You can do so much with raw mangoes. But probably one of the most common thing made from raw mangoes in India is the pickle. And considering how vast the country is and each state having it’s own type of cuisine, it is not difficult to guess that there will be many many different varieties of mango pickles too. So yeah, there is a lot of choose from if you are a fan of pickles..:)

The recipe I am sharing today is something I had for the first time after my marriage. I had seen a bottle of finely chopped raw mangoes in the fridge and little did I know that this would miraculously be transformed into a pickle at meal time. And it was almost an instant recipe. I am not a big fan of pickles, unlike Jayesh. But Jayesh and Daddy love pickles, and so this instant mango pickle is something Mummy always makes. Especially if the stock of other home-made pickles is over.

When I was pregnant with Johann, there was one stage in the early pregnancy when I just didn’t like anything I was eating. I had cravings but when it was put in front of me, I wouldn’t want to eat it. This instant mango pickle was one thing I took a liking to and would happily eat my plate of rice with this by the side.

Since I am not a huge “pickle-lover”, I don’t make much of it either. But this instant mango pickle is something that we usually have at home now. Raw mangoes are chopped fine and kept refrigerated in a bottle. At lunch/dinner time, just take as much as you want, add the seasonings and there you have – your pickle is ready!

Instant Mango Pickle

Course: PickleCuisine: IndianDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Total time

10

minutes

A quick and tasty instant mango pickle!

Ingredients

  • Cut Raw Mangoes – 1/2 cup, cut into small pieces with the skin

  • Methi / Fenugreek Powder – 1/8 tsp

  • Hing / Asafoetida – 1/8-1/4 tsp

  • Chilli Powder – 1-1.5 tsp (adjust as per taste)

  • Coconut Oil – 2 tsp

  • Salt – 1/2 tsp

Step by Step Process

  • In a bowl, mix together the cut mangoes with the fenugreek powder, asafoetida, chilli powder and salt.
  • Adjust the spices as per personal taste and preference.
  • Add the coconut oil and mix well. We love to use coconut oil, but you can always replace it with another oil that you prefer.
  • This instant pickle can be stored in the refrigerator for 2-3 days. At serving time, you can warm it for a couple of seconds just so that the coconut oil melts a little.
  • The mangoes can be cut and stored in the refrigerated and when needed, this instant pickle can be made quick and fresh and served.

Recipe Video

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