the tempered oil. Mix well so the spices coat the mangoes. Add salt and jaggery.
Cook the mixture on medium heat until the mangoes soften slightly. - Once the mango mixture is cooked and cooled, transfer it to a blender.
Add regular chilli powder and Kashmiri chilli powder. Blend into a smooth, fine paste. - In the same kadai, heat a little oil. Add mustard seeds and curry leaves for tempering.
Once they splutter, pour this seasoning into the blended mango paste and mix thoroughly. - Your instant tangy raw mango pickle is ready! Transfer it to a clean, dry glass jar.
Store in the refrigerator. It stays fresh for up to a month. - Serve this as a side with hot rice and ghee, idli, dosa or on a toast for a spicy twist.
Notes
- Use firm, green mangoes with no soft spots
- Always dry your mangoes after cutting and utensils thoroughly to prevent spoilage
- Refrigerate for longer shelf life
