Mango Instant Pickle


  • 2 raw mangoes
  • 2 tablespoons kashmiri red chilli powder
  • 1½ teaspoons salt
  • 4 tablespoons sesame oil
  • 2 teaspoons mustard seeds
  • ½ teaspoon fenugreek seeds
  • 1 dried red chilli
  • ½ teaspoon asafoetida

Note– Please read recipe notes in the end.

Main Equipment Used

Steps In Making

  1. Chop the raw mangoes into small pieces.
  2. Now transfer them in a bowl and add salt and red chilli powder. Mix well and let it rest for 10 minutes.
  3. In a pan add oil and once it heats add mustard seeds, fenugreek seeds, dried red chilli and asafoetida. Toss for few seconds.
  4. Add the chopped raw mangoes in it and cook for 2 minutes. Do not over cook else the mangoes will turn soft.
  5. Once done let it cool down completely and store in a clean, airtight glass bottle and store in the refrigerator for upto 1 week.

Recipe Notes

  • This instant mango pickle is made in small batches as it has a small shelf life.
  • You can adjust the spices and oil as per your taste also. If you like extra spicy pickle then increase the quantity of the red chilli powder.
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