Sweet Mango Pickle (Instant Pickle)

ByKanan Patel Updated on
4 Comments
Jump to Recipe Pin Recipe

Can you believe this sweet mango pickle gets ready in under 15 minutes? Once you try this quick and easy recipe, I bet you’ll never go back to store-bought again! It’s that simple—and totally worth making at home.

This instant mango pickle is the perfect balance of sweet, sour, and mildly spicy flavors. In Hindi, it’s called khatta meetha aam ka achaar — where khatta means sour, meetha means sweet, aam is mango, and achaar means pickle.

Sweet mango pickle served in a bowl.

You’ll Love This Sweet Mango Pickle

  • Tongue-Tickling Flavors: This pickle is a delicious explosion of sweet, sour, and spicy—every bite will wake up your taste buds and leave you craving more.
  • Small Quantity, Big Impact: Just 2-3 teaspoons served alongside your meal is enough to jazz up the entire plate. Whether you’re serving it with paratha, dal-rice, or khichdi, this pickle brings a bold, delicious punch to your plate.
  • Instant Version: Traditional mango pickle takes 8-10 days to mature, but this instant version skips the wait by cooking on the stovetop.
  • No Sun Required: No need to rely on sunlight for fermentation—this recipe is perfect for anyone living in cooler climates or during non-summer months.

Ingredient Notes:

  • Raw Mangoes: In India, special raw mango varieties like Rajapuri or small tender baby mangoes are popular during mango season. In the USA, we typically find large green raw mangoes available year-round, I have used that. (Check the pic in the step-by-step section for reference.)
  • Oil: Use any flavorless and less pungent oil such as canola, corn, peanut, or safflower oil. This instant pickle recipe uses much less oil compared to traditional pickles.
  • Mustard Seeds & Fenugreek Seeds: These are classic ingredients in most Indian pickles. I have used them whole in tempering.
  • Jaggery: Adds natural sweetness. The final color of your pickle will depend on how dark or light your jaggery is.
  • Red Chili Powder: Added in small quantity—just enough to give a subtle hint of heat without overpowering the sweetness.
  • Salt: Essential for balancing flavors and for preservation.

How To Make Sweet Mango Pickle? (Pics)

  1. Prep the Mangoes: Wash the mangoes really well. Wipe them completely dry with a kitchen towel or let them air-dry.
    💡 Tip: Moisture can spoil the pickle, so make sure they’re 100% dry.
Washed raw mangoes on kitchen towel.
  1. Cut the mangoes into 1-inch pieces.
Raw mangoes cut into 1-inch cubes.
  1. Make the Tempering: Heat oil in a pan on medium heat. Once hot, add mustard seeds and fenugreek seeds — both are signature spices for pickle making. Let them crackle and turn slightly brown.
Tempering mustard and fenugreek seeds in oil.
  1. Add Mango & Spices: Add the chopped mangoes along with jaggery, salt, turmeric powder, and red chili powder.
Adding salt, turmeric powder, red chili powder and jaggery.
  1. Cook Until Syrupy: Keep stirring and cooking until the jaggery melts completely and forms a syrupy consistency.
Jaggery is melted and pickle is ready.
  1. Cool It Down: Turn off the stove and let the pickle cool down completely in the pan.
    Note: As it cools, the mango pieces will continue to soften. They’ll become even softer the next day.
Cooled down sweet mango pickle.

Because this instant mango pickle is just for me (hubby doesn’t eat pickles, huh!!) I have made a small batch. But you can double, triple or increase the amount as required.

Sweet mango pickle in a container with spoon in it.

Storage and Shelf Life

  • Once the pickle has cooled down completely, transfer it to a clean, dry glass jar or airtight container. Avoid plastic containers as they can absorb the oil and spices over time.
  • Store the jar in the refrigerator. It stays fresh for up to 3 months.
  • Always use a clean, dry spoon to take out the pickle. This helps prevent spoilage and increases its shelf life.
  • The flavor improves as it sits! So, it’ll taste even better after a couple of days once the mango pieces have soaked up all the syrupy, spiced goodness.

Serving Ideas

  • Serve this pickle with plain paratha, stuffed paratha, or thepla for a flavorful sidekick.
  • It pairs beautifully with khichdi, curd rice, or even a comforting bowl of dal-rice.
  • Add a spoonful on the side of your regular roti-sabzi meal to make it extra special.
  • Even the most bland or simple meals get a delicious upgrade with just a little bit of this pickle on the plate.
Sweet mango pickle served in a bowl.

Check Out Other Pickle Recipes

Did you try this recipe? I’d love to hear about it! Leave a review in the comment section below. If you’re sharing it on your Instagram then don’t forget to tag me @spice.up.the.curry

Sweet Mango Pickle Recipe (Instant Pickle)

4.67 from 6 votes
How to make sweet mango pickle
Instant sweet mango pickle recipe – It has bursting flavors with a combination of a sweet, spicy and sour taste. It gets ready in under 15 minutes and can jazz up your any boring meal.
Kanan
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Serving Size 1 cup

US measuring cups are used (1 cup = 240 ml)

Ingredients

  • 300 grams or 2 cups Raw mango (Unripe mango), cut into 1-inch cubes
  • 2 tablespoons Oil
  • ½ teaspoon Mustard seeds
  • ½ teaspoon Fenugreek seeds (methi dana)
  • ½ cup Jaggery (Gur), tightly packed
  • 1 tablespoon salt
  • ½ teaspoon Turmeric powder
  • 1 tablespoon Red chili powder

Instructions

  • Prep the Mangoes: Wash the mangoes really well. Wipe them completely dry with a kitchen towel or let them air-dry. Moisture can spoil the pickle, so make sure they’re 100% dry. Cut the mangoes into 1-inch pieces.
  • Make the Tempering: Heat oil in a pan on medium heat. Once hot, add mustard seeds and fenugreek seeds — both are signature spices for pickle making. Let them crackle and turn slightly brown.
  • Add Mango & Spices: Add the chopped mangoes along with jaggery, salt, turmeric powder, and red chili powder.
  • Cook Until Syrupy: Keep stirring and cooking until the jaggery melts completely and forms a syrupy consistency.
  • Cool It Down: Turn off the stove and let the pickle cool down completely in the pan. As it cools, the mango pieces will continue to soften. They’ll become even softer the next day.

Nutrition

Serving: 1tablespoon | Calories: 47kcal (2%) | Carbohydrates: 7.9g (3%) | Protein: 0.3g (1%) | Fat: 1.9g (3%) | Saturated Fat: 0.3g (2%) | Cholesterol: 0mg | Sodium: 444mg (19%) | Potassium: 53mg (2%) | Fiber: 0.5g (2%) | Sugar: 7.3g (8%)
Kanan Patel

To understand the art and science of cooking, I’ve read many cookbooks and culinary books—and now I’m sharing all that experience with you. I started this blog in 2012 to share reliable vegetarian, Indian, and eggless baking recipes (with step-by-step photos and videos) that you can count on.

4.67 from 6 votes (5 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

4 Comments

  2. I found this recipe convenient. I’m the only taker for pickles in my family. . Hence the method & measurements too were suitable for making at home. Prepared it now, will upload photo too !!5 stars

    Reply