Wednesday, December 11, 2013

Raw Mango Pickle | Cut Mango Pickle | Instant Mango Pickle

Raw Mango Pickle / Cut Mango Pickle are the easiest pickle recipe which can be made in a minute. This can be done instantly when u have just raw mangoes at home. Just chop the mangoes and temper!!! That’s it; the pickle is ready to serve for a grand meal. How could our Indian meal get completed without a pickle?

I always have different varieties of pickle at home to accompany our lunch menu. Sometimes it goes either for parathas or with dosas too. Tomato thokku are the best one which I make. It can be served as a pickle or chutney. And the other pickle I mostly prepare is chilli-garlic pickle which suits best for all parathas. Click on the link to get the recipe. This pickle joins the hand when I found raw mangoes in the nearby shop. Check out my other recipe with raw mangoes.

Preparation time: 3-4 mins
Cooking time: 1-2 mins


1 Raw mango/Mangai
1tsp mustard seeds
¾ tsp fenugreek seeds
Few curry leaves (optional)
Generous pinch of asafoetida
Salt (to taste)
1-2 tsp chilli powder
1tsp coriander powder
½ tsp turmeric powder
1-2 dry red chillies
1-2 tbsp oil

How to make it

  • Wash the raw mango; either peel the skin or leave as such. Chop it into small cubes and set aside in a mixing bowl.

  • Slightly roast the fenugreek seeds and dry chillies and make it as a coarse powder and keep aside.
  • In a pan heat oil and temper the mustard seed and add asafoetida,curry leaves (if using).

  • Add the fenugreek-chili powder; follow adding chilli powder, coriander and turmeric powder.

  • It forms a thick paste when combined with oil. Keep in mind to simmer the stove to low-medium flame while doing all these steps. Else the powders can easily get burnt and give bitter taste to the pickle.

  • Transfer this paste to the mixing bowl and blend well with the mango. Add salt as per the taste.
  • Store it in a dry, air-tight container.


  1. Adding chilli powder is my variation of making the pickle. You can just add enough of dry chillies when making the fenugreek-dry chilli powder.
  2. As I already mentioned keep the stove in low-medium flame while making this pickle.
  3. Heat some more oil at the end and add on top of the pickle. This prevents the pickle from getting spoilt easily and also it enhances the taste better.
  4. Using sesame oil (I prefer idhayam ) gives an extraordinary flavor to the pickle.
  5. Storing it in an air tight container is preferable. It helps to retain the flavor and taste. When u need to serve always use a dry spoon and close the lid tightly.
  6. It can be stored for about 2-3 weeks.