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# Mango Pickle Recipe
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| **Prep time** | 10 min |
| **Cook time** | 20 min |
| **Total time** | 30 min |
| **Serves** | 1 jar |
## 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
firstly, chop the raw mangoes into small cubes and keep aside in a large bowl. discard the seed.
in another saucepan, add 2 cups of water. reduce the amount of water if you do not like watery pickle.
also add ¼ cup of salt. add less salt if the mangoes are not sour.
further, boil for 2 minutes.
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.
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. this recipe calls for less oil.
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, once the chopped mangoes added to salt water are cooled completely.
give a good mix and adjust the pickle masala accordingly.
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.
## 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/](https://hebbarskitchen.com/aam-ka-achar-instant-mango-pickle-recipe/)
