Instant Mango Pickle Recipe Kerala-Style - Edible Garden (2024)

ThisKerala-style instant mango pickleis super easy to prepare. It is spicy and uses sour raw mangoes which give it an amazing flavour.

Instant mango pickle has a special place in my childhood memories. Amma would make some just before a train journey and us kids would taste some while it’s cooling in the pan, spicy and tangy. Yum! While at home, mango pickle is usually eaten with curd rice, all those pairing rules go out the window when on a trip and we are packing food. We eat this pickle alongside chapati, curd rice, lemon rice, and even podi idli. It adds a zing to any food and makes it instantly more palatable.

Making instant mango pickle is a quick and flavorful way to enjoy the tangy goodness of mangoes. Here are some tips to help you make delicious instant mango pickle:

Ingredients for Instant Mango Pickle:

1. Raw Mangoes: Choose firm and slightly sour raw mangoes for the best flavour. If the mangoes are slightly ripe, it will add a sweet tinge to the pickle which some like but for the true authentic flavour, choose raw mangoes
2. Spices: We use a combination of mustard seeds, fenugreek seeds, asafoetida, turmeric, red chili powder, oil and salt. Most of these ingredients act as natural preserving agents for the mango pickle
3. Oil: We use neutral oil for mango pickle so you can use any cooking oil of your choice
4. Seasoning: I always add curry leaves because I love the flavour. A fat pinch of jaggery powder is something I usually add too, but totally optional

Tips to Make a Good Instant Mango Pickle:

1. Choose the Right Mangoes:
   • Select raw mangoes that are firm, slightly sour, and fresh
2. Cutting the Mangoes:
   • Cut the mangoes into small, square pieces. Do not peel the mangoes as this will cause the flesh to turn mushy when cooking. We need the mango pieces to cook soft but retain their shape
3. Dry Roast the Spices:
   • Dry roast mustard seeds and fenugreek seeds separately before grinding them. This enhances their flavors. Take care not to burn any of the spices, this will make the pickle bitter
4. Grind Spices Coarsely:
   • Grind the roasted mustard and fenugreek seeds coarsely. This adds texture to the pickle and adds to overall flavour too.
5. Use Fresh Spices:
   • Ensure your spices, especially red chili powder, are fresh for a vibrant flavour. You can use a mix of regular chilli powder and Kashmiri chilli powder for added colour
6. Tempering:
   • Temper the oil with mustard seeds, fenugreek seeds, and curry leaves for an extra layer of flavor.
7. Balancing Flavors:
   • Adjust the quantity of salt, red chili powder, and jaggery (if using) to balance the flavours according to your preference. Do not skimp on oil or salt and chilli since those are the core ingredients for any pickle
8. Storage:
   • Cool completely and store the pickle in a clean, airtight container. Allow it to sit for a few hours or overnight to let the flavours mingle. Since the instant mango pickle has only natural ingredients, it’s best to refrigerate it
9. Serving Suggestion:
   • This instant mango pickle goes well with rice, chapati, and as a side dish to pretty much any Indian meal. If you are making it on the day you plan to serve it, let it sit for some time before serving to allow the flavours to develop.

Remember that instant mango pickle is quite versatile, and you can customise it based on your taste preferences.

This mango pickle ormangacurry is an important addition to theOnam sadyaor Kerala wedding sadya along with thelime pickleornarangacurry. While different parts of Kerala and different communities prepare this simple mango pickle differently, the base recipe remains the same and you can add or subtract ingredients to your preference. While I love thesweet mango picklethat amma makes, this instant spicy mango pickle does hold a special place in my heart.

If you are not vegetarian, you must try my Kerala fish pickle recipe.

Step by Step Images for Instant Mango Pickle Recipe

Add salt to the cut mango pieces, mix well, and set aside for 30 mins.

Powder coarsely together – fenugreek seeds and black mustard seeds

Heat oil in a pan and add more mustard seeds. When they pop, turn off the flame and add the powdered mustard + fenugreek.

Quickly follow with the chilli powder and curry leaves and stir vigorously for 5 seconds, taking care not to burn the spices.

Tip in the salted mangoes and mix well, adding more salt as needed, and vinegar, if using.

Mix together well, adding more optional ingredients like jaggery. It will all come together in the residual heat of the pan.

That’s it! The mango pickle is ready.