Instant Raw Mango Pickle | Mango Pickle Recipe | Quick Aam ka Achar

Instant raw mango pickle is a quick mango pickle and it goes well with aloo paratha, mooli paratha, gobi paratha, curd rice, dal rice, bajra roti and jowar roti. In mango season this is a perfect tangy side dish to enjoy. A perfect pickle for those who want to relish the goodness and flavor of fresh mango. The tanginess of the raw mango, the spiciness of red chillies along with salt and tempering with asafoetida balances the taste and is an awesome combination. 

The preparation is very simple and is an excellent side dish to serve. Mango pickle is very popular in India and there are several ways in which it can be prepared. This one is a fresh and quick pickle to use and is made in small batches. 

Instant Raw Mango Pickle | Quick Aam ka Achar

Prep Time 5 Minutes

Cook Time 50 Minutes

Cuisine indian

Servings 4

Author     Vidya

Ingredients 1 Large Sized Raw Mango, Peeled, Cut into Pieces 3 Teaspoon Salt 3 Teaspoon Red Chilli Powder For Tempering 2 Tablespoon Oil 1 Teaspoon Mustard Seeds 1 Teaspoon Urad Dal  2 Sprig Curry Leaves 1 Teaspoon Hing Powder Instructions Wash the raw mango and pat to dry with a kitchen towel. Peel the skin with a sharp knife or peeler. Cut the mango into small pieces. Heat oil in a pan and add mustard seeds. When mustard seeds splutter add the urad dal Saute until the urad dal become aromatic. Add the curry leaves and saute. Add the hing powder and saute until aromatic and curry leaves become crisp. Add the raw mango pieces and mix with the tempering gently. Keep the flame low. Add the chilli powder and salt. Mix them nicely to coat each piece of mango with chilli powder and salt. Stir for few minutes, let them coat nicely. Taste and adjust the salt and chilli powder if needed. Then cover with lid and cook on medium flame for five minutes. Stir in between to avoid any burning.  After 5 minutes open the lid and stir until the mango pieces dries up and they become slightly soft. Once the instant mango pickle is done, switch off the flame. When the pickle cools and comes to room temperature transfer to a jar. Make a small batch of instant pickle. It can be stored in the refrigerator for about a week. This type of instant pickle is made in small batches to consume it within a week during mango season when fresh mangoes are available.

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