Sweet Mango Pickle (Instant Pickle)
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.

You’ll Love This Sweet Mango Pickle
Ingredient Notes:
How To Make Sweet Mango Pickle? (Pics)
- 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.
- 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.
Note: As it cools, the mango pieces will continue to soften. They’ll become even softer the next day.
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.
Storage and Shelf Life
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.
Check Out Other Pickle Recipes
- Carrot Pickle
- Tomato Pickle
- Methia Keri (Gujarati Mango Pickle)
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)
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.
When using the mangoes, are they ripe or unripened? Do they need to be soft?
use unripe mangoes which are hard (not soft at all) and have green skin.
If you are familiar green raw mangoes used for thai green mango salad.
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 !!
Glad that you found recipe helpful