this instant mango pickle recipe is quick and easy to make. the recipe of mango pickle is prepared with raw unripe mangoes, mustard seeds, curry leaves and a few spice powders. best part is it takes less than 15 minutes. so if you do not have time or not enough sunlight in your part of the world, then you can easily make this mango pickle.
after preparing the pickle refrigerate it. it will last for about a week in the fridge.
300 grams of mangoes are used. depending on the size of the raw mangoes, the number of mangoes will vary. in the video, i have used one large mango which weighed about 300 grams. when you chop the mangoes, you should get about 1 to 1.25 cups of chopped mangoes.
this instant mango recipe can be easily doubled too. for a spicy taste, you can increase the amount of kashmiri red chili powder.
peeling mangoes is optional and you can skip this part. if the mangoes have tender skin, then no need to peel. if the skin is tough or thick, then peel the mangoes.
after rinsing the mangoes, do dry them naturally or with a kitchen towel.
in the instant mango pickle video sesame oil (gingelly oil) is used. but you can also use mustard oil or sunflower oil.
oil acts as a preservative. but if you want you can reduce the oil. you can store the pickle in a small jar or in a bowl. just cover the bowl tightly and keep in the fridge.
prepare this instant mango pickle and relish with your meals.
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