By: Mrinal Pandit, Chief Dietitian, NephroPlus

This instant pickle recipe is quick and easy to make.

Portion Size: 1 bowl (10-12 portions)

Serving Size: 1 portion


1 Raw Mango, raw, medium 1 in no (200 g)

Turmeric Powder 1/2 tsp.

Kashmiri Red Chilli Powder 1.5 tsp.

Salt 1/8 th tsp. (As suggested by Dietitian)

To Temper

Sesame Oil (Or any cooking oil) 2 tbsp.

Mustard Seeds 1 tsp.

Methi Seeds Powder 1 tsp (optional)

Hing 1/8 tsp

Curry Leaves 1 Sprig


Rinse the raw mango and pat dry to ensure there is no moisture in the mango for better shelf life.

Slice the raw mango into fine pieces, so the spice powders and flavours get infused well.

Add chilli powder and turmeric as per spice level preferred for this instant mango pickle recipe.The masala should nicely coat the chopped raw mangoes

In a tempering pan, heat oil. Add mustard seeds, allow it to crackle. Add hing and curry leaves generously which adds more flavour to the mango pickle

Serve this pickle as a condiment with your favourite meal like curd rice or khichdi or sambar rice or vegetable pulao

Nutritive Value per 1 bowl

Calories (Kcal) Protein ( g) Sodium (mg) Potassium (mg) Phosphorus (mg)
414.82 3.76 360.29 481.82 87.2


  • The shelf life of this pickle is 2 days when kept outside and 1 week under refrigeration.
  • Always store it in a clean - dry bottle and use a dry spoon every time to avoid spoiling.