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instant mango pickle
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5 from 1 vote

Instant Raw Mango Pickle | Vendhaya Mangai

An instant cut mango pickle with the goodness of fenugreek and mustard.
Course Condiment, Pickle, Side Dish
Cuisine Indian, South Indian
Keyword Condiment,, Pickle, Raw Mango, Side Dish
Prep Time 20 minutes
Cook Time 5 minutes
Resting time 1 hour
Total Time 1 hour 25 minutes
Servings 150 grams
Author Kalyani


  • Bowl
  • Ladle
  • Kadai
  • Knife


  • 2 Raw Sour Mangoes wash, wipe well and chop into small chunks
  • 2 tsp Salt
  • 1/2 tsp fenugreek seeds
  • 2 tsp Mustard seeds
  • 1 TBSP Red chilli powder
  • 1/4 tsp Asafoetida / Hing skip for GF
  • 1/4 cup Sesame Oil
  • 6 tsp Lemon juice optional if lemons aren’t sour


  • In a large dry bowl, add the cut mango. Air it out for 5-10 mins to let any residual moisture out.
  • Heat a thick iron kadai, add the mustard seeds. let it splutter well , transfer to a plate, add fenugreek seeds (methi seeds) and let that aroma waft out (3-4 seconds), transfer to the mustard plate. Let it cool, powder fine.
  • In the same dry pan, fry the salt (too!!) , red chilli powder and turmeric separately. This is to ensure there is no moisture from the dry spices too (I follow this method for ALL my pickles to increase the shelf life). Add these 3 to the chopped mango pieces.
  • In the hot kadai, heat the sesame oil and let it smoke for 10 seconds. Switch off heat and let it remain in the hot pan.
  • Now mix the raw mango, spices, salt and the spice powder well. Add the spice powder in batches, adding only enough to coat. Else the fenugreek-mustard pungency can overtake the tart mango taste.
  • Now cool the oil well and add to the pickle.
  • Cooling the Oil before adding to the pickle is EXTREMELY Important, else the pickle will spoil in few hours.
  • Add lemon juice in the end.
  • Mix well. Let it sit for 1-2 hours before serving.
  • Use a dry spoon whenever you access the pickle and store in an airtight glass jar and refrigerate it for further use.



  1. The spice powder needs to be added in very small quantities. Reserve the rest of the unused spice powder for making another batch of pickles.
  2. Do a taste test before adjusting the spices. Taste test is best done after 20 minutes to check the flavours that have seeped in
  3. Lemon juice is optional. Use it only if the raw mangoes aren't tangy enough. Again, add lemon juice according to taste. This pickle tastes well even without lemon juice if you like your pickles spicy than tangy
  4. Keep the instant pickle refrigerated.