Mango Pickle

Typically pickling is a time-consuming process and those fermented pickles have longer shelf life. But I like to make instant pickles that can be consumed immediately and has limited shelf life. Besides I like to prepare melt-in-mouth mango pickle unlike the conventional one made al dente.


So anyone who shares such similar taste would definitely relish this mouth-watering mango pickle with simple curd rice, aloo paratha, etc.


Now the recipe for instant mango pickle.

Time taken: 20 min.

Yields: ½ cup (100 ml)


  1. Unripe mango – 1 No. (or finely diced mango – 1½ cup)
  2. Sesame oil (nallennai) – 1 tbsp
  3. Mustard seeds (kadugu) – ¼ tsp
  4. Curry leaves – 1 sprig
  5. Red chilli powder – 1 tbsp
  6. Turmeric powder – ½ tsp
  7. Salt – 1 tsp
  8. Asafoetida powder (hing) – ¼ tsp


Cooking Method:

  • Peel the mango, cut into thin strips and then chop them into small cubes.


  • Heat a cooking pan with sesame oil in medium flame.
  • Add mustard seeds, when they begin to crackle add curry leaves.
  • Turn off the flame and add chilli & turmeric powder.
  • Saute for 5 seconds and then add chopped mangoes while turning on the flame again.
  • Add salt & saute chopped mangoes in medium flame until the oil oozes out.
  • Add asafoetida powder and mix well.
  • Remove from flame.
  • Transfer to a clean dry glass jar at room temperature and refrigerate for a week.




89 Comments Add yours

  1. Kimberly says:

    Mangos are so exotic, I’m not surprised they make great pickles. Thank you for this fun recipe 😋

    1. Megala says:

      Glad you liked it. Thanks !

  2. calmkate says:

    You have my mouth watering, looks and sounds delicious 🙂

    1. Megala says:

      Thanks so much.

      1. calmkate says:

        you’re welcome!

      2. calmkate says:

        you are most welcome

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