I am sharing an easy Punjabi-style instant pickle recipe for beginners. Learn how to make a delicious Kairi ka achaar in a few simple steps using a homemade pickle masala.
In Indian Cuisine, the pickles are the most popular condiment.
We have pickle recipes for every season, occasion, and mood. But unlike pickle recipes from other cuisines, Indian pickle making is a time, skill, and labor-intensive process.
From preparing ingredients to sun drying to the preservation, there are multiple steps involved in making a traditional Indian pickle. But at the same time, there are instant pickle recipes that get ready within a few hours.
These instant pickles are:
- does not require pro-level skills
- minimum effort, maximum flavor
- the ingredient list is precise
- easy to make and store
- perfect for beginners
Instant Mango Pickle
This instant mango pickle is my family’s summer favorite condiment. A delicious, easy pickle made with raw (green) mango and green chilies.
Instant Mango Pickle gets ready the same day, including the chopping time. And does not require sun drying or a peculiar preservation process.
There are many regional instant mango pickle recipes. This is a Punjabi-style spicy mango pickle recipe I learned from my Sikh mother-in-law.
The Pickle Masala
The soul of every Indian pickle is the masala or the spice mix. For this mango pickle, I use a quick and easy homemade spice blend (achaar masala) which takes this Kairi ka achaar up a notch.
It is a spice blend of – fennel seeds, yellow mustard seeds, black mustard seeds, and fenugreek seeds. Dry roast the spice for a few seconds to release the aroma, and then make a coarse powder using a blender.
If you are not too keen on making this spice blend at home, use a readymade, store-bought Punjabi pickle masala powder (achar masala) in the same quantity.
Mango: Use unripe, raw, or green mango, also known as Kairi or kaccha aam or achaar ka aam in India. Discard the stone and skin. Use only the pulp.
Green Chili: It is an optional ingredient. But they add an addictive spiciness to this mango pickle. And also balance the sourness of the raw mangoes.
Pickle Masala: Follow my recipe instructions to make from scratch at home or use the readymade Punjabi pickle masala powder.
Spices: Salt, Red Chili Powder, Turmeric Powder, Asafoetida
Oil: Use only mustard oil. If you can get cold-pressed mustard oil, nothing like it; otherwise, the regular mustard oil is also fine.
Vinegar: A tablespoon of distilled white vinegar helps preserve the mango pickle. You can use lemon or lime juice as well in the same quantity.
How To Make
Step 1) Wash the green mango (Kairi) with water. Clean each piece nicely with a kitchen towel.
Step 2) Peel the skin of the mangoes using a knife or vegetable peeler. Now dice the pulp into equal size pieces (image 1). Discard the stone (guthli).
Step 3) Mix diced mangoes, salt, and turmeric in a large tray or bowl (image 2). Cover and keep aside for 2 – 3 hours for mangoes to release water/juices.
Step 4) Once the fruit’s water is released, transfer the mangoes to a colander to drain all the water (images 3 & 4).
Step 5) Combine turmeric-coated mangoes, green chili, homemade pickle masala, red chili powder, asafoetida, salt, mustard oil, and white vinegar. Mix them nicely to coat each piece of green mango with spices and oil.
Step 6) Taste and add more salt/red chili if required. Transfer the mango pickle to a clean, sterilized, dry jar. Cover the opening of the jar with a piece of muslin cloth. Seal it with a lid.
The shelf life of an instant pickle is usually not more than a month. So it is best to make it in small batches of 250 grams to 500 grams.
My mother-in-law store this mango pickle in the refrigerator to increase its shelf life. But instead, I prefer making it in small batches and consuming it within a month. Also, once every week, I keep it under the direct sun for 4 – 5 hours to increase its shelf life.
Do not store pickles in kitchen cabinets with moisture, termite, moth, or humidity. There is a huge possibility of moisture seeping inside the pickle jar and developing fungus. Instead, the bright kitchen counter, refrigerator, or pantry is the best place to keep instant pickles.
My Tried & True Tips
The green mangoes (Kairi) are the best for making pickles. DO NOT use ripe mango. The pulp of the raw mango should be white or pale white, not yellow.
Discard the seeds of green chilies. Slit the chilies and remove the seeds. We do not want seeds in our mango pickle.
Safeguard the mango pickle from all kinds of moisture, whether it is a wet spoon, water splashes, or a humid climate. Once the pickle comes in contact with water content, it will develop fungus.
At every stage, taste the mangoes and then season them with salt accordingly.
The spicy taste and luscious texture of the mustard oil are the souls of Indian pickles. There is no substitute for mustard oil in this mango pickle recipe.
More Indian Pickle Recipes
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Instant Mango Pickle Recipe
- 500 gram raw mango (kairi)
- 1 tablespoon turmeric powder
- 1 ½ tablespoon salt or to taste
- 100 gram green chili cut lengthwise into halves
- 2 tablespoon red chili powder
- 1 teaspoon hing (asafoetida) hing
- 1 Cup mustard oil (sarson oil)
- 1 teaspoon white vinegar
Ingredients For Pickle Masala
- 2 tablespoon fennel seeds (saunf)
- 2 tablespoon yellow mustard seeds (sarson)
- 1 tablespoon black mustard seeds (choti rai)
- 1 teaspoon fenugreek seeds (methi dana)
- Wash the green mango (Kairi) with water. Clean each piece nicely with a kitchen towel. Peel the skin of the mangoes using a knife or vegetable peeler. Now dice the pulp into equal size pieces. Discard the stone.
- Mix diced mangoes, salt, and turmeric in a large tray or bowl. Cover and keep aside for 2 – 3 hours for mangoes to release water/juices.
- Once the fruit’s water is released, transfer the mangoes to a colander to drain all the water.
- Combine turmeric-coated mangoes, green chili, homemade pickle masala, red chili powder, asafoetida, salt, mustard oil, and white vinegar. Mix them nicely to coat each piece of green mango with spices and oil. Use your hands for the purpose.
- Taste and add more salt/red chili if required. Transfer the mango pickle to a clean, sterilized, dry jar. Cover the opening of the jar with a piece of muslin cloth. Seal it with a lid.
- Now the pickle is ready to consume. You can serve it immediately.
- Store instant mango pickle in a clean, dry jar at room temperature. Shake it once every day so that the top layer gets evenly coated by oil and masala sitting at the bottom of the jar.
- You can use the readymade Punjabi pickle masala as well for the recipe. Add 2 – 4 tablespoons of it.
- The shelf life of an instant mango pickle is not more than a month.
- Do not store pickles in kitchen cabinets with moisture, termite, moth, or humidity.
- Keep it under the direct sun for 4 – 5 hours to increase its shelf life.