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
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.
