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. 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
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.
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.
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. 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. follow us on Youtube and Instagram for video recipes.