Name: Instant Grated Green Mango Pickle: A Tangy & Spicy Indian Condiment
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 500 gm Mango (grated, green, raw); 2 Tbsp Garlic (chopped); ¼ tsp Asafoetida (hing); 1 tsp Chili Powder (red); 1 tsp Jaggery (melted); 1 ½ tsp Salt (or to taste); 2 Tbsp Mustard Oil

Instant Grated Green Mango Pickle: A Tangy & Spicy Indian Condiment

35 minutes

1067 reads

4.67 from 3 votes

Homestyle Cooking Indian

About Instant Grated Green Mango Pickle: A Tangy & Spicy Indian Condiment

Craving a burst of tangy, spicy flavor that will electrify your taste buds? This Instant Grated Green Mango Pickle is the answer. Ready in mere minutes, it's a vibrant condiment that brings authentic Indian zest to any meal.

Unlike traditional pickles, this recipe celebrates the fresh, zesty flavor of raw mango. Aromatic spices like garlic, asafoetida, and red chili powder enhance the mango's natural tartness, balanced beautifully by a touch of jaggery.

Perfect for busy weeknights or impromptu get-togethers, this quick pickle adds a vibrant kick to roti, paratha, rice, or any dish craving an explosion of Indian flavor.

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Recipe Time & More

Prep15

Cook20

Total35

Calories50 kcal

Serves

Served AsLunch

Recipe TasteSalty Sour Spicy Tangy

Ingredients

Mango

▢ 500 gm Mango grated, green, raw

Spices and Flavorings

Oil

▢ 2 Tbsp Mustard Oil

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Instructions

Peel and grate the raw green mango. This exposes more surface area for the flavors to penetrate.
Heat the mustard oil in a small pan over medium heat. Add the chopped garlic and sauté until fragrant and lightly golden. This blooms the garlic's flavor.
Add the asafoetida and red chili powder to the oil. Sauté for a few seconds until fragrant, being careful not to burn the spices. This releases their aromatic oils.
Immediately pour the hot oil and spice mixture over the grated mango. The heat helps the spices meld with the mango.
Thoroughly mix the mango, spices, and oil. Add the salt and melted jaggery. Mix again until everything is evenly distributed.
Transfer the pickle to a clean, airtight glass jar. This helps preserve its freshness.
Allow the pickle to rest for at least two days at room temperature. This allows the flavors to deepen and mature.
Serve the pickle with roti, paratha, rice, or any dish that complements its tangy, spicy flavor.

Recipe Notes

Good To Know

For extra crunch and a nutty aroma, add a teaspoon of lightly roasted fenugreek seeds or split mustard seeds to the hot oil before adding the garlic.
For a deeper flavor, let the pickle sit for at least 12-24 hours after preparation to allow the mango and garlic to absorb the spices and oil fully.
To make this pickle vegan without compromising on flavor, substitute jaggery with coconut sugar or date syrup, and check that your asafoetida is gluten-free and not blended with wheat flour.

Expert Tips

Adjust the spice level by increasing or decreasing the amount of chili powder. For a smokier flavor, use smoked paprika.
Experiment with different types of mangoes for variations in sweetness and texture. Raw, green mangoes will create a tangier pickle.
For a richer flavor, add a small piece of ginger along with the garlic.

Storage Instructions

If you prefer a longer shelf life, ensure that all utensils and storage jars are completely dry and let the pickle cool to room temperature before sealing—the presence of moisture can hasten spoilage.