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Instant Mango Pickle 1

Instant Mango Pickle

A super simple and lip smacking pickle made using raw mango and flavored with a special masala powder and mustard oil
5 from 10 votes
Prep Time 10 mins
Cook Time 1 min
Restiing Time 15 mins
Total Time 26 mins
Cuisine Indian


  • 3 no. Raw mango (medium)
  • 3 tbsp Achari masala powder
  • 3 tbsp Mustard oil
  • Salt as needed


  • Cut the mangoes into halves, discard the seed.
  • Chop into 1 inch cubes either keeping the skin on or peeling out.
  • Pat dry the cubes using a kitchen towel as any moisture left out on the mango cubes can reduce life of the pickle.
  • Keep all the cubes in a mixing bowl.
  • Add achari masala powder along with salt and mix well using a neat and clean spoon.
  • Keep aside for 15 minutes.
  • Meanwhile, heat the mustard oil to the smoking point (once first wisps of smoke appear, immediately turn off the heat) and then cool it to the room temperature.
  • Pour this over the mango pickle, mix again.
  • Fill this pickle in a clean sterile jar and close the lid.
  • Let it sit for 1 day at room temperature, then keep in refrigerator to use within 1 week.


  • One can mix 1 pinch of asafoetida (hing) to the pickle. I have not added.
  • By keeping it in the refrigerator, this pickle can stay fresh for up to 1 week.
  • Always pick fresh and firm mangoes.
  • The bottle, the spoon must be sterilized well while using for any kind of pickle. Even a bit of moisture may spoil the pickle.
Keyword Gluten free, Mango Recipe, Pickle, vegan