Instant Raw Mango Pickle

Quick, super easy and delicious Andhra style mango pickle that is ready to eat in 15 minutes.

Instant mango pickle made with raw mango is a quick Andhra style pickle with minimum ingredients. Its often known as “Mamidikaya Pachadi” or “Ulli Avakaya” in telugu or “Aam ka achar” in Hindi. Its spicy, tangy, uber-delicious, is ready to eat in 15 minutes and satisfies that pickle cravings instantly.

Instant mango pickle in a mason jar with curry leaves, red chili powder, garlic and raw mango pieces around it.

Spring or the start of Summer time is a favorite of ours and mangoes are our favorite fruit. We like mango in all forms and truly believe mango is the king of all fruits. Seriously, mango can be used raw or ripe and tastes incredibly delicious either way. We used to have this huge orchard of mango trees near our childhood home and me, my friends and brothers stole so many mangoes from there. We were caught by the guard once and got punished too, but it was so worth it.. aah good times!😁

Anyhow, raw mango is used in many delicious recipes like pickles, mango dals, salads, aam panna or just with a pinch of salt and chili powder. Don’t even get me started on the delicious dishes made using ripe mangoes.. yummilicious!

Raw mango pickle in a white bowl.

Making avakaya or traditional mango pickle is a huge process, starting with chopping tons of mangoes and mixing in spices in a big container and letting it sit in sun for couple days. The pickle made this way lasts all year and has a long shelf life. This instant Andhra style pickle, on the other hand, is just mixing of ingredients and letting the pickle sit for 10 minutes to release the juices. The pickle keeps on getting more juicier as it sits longer. This pickle, however, has a shorter shelf life but can be stored longer in refrigerator.

Instant mango pickle in a mason jar with curry leaves, red chili powder, garlic and raw mango pieces around it.

What spices are used to make a south Indian Pickle?

  • Oil: In a typical pickle, Sesame oil is used but you can use any flavorless oil you like. Avocado, Sunflower or Canola oil work great in this recipe. I used avocado oil here.
  • Fenugreek seedsFenugreek seeds or methi seeds add a special kind of bitterness to the pickle that goes perfectly well with the sour Mangoes.
  • Mustard seedsMustard seeds, in my opinion, is the most important ingredient in a pickle. They have an amazing aroma when ground and remind me of summer back home.
  • Red Chili powder: Some pickles do not use red chili powders in their recipes, especially the north Indian style pickles, but its a must ingredient in a South Indian Pickle. Make sure you get a bright red one for a beautiful red pickle. Spice level is entirely dependent on the red chili powder you use, so adjust the spice accordingly.
  • Garlic: I love lots of garlic in my pickles but if you are not a fan, please avoid it.
ingredients used to make mango pickle.

How to make the instant mango pickle?

When I say instant, its really instant! Its so easy to put together and tastes so fricking delicious!

Raw mango cut into half.
  • First, wash and dry the mangoes thoroughly. I wash it, wipe off the water and let it dry overnight.
  • Second, cut the mangoes in half and remove the pits.
  • Taste the mangoes to check if they are sour. Sometimes, they turn out a bit sweet and we want nice and sour mangoes for this pickle.
Chopping raw mango into tiny pieces.
  • Chop the mangoes into small and tiny pieces and as even as you can. No need to peel the mangoes.
  • Dry roast mustard and methi seeds until the mustard seeds start to pop and methi seeds start to become aromatic.
  • Let them cool down and make into a fine powder.
  • Chop or mince garlic and add it to the chopped mangoes.
  • Add turmeric, salt, red chili powder, mustard-methi powder and oil to the chopped mangoes and garlic.
Instant mango pickle making process: grind spices, chop garlic and mix spices to make pickle.
  • Mix thoroughly and let it rest for 10-15 minutes.
  • Transfer to an airtight container or mason jar.
  • Now, this is an important part. Do not throw the bowl away, reserve a little pickle and add rice to the bowl, mix and enjoy the deliciousness! 😁
Mix the spiced in raw mango to make pickle and add rice to it.

Frequently asked questions about Instant Mango Pickle:

How to pick mangoes for Mango pickle?

Choose mangoes that are firm with green skin. If the skin turns yellow, they might be sweet and we need sour mangoes for pickle. Always taste your mangoes before making the pickle.

What is Mango pickle served with?

Mango pickle tastes best with Curd rice or with plain rice. You can serve this with dosa, idli, Parathas too! It also taste amazing with quinoa pongal or any upma recipes. The mango pickle also makes a really good salad dressing!

How to store the Mango pickle?

Its very important to store the pickle in a dry container. This pickle stays fresh for 2 days at room temperature or up to 2 weeks in the refrigerator.

Important things to remember while handling and making pickles:

Its very important to use dry jars to store the pickle and equally important to use dry spoons when using the pickle. The mangoes, the utensils, everything needs to be dry.

Is it necessary to temper the mango pickle?

No, adding hot tempering or oil will cook the mangoes. We want the mangoes to be raw and crunchy, so its best to avoid the tempering and add cold oil.

Instant mango pickle in a mason jar with curry leaves, red chili powder, garlic and raw mango pieces around it.

Other pickles on my blog:

Yield: 1 pint jar

Instant Mango pickle

Raw mango pickle in a white bowl.

Quick, super easy and delicious Andhra style mango pickle that is ready to eat in 15 minutes.

Prep Time 15 minutes
Cook Time 1 minute
Total Time 16 minutes

Instructions

  1. Wash and dry the mangoes thoroughly.
  2. Cut the mangoes in half and remove the pits. Taste the mangoes to check if they are sour and tart.
  3. Chop the mangoes into small and tiny pieces and as even as you can, and add them to a large mixing bowl.
  4. Dry roast mustard and methi seeds until the mustard seeds start to pop and methi seeds start to become aromatic, for about 30 seconds. Let them cool down and make into a fine powder.
  5. Chop or mince garlic and add it to the chopped mangoes.
  6. Add turmeric, salt, red chili powder, mustard-methi powder and oil to the chopped mangoes and garlic.
  7. Mix thoroughly and let it rest for 10-15 minutes. Transfer to an airtight container or mason jar. This pickle stays fresh for 2 days at room temperature or up to 2 weeks in the refrigerator.

Notes

  • Choose mangoes that are firm with green skin and make sure the mangoes are sour.
  • Spice level is entirely dependent on the red chili powder you use, so add only half of the quantity mentioned in the recipe and then add more if needed.
  • Do not add any water anywhere in this recipe. Make sure all the equipment (utensils, knifes, chopping boards, etc.) used is dry and clean.
  • Its very important to store the pickle in a dry container and equally important to use dry spoons when using the pickle.

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