Skip to main content
Mango Pickle Recipe

Time and servings

​
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

​
Instructions

  1. firstly, chop the raw mangoes into small cubes and keep aside in a large bowl.
  2. in another saucepan, add 2 cups of water and add ¼ cup of salt.
  3. further, boil for 2 minutes.
  4. now immediately pour the boiling salt water onto the chopped mangoes and keep aside for 30 minutes.
  5. meanwhile, dry roast ¼ tsp methi and 3 tsp cumin seeds. keep aside.
  6. also dry roast 8 tsp of mustard seeds and half tsp of hing. keep aside.
  7. once dry roasted spices are cooled, add little turmeric.
  8. and blend to smooth powder.
  9. furthermore, add oil in the kadai.
  10. and roast 20 - 25 kashmiri red chilis till they puff up.
  11. transfer to the same blender and allow to cool completely.
  12. later blend to slightly coarse powder.
  13. add in above prepared pickle masala.
  14. give a good mix.
  15. finally, serve instant mango pickle after 2 hours. so that mangoes absorb the masala well.

​
Step-by-step

1
firstly, chop the raw mangoes into small cubes and keep aside in a large bowl. discard the seed.instant mango pickle recipe
2
in another saucepan, add 2 cups of water. reduce the amount of water if you do not like watery pickle.instant mango pickle recipe
3
also add ¼ cup of salt. add less salt if the mangoes are not sour.instant mango pickle recipe
4
further, boil for 2 minutes.instant mango pickle recipe
5
now immediately pour the boiling salt water onto the chopped mangoes and keep aside for 30 minutes. or till it gets cooled completely. adding boiling water over mangoes, helps mangoes to soften immediately.aam ka achar
6
meanwhile, dry roast ¼ tsp methi and 3 tsp cumin seeds. keep aside.aam ka achar
7
also dry roast 8 tsp of mustard seeds and half tsp of hing. keep aside.aam ka achar
8
once dry roasted spices are cooled, add little turmeric.aam ka achar
9
and blend to smooth powder.aam ka achar
10
furthermore, add oil in the kadai. this recipe calls for less oil.aam ka achar
11
and roast 20 – 25 kashmiri red chilis till they puff up.mango pickle recipe
12
transfer to the same blender and allow to cool completely.mango pickle recipe
13
later blend to slightly coarse powder.mango pickle recipe
14
add in above prepared pickle masala, once the chopped mangoes added to salt water are cooled completely.mango pickle recipe
15
give a good mix and adjust the pickle masala accordingly.mango pickle recipe
16
finally, serve instant mango pickle after 2 hours. so that mangoes absorb the masala well. pickle stays good for just a week as we have not used more oil.mango pickle recipe

​
Video

​
Notes

  • firstly, if you like mangoes to be slightly soft and not crunchy, then boil the chopped mangoes in salt water for 2 minutes and later rest 30 minutes.
  • traditionally, chopped mangoes were soaked into layers of salt for 3-4 days. later the obtained salt water is boiled and added accordingly. this increases the shelf life of mango pickle as we are not adding any water.
  • also adjust the amount of red chilis according to the spice level.
  • additionally, temper the pickle with mustard seeds and hing to increase the shelf life for months.
  • finally, instant mango pickle / aam ka achar can be stored in refrigerator to increase the shelf life.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/aam-ka-achar-instant-mango-pickle-recipe/