Instant Mango pickle
Recipe type: Sides
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 200gms
Instant mango pickle is easy and ready to eat in minutes. Spicy tangy pickle makes meals even more interesting.
  • 1 medium sized raw mango (200 gm)
  • 2 tbsp of oil (30 gms)
  • 2 tbsp of chili powder (20gms)
  • 0.5 tbsp salt
  • 0.5 tbsp sugar
  • 1 tbsp mustard seeds
  • 0.5 tbsp fenugreek seeds (methi seeds)
  • 1 tsp coriander powder
  • 1 tsp hing (asafoetida)
  • 1 tsp turmeric
  1. Choose a firm raw mango and chop it into thinly sliced pieces.
  2. Transfer the pieces to a deep bowl.
  3. Add coriander powder, chili powder, salt and sugar to the mango pieces and mix well.
  4. Let it marinate for 30 mins.
  5. Meanwhile, roast 0.5 tbsp of mustard seeds on low heat for 2 mins,
  6. Transfer this roasted mustard seeds on the chopping board and crush the seeds using rolling pin.
  7. Dust off the mustard skins and use the de-shelled mustard seeds.
  8. Heat a saucepan on medium and add oil. Let the oil heat.
  9. Once the oil heats, add mustard seeds, methi seeds and de-shelled mustard to the oil.
  10. Turn off the flame and add hing (asafoetida), 1 tsp of chili powder.
  11. Let the oil cool down.
  12. Then add this oil to the pickle and mix well.
  13. Serve immediately.
  14. Store this pickle refrigerated.
Recipe by When chai met biskit at