Happy's Cook

Thursday, January 29, 2015

Instant Mango Pickle | Mom's Special Recipe | Homemade Instant Mango Pickle

Making pickles at home is time-consuming and needs a lot of effort. Being a  full -time working mother, it is very difficult for me to try the traditional pickle recipes in home.  Neither Jany nor me is fond of store brought pickles. Dad usually bring us raw mango from our farm during his visit. So the last time I tried my mom's Instant Mango pickle. I had this recipe in my handwritten notebook. It was a huge hit and both of us loved it. Nowadays, this mango pickle is accompanying curd rice for our lunch box.  This instant pickle can be prepared in a jiffy with no effort and keeps well for weeks in the fridge. Off to the recipe:
Raw Mango - 4(Medium Sized) 
Gingelly Oil - 2 tbsp 
Mustard Seeds - 1 tsp 
Fenugreek - 1 tsp 
Curry Leaves - 2 to 4 Springs 
Red Chilli Powder - 2 tbsp 
Turmeric Powder - 1 tsp 
Asafoetida - a generous pinch 
1. Wash the Raw Mango thoroughly in running water. Wipe it to dry and chop it finely into equal sized small pieces.(Not required to peal the skin). Meanwhile, in a pan heat the oil and allow the mustard seeds to crackle.
2. Then add the fenugreek and roast it for a minute. Now add the curry leaves and allow it to splutter. Add a generous pinch of asafoetida.
3. Now simmer the flame and add the red chilli powder, turmeric powder and required salt. Saute it until the raw smell leaves. Finally add the raw mango pieces and mix it gently in medium flame.
4. Cook it for 3 to 4 mins and switch off the flame. Allow it to cool and store it in a air tight container and refrigerate.
The finger licking mango pickle is ready to be served with curd rice.
Points to remember:
  • Take care not to burn the fenugreek, red chilli powder and turmeric powder. This is the secret behind this instant pickle. 
  • Pealing the skin of the mango is as per your preference. But I prefer to have the skin. 
  • Using gingelly oil, gives great flavour. But you can use sunflower oil as well.
  •  This stays good even for a month if refrigerated and handled properly.
  • It is not required to cook the mango. Just tossing in masala is enough and it tastes good if it is raw.
Warm Regards,
Happy's Cook - Divya


  1. mmmm yumm love mango pickle!!

  2. Always been a fan of instant pickle ..Have tried several times but hasn't come out like urs:P . Will keep the tips in mind while trying next time.

  3. Hi,Nice recepie..
    Where do you get raw mangoes in sydney?

    1. I have seen it in Udhaya Super Market... Also, Mili Shop in Rockdale plaza sells that.. Hopefully it should be available in most veggies shop during the Mango Season in Sydney...


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