Instant Mango Pickle or Aam Ka Achar; Craving that tangy, spicy kick but don’t have time to wait for traditional pickles? This mango pickle is just what you need! Whip it up in minutes for a burst of flavor that’ll transport your tastebuds to India. The star of the show is fresh, raw green mangoes, diced into small pieces. We’ll coat them in a blend of zesty spices like mustard seeds, chili powder, fenugreek, and few other spices for that authentic pickle punch. The best part? No canning, no fermentation, just pure instant gratification. This pickle comes together so quickly, you can make it right before serving. It’s perfect for snacking straight from the jar with some paratha. Forget waiting weeks for pickles to ferment. This fast and flavorful instant mango pickle is ready to party on your plate in almost no time at all!
There’s just something magical about the combination of puckery sour mango with robust Indian spices. Each bite of this instant pickle packs a serious flavor punch of tang and heat that’s utterly addictive. The tart, green mangoes provide a bright, fruity base while the spices build a deep, complex warmth that makes your tastebuds tingle. Even though it comes together rapidly, this instant pickle doesn’t sacrifice any authenticity. The careful spice blend is one you’ll find in many traditional Indian pickles and chutneys. Mustard seeds add a nutty pop, chili powder brings the signature South Asian heat, and fenugreek lends those coveted curry notes. It’s a testament to how a few quality ingredients can create incredible flavor.
This recipe is a real game-changer for anyone who loves Indian food and zingy, sour pickled flavors. No more limiting yourself to bland supermarket buys or waiting forever for homemade pickles to ferment. With this instant version, you’re just minutes away from a jar of electrifying, shelf-stable pickle with a serious tang that can wait patiently in the fridge until you need a burst of vibrant sourness and heat on your plate.
Ingredients
• 5-6 Medium Sized Fresh Green Raw Mangoes
For Coarse Powder
• ¼ cup Split Mustard Seeds/Rai Na Kuria
• 2-3 tbsp Split Fenugreek Seeds/Methi Na Kuria
• 2 tbsp Cumin Seeds/Jeera
• 1 tbsp Fennel Seeds/Saunf/Variyali
• 1 tbsp Onion Seeds/Kalonji (Opt.)
Other ingredients
• ¼ cup Kashmiri Red Chili Powder
• 1 tbsp Turmeric Powder
• 2 tbsp Salt
• ¼ Cup Mustard Oil
• 1 tsp Asafetida/Hing
Method:
1. Wash, clean, and cut sour/tart mangoes into small pieces, removing the seed or hard center portion.
2. Keep the diced mangoes aside.
3. Add all the coarse powder ingredients (likely spices like fennel, mustard, fenugreek, etc.) into a blender jar and make a coarse spice powder, being careful not to over-blend.
4. In a mixing bowl, combine the diced mangoes, prepared coarse spice powder, Kashmiri chili powder, turmeric, and salt. Mix well and set aside.
5. Heat mustard oil in a small tempering pan. Once hot enough, add asafoetida (hing) and immediately pour the hot oil over the mango mixture.
6. Mix thoroughly and allow to cool completely. Your instant mango pickle is now ready!
7. Once cooled, store the pickle in a glass or ceramic jar for up to 1 month. Refrigerate after 3-4 days.
Tips:
• Use baby/young mangoes for best results, as their skins are tender and soft.
• If using larger mangoes, peel off the tough skin before dicing.
• You can add coriander seeds to the coarse spice powder mixture.
• If your mangoes are not sour enough, add 1 tbsp white vinegar or 1/2 lime’s juice to the pickle before pouring the hot oil.
• Allow the pickle to rest for a few hours after making to allow flavors to meld.
- 5-6 Medium Sized Fresh Green Raw Mangoes
- For Coarse Powder
- ¼ cup Split Mustard Seeds/Rai Na Kuria
- 2-3 tbsp Split Fenugreek Seeds/Methi Na Kuria
- 2 tbsp Cumin Seeds/Jeera
- 1 tbsp Fennel Seeds/Saunf/Variyali
- 1 tbsp Onion Seeds/Kalonji (Opt.)
- Other ingredients
- ¼ cup Kashmiri Red Chili Powder
- 1 tbsp Turmeric Powder
- 2 tbsp Salt
- ¼ Cup Mustard Oil
- 1 tsp Asafetida/Hing
- Wash, clean, and cut sour/tart mangoes into small pieces, removing the seed or hard center portion.
- Keep the diced mangoes aside.
- Add all the coarse powder ingredients (likely spices like fennel, mustard, fenugreek, etc.) into a blender jar and make a coarse spice powder, being careful not to over-blend.
- In a mixing bowl, combine the diced mangoes, prepared coarse spice powder, Kashmiri chili powder, turmeric, and salt. Mix well and set aside.
- Heat mustard oil in a small tempering pan. Once hot enough, add asafoetida (hing) and immediately pour the hot oil over the mango mixture.
- Mix thoroughly and allow to cool completely. Your instant mango pickle is now ready!
- Once cooled, store the pickle in a glass or ceramic jar for up to 1 month. Refrigerate after 3-4 days.
If using larger mangoes, peel off the tough skin before dicing.
You can add coriander seeds to the coarse spice powder mixture.
If your mangoes are not sour enough, add 1 tbsp white vinegar or ½ lime's juice to the pickle before pouring the hot oil.
Allow the pickle to rest for a few hours after making to allow flavors to meld.
One Response to “Instant Mango Pickle”
I’m part Iraqi and we remember mango pickle with joy. ‘Amba. Typically from India, Mumbai more precisely. I’ve made it as best I could but using fermentation. I actually appreciate the slow process.