Instant Mango pickle is a simple and quick pickle recipe often made during the summers in South Indian households with Thothapuri mangoes
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Instant Mango Pickle is a quick and easy mango pickle recipe you could indulge in your kitchen this summer. This is one of the many pickle varieties that are prepared in South India. But this is the best mango pickle recipe because it will be ready in just 15 minutes! It is a raw mango pickle served at a lot of South Indian weddings and not surprisingly, made every other week during summer in many households.
You can eat this spicy pickle with curd rice or eat as a side dish with dosa or chapathi.
Ingredients for the Instant Mango Pickle
Thothapuri Mango – This pickle tastes best with raw thothapuri mangoes since this variety of mango has a combination of both sweet and sour tastes. The other green raw mangoes that are used for pickling require a rather a long process, but thothapuri variety does not. In case you buy a thothapuri and miss making this instant pickle, the mango will be perfect to just cut and eat with a little salt, red chilli powder and lemon.
Red chilli powder – You may use the proper red chilli powder or Kashmiri red chilli powder as per your preference. For every mango that is cut, you must use 2 teaspoons of red chilli powder. If you have slightly smaller mango, you may reduce the quantity accordingly.
Salt – Normal table salt is the best salt to use for this instant mango pickle. For every mango used, you can add 1 teaspoon of table salt. (Rock salt is best used for mango pickles that involve soaking and rest time).
Turmeric powder – You may use 1/2 tsp of turmeric powder per mango. I use turmeric powder since it provides a nice golden colour when combined with the red chilli powder.
Menthiam powder – This is an optional ingredient, but if you have the time to prepare the powder, you can use it. I usually methi seeds directly in the tempering.
To prepare the methi powder, roast 1/2 to 1 tsp of methi seeds on a low flame for 30-40 seconds. Allow to cool and grind it into a fine powder. Use only 1/4 to 1/2 teaspoon of this powder per mango used. Methi powder has a strong flavour, so you don’t want this taste to overpower the mango taste.
For the tempering
Gingelly Oil – I use gingelly oil for almost all pickles since the flavour is absolutely the best. Gingelly oil is the name given by Indians to sesame oil. You will need two tablespoons of gingelly oil per mango in this recipe.
Mustard seeds – Any tempering or tadka in Indian cuisine starts with mustard seeds. You may use 1 tsp of mustard seeds for every mango that you will be using.
Methi seeds – Methi seeds, when popped in oil, provide a delicious flavour with muted bitterness that usually is associated with methi seeds. You may use 1/2 tsp of methi seeds for every mango used. You can methi seeds if you are already using methi powder.
Asafoetida powder – Any South Indian tempering is incomplete without hing powder. You may use 1/4 tsp of asafoetida powder for each mango used.
Curry Leaves – Curry leaves, when added to the tadka, get crispy and this crunch factor it adds is why I add curry leaves. If you do not have curry leaves handy, you may skip it.
How to make Instant Mango Pickle
Wash the thothapuri mangoes thoroughly and wipe them with a cloth until completely dry. Cut the mangoes into small “tooth-sized” pieces and add all the pieces to a large dry bowl.
Now add the red chille powder, turmeric powder, salt and menthiam powder (if you are using it). You may use the ratios I have mentioned in the earlier section for each ingredient. Mix well with the mangoes with a dry spoon. Make sure that the powders coat each piece thoroughly.
Place a tadka pan on a low flame. Add the required amount of oil and allow it to warm. Once warm, add the mustard seeds and allow it to crackle. Next, add the methi seeds (skip if you are using methi powder) and roast for five seconds. Next, add the asafoetida powder and mix well. Lastly, add the curry leaves and turn off the flame.
Add this tempering to the bowl of spice coated mangoes and mix thoroughly. Your instant mango pickle is ready!
Storage and Shelf Life
Once the tempering has cooled down, spoon the instant mango pickle into a clean glass or ceramic jar.
You can keep the pickle out for a 4-5 days and finish it or you can store in the fridge for up to two months.
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Recipe
Instant Mango Pickle
Ingredients
- 1 Mango Tothapuri
- 1 tsp Red Chilli Powder
- 1 tsp Turmeric Powder
- ½ tsp Methi Powder
- 1 tsp Table Salt
For tempering
- 2 tbsp Gingelly Oil
- 1 tsp Mustard Seeds
- 1/4 tsp Methi Seeds
- 1/4 tsp Asafoetida powder
- 1 sprig Curry Leaves
Instructions
- Wash the mango and wipe it dry with a cloth. Cut the mango into tooth sized pieces and place them in a bowl.
- Add red chilli powder, turmeric powder, methi powder and salt to the bowl of cut mango pieces. Mix well
- Place a tadka pan on low heat. Add the oil and allow to warm up. Once the oil is warm, add the mustard seeds and allow it to crackle.
- Next add the methi seeds (if you are using). Toast for 5 seconds. Next add the asadoetida powder.
- Turn off the heat and add the sprig of curry leaves. Mix well.
- Add this tempering to the spice coated mango pieces and mix well. Your instant mango pickle is ready.
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