Simple, practical, and full of everyday flavour, mango pickle recipe | aam ka achar | instant mango pickle recipe is a vegetarian south indian pickle made with raw mango, water, and salt in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Yield: 1 Jar
- Category: pickle
- Cuisine: south indian
Ingredients
- 1 raw mango (cubed)
- 2 cups water
- ¼ cup salt (add less if mangoes are not sour)
- ¼ tsp methi / fenugreek seeds
- 3 tsp cumin / jeera
- 8 tsp mustard seeds / rai
- ½ tsp hing / asafoetida
- ¼ tsp turmeric / haldi
- 4 tsp coconut oil / any oil
- 20 - 25 kashmiri red chilis / lal mirch / guntur menasu
Method
- firstly, chop the raw mangoes into small cubes and keep aside in a large bowl.
- in another saucepan, add 2 cups of water and add ¼ cup of salt.
- further, boil for 2 minutes.
- now immediately pour the boiling salt water onto the chopped mangoes and keep aside for 30 minutes.
- meanwhile, dry roast ¼ tsp methi and 3 tsp cumin seeds. keep aside.
- also dry roast 8 tsp of mustard seeds and half tsp of hing. keep aside.
- once dry roasted spices are cooled, add little turmeric.
- and blend to smooth powder.
- furthermore, add oil in the kadai.
- and roast 20 - 25 kashmiri red chilis till they puff up.
- transfer to the same blender and allow to cool completely.
- later blend to slightly coarse powder.
- add in above prepared pickle masala.
- give a good mix.
- finally, serve instant mango pickle after 2 hours. so that mangoes absorb the masala well.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
