Instant Mango Pickle

Mango pickles are favourite for many people. Mango pickles and Curd rice serves as a good combination too. It can be taken with any food. Make this mango pickle easily at home and store it for upto one month in refrigerator and use it with curd rice to beat the heat this summer.

Instant Mango Pickles

YIELD –2 cups


Raw Mango - 2
Chilli powder - 1 tsp.
Salt - as per taste
Oil - 4 tbsp.
Mustard, Urid dhal, curry leaves - little.
Hing - 1/4 tsp.
Fenu greek seeds - 1/2 tsp.


  1. Cut to magoes to small cubes. (Make sure the mangoes are not ripe)
  2. Add chilli powder, salt and set aside for 15 to 30 minutes.
  3. Heat oil in a pan.
  4. Season it with mustard, urid dhal, fenugreek seeds and hing. 
  5. Add the raw mangoes and saute for one minute or less.
  6. The pickle is ready.

Sending this recipe to Pickle and chutney event hosted by Ammaji's Recipe :

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