Instant Mango Pickle (15 minutes recipe)

14 Jun Instant Mango Pickle (15 minutes recipe)

Last Updated on June 14, 2026 by blessmyfoodbypayal

Instant Mango Pickle (15 minutes recipe) with step wise pictorial and video method.

Tongue tickling pickle made with raw mangoes is a classic Indian condiment made with using basic spices, and oil. Bursting with bold flavors, it pairs perfectly with everyday meals and stays edible for years.

But here, the kind of recipe we are sharing is quite different than the traditional mango pickle recipe.

Where the traditional raw mango pickle making takes 5-7 days, from preparation to putting under the sun, this one is instant aam ka achar without sunlight or you can say it is instant mango pickle recipe in 15 minutes.

Yes, you read it right. Where you have to wait for atleast a week to take the first bite of mango pickle made in most authentic traditional method, with this quick and easy raw mango pickle recipe, you can enjoy this aam ka achar immediately after 15 minutes of making it.

All thanks to Mrs. Alka Munjal who posted a video on her Instagram account, from where this no sun instant mango pickle recipe is inspired.

Thank you Mrs. Munjal for this wonderful and quick mango pickle recipe. This homemade instant mango pickle Indian style is truly a saviour who loves to aam ka achar but can’t dedicate days together in making it in the most traditional manner, either due to paucity of time or any other reason.

Step Wise pictorial recipe of Instant Mango Pickle (15 minutes recipe)

Wash the mangoes very well because we are using them with skin intact.

Make sure mangoes should be completely dry and there remains no traces of water because water spoils the pickle.

Cut the mangoes into long strips/Juliennes and discard their seeds.

Take a pan and add fennel seeds (sounf), fenugreek seeds (methi dana), yellow mustard (peeli sarsoo) and black pepper corns (kali mirch).

Roast them on low heat until aromatic.

Remove the pan from the heat and let the spices cool down completely.

Add them to the grinder jar.

Also add turmeric powder, kashmiri red chilli powder, red chilli powder (spicy) and salt.

Grind them to a fine powder.

Add this powder to the mango Juliennes.

Also add nigella seeds (kalonji).

Lastly add mustard oil.

Give them a good mix.

Instant mango pickle is ready. Store in refrigerator and finished within 8 to 10 days.

NOTES

1. Make sure mangoes should be completely raw. At times mangoes are completely green from outside but on cutting, they are slightly ripe and yellow from inside. Better way is to check the mangoes by pressing. If they are too much hard, they are completely raw.
2. Do not use wet spoon or hands. We all know what spoils pickles so quickly.
3. Though this easy instant aam achar recipe can be eaten immediately after making it (almost 15 minutes) but it needs atleast a day of rest so that mango pieces can absorb the flavours and spices. 

Instant Mango Pickle (15 minutes recipe) – Recipe Card

Instant Mango Pickle (15 minutes recipe)

blessmyfoodbypayal

Instant Mango Pickle (15 minutes recipe) is a quick, tangy, and flavorful condiment made with raw mangoes and pantry spices.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 minute min

Course Condiment

Cuisine Indian

Servings 460 grams

Ingredients

  

• 500 gram raw mangoes
• 3 tsp fennel seeds (sounf)
• 2 tsp Fenugreek seeds (methi dana)
• 2 tsp yellow mustard (peeli sarsoo)
• 15 black pepper corns (kali mirch)
• 1 tbsp turmeric powder
• 1 tsp Kashmiri red chilli powder (for good colour)
• 1 tbsp red chilli powder (spicy)
• 1 tsp nigella seeds (kalonji)
• Salt to taste
• 1/2 cup /125 ml mustard oil

Instructions

 

• Wash the mangoes very well because we are using them with skin intact.
• Make sure mangoes should be completely dry and there remains no traces of water because water spoils the pickle.
• Cut the mangoes into long strips/Juliennes and discard their seeds.
• Take a pan and add fennel seeds (sounf), fenugreek seeds (methi dana), yellow mustard (peeli sarsoo) and black pepper corns (kali mirch).
• Roast them on low heat until aromatic.
• Remove the pan from the heat and let the spices cool down completely.
• Add them to the grinder jar.
• Also add turmeric powder, kashmiri red chilli powder, red chilli powder (spicy) and salt.
• Grind them to a fine powder.
• Add this powder to the mango Juliennes.
• Also add nigella seeds (kalonji).
• Lastly add mustard oil.
• Give them a good mix.
• Instant mango pickle is ready. Store in refrigerator and finished within 8 to 10 days.

Video

Notes

1. Make sure mangoes should be completely raw. At times mangoes are completely green from outside but on cutting, they are slightly ripe and yellow from inside. Better way is to check the mangoes by pressing. If they are too much hard, they are completely raw.
2. Do not use wet spoon or hands. We all know what spoils pickles so quickly.
3. Though this easy instant aam achar recipe can be eaten immediately after making it (almost 15 minutes) but it needs atleast a day of rest so that mango pieces can absorb the flavours and spices.

Keyword 15 minutes mango pickle recipe, instant mango pickle, kacche aam ka achaar recipe, no sun mango cake recipe