Instant Mango Pickle

5 from 3 votes

Delicious instant mango pickle prepared with green mangoes and chili powder—a lip-smacking pickle recipe with minimal ingredients and hardly any soaking time.

Prep Time10

Cook Time20

Resting Time (optional)15

Total Time45

Course: Entree, Main Course

Cuisine: South Indian

Keyword: instant mango pickle, Instant Raw Mango Pickle

Servings:

Calories: 52kcal

Author: Srividhya G

Ingredients

Measurement Details: 1 cup=240ml; 1 tbsp= 15ml; 1 tsp=5ml;

1 green mango After cutting into small square pieces, I got about 2 cups
2 tsps salt start with one tsp, this varies based on the sourness of the mango
2 tsps red chili powder to taste,

To Temper:

1 tbsp oil
2 tsps mustard seeds
1 tsp fenugreek powder
1 tsp asafoetida

Instructions

Add salt to the chopped mango and leave it for 15 to 30 minutes. Adding salt helps the mango and salt blend well, but this process oozes some water. You can skip this soaking process also.
Now add the red chili powder and mix well.
Heat the kadai and add oil.
Once the oil is heated, add mustard seeds, fenugreek seeds, and hing.
When mustard seeds start spluttering, add it to the pickle mixture.
Mix well, and that’s it. The pickle is ready.

Notes

Adjust salt and spices as per your preference.
Tempering Measures: Two tsps of mustard seeds and one tsp of fenugreek powder might sound more for this recipe. But they act as a natural preservative. You can reduce the methi seed powder to ½ tsp or add one tsp of seeds and ½ tsp of mustard seed powder. In that case, cut the mustard seeds to 1 tsp.
You can increase the oil measure to 1.5 tbsp.

Nutrition