Tangy Mango Burst Pickle

“Instant sunshine in a jar: Dive into the zesty delight of our homemade mango pickle, bursting with tangy goodness! ☀️🥭 #InstantMangoMagic”


  • 2 raw mangoes, peeled and chopped into small pieces
  • 2 tablespoons mustard oil (you can use any cooking oil if mustard oil is unavailable)
  • 1 teaspoon mustard seeds
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder (adjust according to your spice preference)
  • Salt to taste
  • 2 tablespoons jaggery or sugar (optional, for a hint of sweetness)
  • Fresh coriander leaves, chopped (optional, for garnish)


  1. Heat the oil in a pan on medium heat. Once hot, add mustard seeds, fenugreek seeds, and fennel seeds. Allow them to splutter for about 30 seconds.
  2. Add turmeric powder and red chili powder to the oil. Stir well to combine with the spices.
  3. Add the chopped mango pieces to the pan. Stir well to coat the mango pieces with the spices.
  4. Cook the mango pieces for about 5-7 minutes on medium heat, stirring occasionally. The mangoes should become slightly soft.
  5. Add salt to taste and mix well. If you prefer a hint of sweetness, you can add jaggery or sugar at this stage.
  6. Once the mango pieces are cooked and the flavors are well combined, turn off the heat and allow the pickle to cool down to room temperature.
  7. Garnish with fresh chopped coriander leaves, if desired.

Your instant mango pickle is ready to serve! You can enjoy it immediately or store it in an airtight container in the refrigerator for up to a week. It pairs well with rice, roti, or any Indian meal.

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