Instant Mango Pickle, No Waiting

Name: Instant Mango Pickle: Quick Raw Mango Achar Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: Fenugreek seeds – ½ tsp; Mustard seeds – 1 tsp; Cumin seeds – ½ tbsp; Dry red Chilli – 50 g; Vinegar – 1½ cups (½ cup + 1 cup); Salt – as per taste; Jaggery – 130 g; Coconut oil – 5–6 tbsp; Garlic – 20 cloves; Curry leaves – few; Raw mango – 4 (chopped)

5 Min Mango Pickle That Tastes Like Store-Bought - Fresh Byte Kitchen

Ingredients

Fenugreek seeds – ½ tsp
Mustard seeds – 1 tsp
Cumin seeds – ½ tbsp
Dry red Chilli – 50 g
Vinegar – 1½ cups (½ cup + 1 cup)
Salt – as per taste
Jaggery – 130 g
Coconut oil – 5–6 tbsp
Garlic – 20 cloves
Curry leaves – few
Raw mango – 4 (chopped)

Difficulty : Easy

Serves : 5

This instant mango pickle is a perfect mix of spicy, tangy, and slightly sweet flavors 😍🔥 Made with fresh raw mangoes, bold spices, garlic, and a rich chilli-vinegar base, this achar comes together in just minutes—no sun drying needed! The hot tempering adds a delicious aroma, while jaggery balances the heat beautifully. It pairs perfectly with rice, roti, dal, or even snacks. A quick and easy homemade pickle that’s full of authentic taste!

Cooking Steps

1
Roast Spices:
2
In a pan, dry roast fenugreek, mustard, and cumin seeds lightly. Keep aside.
3
Make Chilli Paste:
4
In a mixer, add dry red Chilli + ½ cup vinegar. Blend well.
5
Now add roasted spices, salt, jaggery, and 1 cup vinegar. Blend again to a smooth mixture.
6
Cook Mixture:
7
Transfer this mixture to a pan and boil for a few minutes.
8
Prepare Tempering (Tadka):
9
In another pan, heat coconut oil.
10
Add mustard seeds, garlic cloves, and curry leaves. Let it splutter.
11
Combine:
12
Add this hot tempering to the boiled Chilli mixture.
13
Cool & Add Mango:
14
Let it rest for 5 minutes until slightly cool.
15
Then add chopped raw mango pieces and mix well.