Instant Mango Pickle Recipe | Mango Pickle Kerala Style

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

Priya Santhamohan

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.

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Prep Time 10 mins

Cook Time 5 mins

Total Time 15 mins

Course Pickles

Cuisine South Indian

Servings 1 Bowl

Calories

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. 

Video

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.

Keyword Instant Mango Pickle Recipe, Mango Pickle Kerala Style

Method for Mango Pickle Kerala Style

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.

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.

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

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.

Enjoy this Mango Pickle Kerala Style with a bisibelebath.

Mango Pickle Kerala Style