Instant Mango Pickle

  • Prep Time : 10m
  • Cook Time : 4m
  • Ready In : 15m

If I were to pick one of all the many things I miss about my Mom’s cooking, then I would probably choose pickles. She made the most awesome, mouthwatering, fingerlickingly delicious pickles with raw mangoes, cabbage, cauliflower, carrots, amla… you name it- she was so good.

The other day, when we happened to go to Southall unprecedentally, we decided to make the most of the trip, and visit the grocery shops (a rare treat from my husband, who absolutely abhors going to desi shops for grocery shopping) and have a desi dinner.

Now Southall being Southall, is full of Asians and the grocery shops cater to the sub-continent’s tatse.

My son was discovering fruits and vegetables that he had not seen before. And I was jumping for joy, because I had found small raw mangoes (kairi)- perfect for an instant pickle.


To me, summer is incomplete without this raw pickle, I love it so much.


  • 8 small Raw Mangoes (medium sized)- finely chopped- 2 cups 2 tbsp 100 ml 1 tbsp 2 tsp 1 tsp
  • Red Chili Powder- 2 tbsp
  • Mustard seeds 2 tsp
  • Fenugreek Seeds- 1 tsp
  • Asafoetida (hing)- 2 tsp
  • Salt- 2 tbsp
  • Turmeric powder (haldi)- 1 tsp
  • Oil- 100 ml


1. Wash and let the raw mangoes( kairi) dry completely. Wipe with a kitchen towel very carefully and remove every trace of moisture. This is probably the most important thing to remember while making any recipe for pickles.


Slice the mangoes. If you have really tender mangoes, then the inner seed is soft, like the ones in my picture, and can be removed easily. If the seed has turned harder, it gets a bit harder to cut with a knife.

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2. The next thing is to  cut the mangoes into small pieces. Cut according to the size you like. I love the tiny miniscule bits of mango in this recipe.


Now for the spices.  Dry roast the mustard seeds for 2 minutes. Keep aside.

Dry roast the fenugreek seeds for 1 minute.

At no cost, should you move away or stop stirring while you do this because both the mustard and fenugreek seeds tend to burn quickly. Then they get bitter and that will be the end of our pickle adventure.

So, its just 2 minutes.. stir, stir stir.. keep aside. Let cool.

3. And while its cooling, we turn our attention to the mangoes again.. those lovely tart beauties that are happily sitting in their bowl.

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Salt them. You do need a LOT of salt for pickles, because that it what keeps them from spoiling. But since this is an instant pickle, and will not keep for      more than 7-10 days anyways, that too, refrigerated, we can certainly do with a little less of the white powder.

Mix well.


4. Add in the turmeric powder and the chilli powder. Mix well.

5. By now, the mustard and fenugreek seeds would’ve cooled down, pop them into a coffee grinder and powder them . I depend on my trusted Bamix for this.

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6. Pour the spice mix over the salted raw mangoes and mix well.

Cover with a cling film and keep away for a few hours.

7. Now , in a pan heat some oil till it is smoking hot. Let cool.


8. Now back to the mangoes after a couple of hours. Notice the difference? See how the salt draws out water from the mangoes making it a more wet mixture.


9. Add in the cooled oil on top and mix well.


10. Keep in the same bowl overnight, and refrigerate the next day.

Of course, I grew up being told by my Mum that you mustn’t eat it the same day, it always tastes better on the next day.. but I never listened then, and I can’t keep away now.

Did you think I’d have a change of heart now that I’m a grown up? Its my own kitchen, for God’s sake! Those rules are for kids.

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