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Instant Mango Pickle is a delectable mango pickle recipe that is ready to eat in less than an hour. Find how to make an Instant Mango Pickle
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5 from 1 vote

Instant Mango Pickle

Instant Mango Pickle is a delectable mango pickle recipe that is ready to eat in a few hours. Find how to make an instant mango pickle
Prep Time2 hrs
Total Time2 hrs
Course: Side Dish
Cuisine: Indian
Servings: 500 gram
Calories: 5kcal
Author: Hina Gujral


  • 500 gram peeled raw mango
  • 100 gram green chili cut lengthwise into halves
  • ½ teaspoon asafoetida hing
  • 2 teaspoon turmeric powder
  • 2 tablespoon achaar ka masala see recipe
  • 1 tablespoon salt
  • 1 Cup mustard oil sarson oil
  • 1 teaspoon vinegar


  • Peel the mango and cut them into thin strips. Discard the stone.
  • Combine the mango strips, salt and turmeric. Mix nicely.
  • Leave aside for 1 - 2 hour or till the mango strips release their water.
  • Drain the excess water from the mango strips and allow them to sit in a metal colander for 10 - 15 minutes.
  • Now combine the mango strips, green chili, hing and achaar ka masala. Mix nicely.
  • Add the mustard oil and mix the pickle nicely.
  • At last, add the vinegar to preserve the pickle. Stir well.
  • Now the pickle is ready to consume. You can serve it immediately.
  • Store in a clean, dry jar at room temperature.
  • The shelf life of an instant mango pickle is not more than a month.


You can use the readymade pickle masala as well for the recipe.


Serving: 1serving | Calories: 5kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 15mg | Potassium: 1mg | Fiber: 1g | Sugar: 1g | Vitamin A: 24IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg