Chatpata Kacche Aam Ka Instant Achar |No Fermentation, No Waiting!
Summer in India brings with it the joy of mangoes – not just the sweet, juicy ones, but also the tangy raw mangoes that remind us of homemade achars made by our mothers and grandmothers. Today, I’m sharing a quick and easy Instant Mango Pickle recipe that you can make in just a few minutes without waiting days for it to mature. It’s spicy, a little sweet, and full of bold Indian flavors. Perfect as a side with simple meals like dal-chawal, parathas, or khichdi, this achar adds a zing to every bite. Let’s get started!
Try this –Tangy and Spicy Tomato Pickle Recipe
Do visit my other recipes also so Must try this recipes!! from my blog with this post also, It includes Kuttu aur Sabudana ka cheela | Upvas recipes, Delicious Sweet Potato kheer – Vrat Recipe, Sweet Potato Tikki, Kacchi Dabeli with homemade Dabeli masala, Power-Packed Protein Tikki, Samosa Recipe, Zucchini & Paneer Toast – A Healthy & Delicious Breakfast,Crispy Rice Papadi: A Perfect Gluten-Free Tea-Time Snack, High Protein Rich Moong Dal & Daliya Kheer, Rava & Besan ke Ladoo further, do check my other recipes collection..
Ingredients
Ingredients:
- Raw mango – 1
- Fenugreek seeds – 1/8 tsp
- Fennel seeds – ¼ tsp
- Coriander seeds – ¼ tsp
- Cumin seeds – ¼ tsp
- Black mustard seeds – ¼ tsp
- Yellow mustard seeds – ¼ tsp
- Black peppercorns – 6
- Mustard oil – 1.5 tbsp
- Red chili powder – 1/4 tsp
- Turmeric powder – 1/8 tsp
- Jaggery – 1 tbsp
- Salt – to taste
- White vinegar – 1/8 tsp (optional, for longer storage)
- Chopped red chili – 1
- Roasted black sesame seeds or nigella seeds (kalonji) – ¼ tsp (optional)
Method
- Firstly, take 1 raw mango. Wash and part dry the raw mango.
- Now grate it along with the skin using a fine grater.
- Discard the seed and transfer the grated mango to a bowl.
- Next heat a small pan, add fenugreek seeds – 1/8 tsp, fennel seeds – ¼ tsp, coriander seeds – ¼ tsp, cumin seeds – 1/4 tsp, mustard seeds (black) – ¼ tsp, yellow mustard seeds (yellow) – ¼ tsp, black peppercorns – 5 – 6.
- Dry roast on low flame for 1 – 2 minutes until aromatic.
- Let it cool slightly, then coarsely grind the spices using a mortar-pestle or grinder.
- Now heat 1.5 tbsp mustard oil until it reaches smoking point. Turn off the flame.
- Allow it to cool to room temperature.
- Now add the coarsely ground spice mix. Along with add red chili powder – 1/4 tsp, turmeric powder – 1/8 tsp, jaggery – 1 tbsp.
- Mix until jaggery melts and everything is well combined.
- After that, add the chopped red chili to the grated mango. Sprinkle salt to taste (start with ¼ tsp), spice masala mixture, add roasted black sesame seeds or you can use kalonji.
- Mix in white vinegar if you’re planning to store it longer. Combine everything thoroughly.
- Transfer the pickle to a clean, dry glass jar. Store in the refrigerator. Stays fresh for up to 10 days.
- Enjoy this pickle with dal-rice, parathas, theplas, or khichdi.
Tips for Perfect Instant Mango Pickle:
Use fresh and firm raw mangoes – Avoid soft or overripe mangoes for best texture and taste.
Dry the mango thoroughly – Any moisture can reduce the shelf life of your pickle.
Roast spices on low flame – This brings out their aroma without burning them.
Mustard oil should be hot – Always heat the mustard oil to its smoking point to reduce its pungency and make it pickle-ready.
Adjust spice and jaggery – You can make it spicier or sweeter depending on your taste.
Use a clean and dry jar – Always store pickles in a dry glass jar to prevent spoilage.
Optional vinegar – Adding a tiny bit of vinegar helps increase shelf life, especially if you plan to keep it for more than a few days.
