“Instant Mango pickle” is one of the very few Indian pickles that don’t require resting under the sun or storing till it matures (which usually takes forever… and a day!). It gets done in about 10 minutes, and you can eat a bowlful of it (unlike other pickles, a bowlful of which would probably send you into a food coma)! The only downside to this slurp-a-licious instant mango pickle, it does not have a shelf life as long as the rest of the pickles from India. It will last for about 10 days when refrigerated. Well, with me around, it hardly survives for a day. I cannot keep my hands off this jar of instant mango pickle!

Instant Mango Pickle

Mangoes are lusted after in India. Fondly called “the King of Fruits”, mangoes are the only reason (unless there is a Cricket World cup scheduled!) Indians look forward to summer. Unlike some parts of the US and other countries of the world, India hardly faces harsh winters. Without the misery of being under house arrest due to 100 ft of snow (ok, I am exaggerating. But, it is almost as tall as me, so it must be 100 😛 ) and  having to step outside looking like humpty-dumpty, the lure of sultry summers is a non-existing concept. However, the Universe has a way of making the human race optimistic. It offers you something unique every season to make you look forward to the next one.

Raw mango Pickle recipe

In this case, it is luscious, succulent fruits like mangoes. Big-small, round-oval, ripe-raw, sweet-sour, mangoes of all shapes and sizes fill the markets, vending carts and homes, all over the country.  Desserts, savory food, pickles and tons of mango recipes are borrowed from friends, aunts, neighbors and mango in some form or the other graces our meals every single day, all through summer!

I might not blog a recipe for a National holiday or a festival, but mango recipes during summer is a must. Incidentally, instant mango pickle recipe happens to be the 6th Mango recipe on the blog. Just the second summer since I started blogging and 6 amazing recipes shared!(You can refer to all the mango recipes here). And my bank of mango recipes is still going strong!

Instant Mango Pickle

Instant mango pickle recipe will be the last for this year’s mango mania but rest assured that I am leaving you with a treasure for a recipe. Made with raw mangoes, this more-salsa-like-pickle-recipe will keep you craving for more, just one more bowl!

It can also be served as a side with this Khichadi, naan bread and yogurt rice. Here is the recipe for:

Indian Mango Pickle recipe

Instant Mango Pickle


Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Serves: Makes 1.5 cup pickle



  • 1 1/2 Diced raw mango
  • 1/4 cup Mustard oil
  • 1 tsp Mustard seeds
  • 1/4 tsp Methi (fenugreek) seeds
  • 8-10 curry leaves Curry leaves
  • Salt to season
  • 1 tbsp sugar


  1. Heat the mustard oil until it smokes and then let it cool down slightly.
  2. Add the mustard seeds, curry leaves.
  3. Add the methi seeds, red chili powder and turmeric and turn off the heat immediately.
  4. Pour the seasoned oil over the diced mangoes.
  5. Add the salt and sugar and mix well.
  6. Let the pickle rest for 10-15 minutes before you serve.
  7. You can refrigerate the pickle for up to 10 days.

My Take:

Other flavor inducing ingredients that can be added to this pickle:

1) Cumin Seeds

2) Fennel seeds

Yummily Yours'


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  1. haha yes I think I said the same thing in one of my previous posts, the only reason Indians look forward to summer is mangoes! I have never made mango pickle before but I love how easy this recipe is, I am sure my hubby “the mango fanatic” will love it!

  2. Mango pickle looks so tempting! And loved the fact this is instant! 🙂

  3. In the photo it looks like no peeling? So, you leave the rind on the mango when you dice it?

    Thanks for the recipe — I’m going to give it a try!

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