Learn how to make a delicious Punjabi-style instant mango pickle. This easy kairi ka achaar is perfect for beginners and requires minimal effort.
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About Indian Pickle
In Indian Cuisine, 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 labour-intensive process.
From preparing ingredients to sun drying to the preservation, multiple steps are involved in making a traditional Indian pickle. But at the same time, instant pickle recipes get ready within a few hours.
These instant pickles:
- does not require pro-level skills
- minimum effort, maximum flavour
- 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 favourite condiment—a delicious, easy pickle made with raw (green) mango and green chillies.
When the green, unripe, raw mango is abundant every summer, I make a small batch (one jar) of this easy-peasy mango pickle with aam panna and Kairi no chundo.
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. I learned this Punjabi-style spicy mango pickle recipe from my Sikh mother-in-law.
Homemade 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
- fenugreek seeds
- yellow mustard seeds
- black mustard seeds
Dry roast the spice for a few seconds to release the aroma, and then make a coarse powder using a blender.
Ingredients Required
- Mango: Use unripe, raw, or green mango, known as Kairi or kaccha aam or achaar ka aam in India. Discard the stone and skin. Use only the pulp.
- Green Chilli: 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, 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 Instant Pickle
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 chilli, homemade pickle masala, red chilli 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 chilli if required. Transfer the mango pickle to a clean, sterilized, dry jar. Cover the opening of the pot with a piece of muslin cloth. Seal it with a lid.
Storing Suggestion
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 to 500 grams.
My mother-in-law stores 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, I keep it under the direct sun once every week 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
- Green mangoes (Kairi) are the best for making pickles. DO NOT use ripe mango. The raw mango pulp should be white or pale white, not yellow.
- Discard the seeds of green chillies. Slit the chillies 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 mustard oil’s spicy taste and luscious texture 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
Ingredients
- 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)
Instructions
- 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.
Recipe Notes:
- 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.
Mari says
Amazing recipe! Thank you for sharing it. I will be trying it soon since I am experimenting with different types of pickles.
Hina Gujral says
Great to know that. Would love to hear your feedback.
Sid says
yummy recipe, thanks for sharing
Hina Gujral says
thank you so much. It is my Mother in Law’s Signature mango pickle recipe.
Mate Mate TW says
Love the pickle and will make it soon. My grandma used to make it but I will attempt it too.
AA says
Hello,
I was wondering if I can put the sealed pickles jar(s) in a hot water bath to seal them. So I can preserve them for a longer time?
Thanks,
AA
Hina Gujral says
Yes, you can follow this sterilization method for pickle jars. But make sure they are moisture free while storing pickle in them.
Lakshmanan says
This recipe sounds delicious! Do check out this blog containing mango pickle recipes from all over India and one in particular involving chickpeas!
https://www.farmdidi.com/best-mango-pickle/
Ronnie Hewitt says
As a novice in this field, we’ll able to follow recipe and all ingredients available in Zimbabwe. Why do you jndidt upon mustard oil is this taste preference,?
Thank you for sharing your recipe.
Hina Gujral says
Most Indian pickles are made in mustard oil because of its sharp taste, aroma, and thick consistency. It adds lot of flavour to the pickle and compliments the taste of spices.
mahesh says
This instant mango pickle recipe is a game-changer! I’ve always loved the tangy and spicy flavors of mango pickle. This recipe provides a fantastic solution for those who crave the deliciousness of homemade mango pickle without the long wait. The step-by-step instructions are clear and easy to follow, and the use of readily available ingredients makes it even more convenient. I can’t wait to try this recipe and add a burst of flavor to my meals instantly. Thank you for sharing this mouthwatering recipe!
You may also find the Best Homemade pickles online India at Tulasi pickles online store, Which i recently tried from this site: https://tulasipickles.com/product-tag/homemade-pickles/
Naturaw says
This recipe is making my mouth water! Great blog! I usually order from Naturaw online or buy from local stores, but now I have to try making it myself!