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Instant Mango Pickle
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5 from 2 votes

Instant Mango Pickle

Instant Mango Pickle is made withthe season's fresh mangoes. As the name suggests it is an instant and quickly done pickle,
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Condiments
Cuisine: Indian
Servings: 10
Calories: 51kcal
Author: sharmila kingsly

Standard 1 cup measures 240 ml


  • 2.5 cups Raw Mango cut into cubes
  • 1 tsp Red Chilli powder – 1 tsp
  • ½ tsp Fenugreek Powder – ½ tsp
  • ¼ tsp Turmeric Powder – ¼ tsp
  • Salt as needed

To Temper:

  • 2 tbsp Sesame Oil
  • 1 tsp Mustard Seeds
  • ¼ tsp Fenugreek Seeds
  • Hing /Asafoetida a generous pinch
  • 2 Red Chilli
  • 2 spring Curry Leaves


  • Dry Roast fenugreek seeds until they turn light brown. Allow them to cool down and grind to a fine powder and set aside.
  • In a pan add in oil once it becomes hot add in Mustard Seeds, Fenugreek seeds let it splutter. And then add dry red Chili, Hing, and Curry Leaves.
  • Cut the Mango into small cube-sized pieces. Once the tempering is done add the Cut Mango pieces into the pan and mix well. Let it cook for 2 mins.
  • Next add in Red Chilli powder.
  • Also add in Turmeric Powder andSalt
  • Finally, add in the roasted fenugreek powder. Combine everything.
  • Mix everything and allow it to cook for another 1 min and then switch off the flame. Once it cools down store it in a sterilized jar.



  •  The pickle stays good for a week.
  •  Always use a clean spoon for a longer shelf life.
  •  Tastes good with Curd Rice.
  •  Don’t skip Sesame oil in the pickle as it gives the flavour to the pickle.


Calories: 51kcal | Carbohydrates: 6.4g | Protein: 0.4g | Fat: 3g | Saturated Fat: 0.4g | Potassium: 72mg | Fiber: 0.7g | Sugar: 5.7g | Calcium: 6mg
Keyword Instant Mango Pickle, Mango pickle
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