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INSTANT RAW MANGO PICKLE

This Raw Mango Pickle Will Pickle Your Brain!

This Instant Raw Mango Pickle with Fenugreek & Spices brings back the punchy taste of summer. With just diced mangoes, chilli powder, hing, and crushed fenugreek, this easy 12-hour marination recipe is spicy, tangy, and lip-smacking good. No fancy steps—just mix and wait! A must-try instant mango pickle for spice lovers and quick pickle fans alike. Perfect with hot rice or curd rice!


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Instant raw mango pickle recipe with red chilli, crushed methi seeds, and oil — traditional taste made simple in just 12 hours.¯

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💡 Zero-Effort Mango Pickle Tips for Couch Chefs

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✅ Make sure the mango pieces are completely dry before mixing, or the pickle may spoil quickly.

✅ Use mustard oil for a stronger flavor twist.

✅ Always use a dry spoon when scooping the pickle.

✅ Let the pickle rest in a glass or ceramic bowl, covered.

✅ Want more heat? Add extra chilli powder or crushed mustard seeds for a zingier version.

✅ Refrigerate after 12 hours for longer shelf life.

     Step-by-Step Recipe : The LOL Mango Pickle Saga​

INGREDIENTS

  •  2 raw mangoes, diced (medium-sized
  • 1/2 tsp asafoetida (hing)
  • 1/2 tsp turmeric powder
  • 1 & 1/2 tsp red chilli powder
  • 1/2 tbsp crushed fenugreek seeds
  • 1/2 tbsp salt (or to taste
  • 3 tbsp oil
​Spicy raw mango chunks soaked in oil, turmeric, red chilli, and hing for an easy instant pickle with bold South Indian flavors.

PREPARATION STEPS

  1. Wash, dry, and dice the raw mangoes into small bite-sized pieces.
  2. In a mixing bowl, add the diced mangoes.
  3. Sprinkle in asafoetida, turmeric powder, red chilli powder, crushed fenugreek seeds, and salt.
  4. Mix everything thoroughly to evenly coat the mango pieces with the spices.
  5. Now pour in the oil and mix well again until the oil blends with the spice mix and coats the mangoes.
  6. Cover and set aside the mixture for 12 hours at room temperature to allow the flavors to develop.
  7. After 12 hours, the pickle is ready to enjoy. Store in a clean, dry jar and refrigerate for freshness.


It’s best to wait 12 hours for the flavors to soak in, but you can taste it earlier for a preview!

If kept in the fridge in a clean, dry jar, it stays fresh for up to 7–10 days.

Absolutely! Mustard oil gives it a bold, traditional flavor.

Crushed seeds release more flavor and blend better with the spice mix.

It’s perfect with curd rice, dal rice, roti, or even parathas!

🍋 F.A.Q. – Foodie Anxiety Quotient

(Because who has time to Google in the middle of cooking?)


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