Name: Instant Mango Pickle Recipe | Mango Pickle Kerala Style
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 Bowl
Ingredients: 1 Raw Mango; 1/8 tsp Turmeric Powder; 1.5 tsp Chilli Powder; 2 Pinch Methi Seeds Powder / Fenugreek Powder; Salt (As Required); 2 tbsp Sesame Oil; 1 tsp Mustard Seeds; 1 Red Chilli; 2 Pinch Hing; 1 Sprig Curry Leaves

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Pickle within 15 minutes! isn’t it cool right? Instant Mango Pickle Recipe (with video) and step by step pics. It is a timely recipe when mangoes are in abundance and there is no long preparation or waiting time, it can be eaten immediately. It is always a perfect pair with curd rice, lemon rice, aloo paratha, moong dal khichdi…Try this Mango Pickle Kerala Style, before the mango season ends and you will surely like it.

Find my other interesting recipes like
1. Sambar Sadam
2. Hotel Style Khara Kuzhambu
3. Veg Pulao
4. Tomato Kuzhambu Recipe

Instant Mango Pickle Recipe

Instant Mango Pickle Recipe | Mango Pickle Kerala Style

Prep Time

10 mins

Cook Time

5 mins

Total Time

15 mins

Instant Mango Pickle Recipe / Mango Pickle Kerala Style is a timely recipe when mangoes are in abundance and there is no long preparation or waiting time, it can be eaten immediately.

Course: Pickles

Cuisine: South Indian

Keyword: Instant Mango Pickle Recipe, Mango Pickle Kerala Style

Servings: 1 Bowl

Author: Priya Santhamohan

Ingredients

1 Raw Mango
1/8 tsp Turmeric Powder
1.5 tsp Chilli Powder
2 Pinch Methi Seeds Powder / Fenugreek Powder
Salt As Required

To Temper

2 tbsp Sesame Oil
1 tsp Mustard Seeds
1 Red Chilli
2 Pinch Hing
1 Sprig Curry Leaves

Instructions

First, rinse the skin of mango well and dry it for 2 to 3 hours. Ensure there is no moisture in the mango, for better shelf life. Then, chop the mango finely, with or without skin, as preferred. Also, measure and keep all the ingredients by side. I had fenugreek powder readily in hand if you don't have, dry roast little fenugreek in a pan and once it cools down, grind it in a mixer little coarsely.
To a mixing bowl, add the chopped mango, turmeric powder, chilli powder, fenugreek powder and required salt. Mix everything well and be sure the spice powders coat the mango well.
In a tadka pan, heat sesame oil and add mustard seeds. Once it starts to crack, add red chilli, hing and curry leaves.
Finally, pour the seasoning over the mango and mix everything well. Once it cools down, store it in a clean and dry bottle or jar.
Enjoy this Mango Pickle Kerala Style with a bisibelebath.

Recipe Video

Recipe Notes

Tips for Instant Mango Pickle Recipe

1. After rinsing the raw mango, dry it for minimum 2 hours. Ensure there is no moisture in the mango for better shelf life.

2. I used the raw mango with skin, if you don't prefer, peel the skin and use it.

3. Always slice the raw mango into fine pieces, so the spice powders and flavours get infused well.

4. Furthermore, for vibrant colour use Kashmiri chilli powder, but I used regular one only.

5. Adjust chilli powder as per spice level preferred for this instant mango pickle recipe.

6. Tempering in sesame oil lends more flavour to the pickle. Similarly, mustard oil, sunflower oil can also be used.

7. Add hing and curry leaves generously which adds more flavour to the mango pickle Kerala style.

8. The shelf life of this pickle is 2 days when kept outside and 1 week under refrigeration.

9. Always store it in a clean - dry bottle and use a dry spoon every time to avoid spoiling.
10. Usually in most pickle recipes oil will float on top, which gives long shelf life. Therefore, you can increase the oil to 4 tblsp also.

Method

1. First, rinse the skin of mango well and dry it for 2 to 3 hours. Ensure there is no moisture in the mango, for better shelf life. Then, chop the mango finely, with or without skin, as preferred. Also, measure and keep all the ingredients by side. I had fenugreek powder readily in hand if you don’t have, dry roast little fenugreek in a pan and once it cools down, grind it in a mixer little coarsely.
Instant Mango Pickle Recipe Steps1

2. To a mixing bowl, add the chopped mango, turmeric powder, chilli powder, fenugreek powder and required salt. Mix everything well and be sure the spice powders coat the mango well.
Instant Mango Pickle Recipe Steps2

3. In a tadka pan, heat sesame oil and add mustard seeds. Once it starts to crack, add red chilli, hing and curry leaves.
Mango Pickle Kerala Style Steps3

4. Finally, pour the seasoning over the mango and mix everything well. Once it cools down, store it in a clean and dry bottle or jar.
Mango Pickle Kerala Style Steps4