Indian Sweet Mango Chutney/ Instant sweet mango pickle/Mango Pickle Recipe: easy and delicious sweet-tart mango chutney made using raw green mangoes and basic spices. It’s ready in 15 to 20 mins, Vegan + Gluten-Free, and stays in the fridge for up to 2 to 3 weeks.
I am planning to make an Instant sweet mango pickle / Mango pickle recipe that has a strong sweet memory from my childhood. My childhood favourite side dish I love to eat with any main course.
This mango sweet and spicy achar uses raw mango to pickle. This pickle is made using regular ingredients for pickling. This quick pickle is a time-saviour option if you are in a craving or unexpected guest arrival.
This homemade pickle recipe does not include any citric acid, vinegar, or other preservatives. This sweet pickle recipe uses Jaggery/brown sugar to make the pickle healthier and tastier.
Avakaya pickle is the common reference to mention the mango pickle in Andhra and in some south Indian states.
This instant mango pickle recipe warrants avoiding any long-duration sometimes even months to pickling and preserving method. This mango achar recipe uses minimum oil as we are going to consume this within 2 to 3 weeks.
This sweet mango chutney recipe will be easily adopted in your meal prep for a week-long food preparation routine.
Pickles are everywhere and they differ based on the ingredients they use and the way they are made. Quick pickling involves vinegar. Mango and lemon dominate the pickling category for their refreshing taste and aroma. Some recipes call for chunks of vegetables and some call for whole vegetables.
Avakaya is a famous recipe that involves mustard paste and small/baby mangoes are pickled and stored for a year to enjoy. Other than mango and lemon/lime, ginger, mixed vegetables, garlic, fish, and seafood varieties are also pickled.
What do we need to make Instant sweet mango pickle / Mango pickle recipe
Like any other pickle, we need raw mango. Totapuri, Kallamai, Kili Mooku and Ginimoothi are the names used in several parts of India for the type of mango I used that is medium sour and sweet. I took a big one to store the pickle for 2 weeks in the refrigerator. This type of mango is firm enough and cooks well at the same time.
The regular pickling ingredients of mustard, fenugreek are used. Chilli powder and turmeric powder are the masala powders used to balance the sour and sweetness of the mango.
I like to use mustard oil like any other pickle. You can use your favourite oil to enjoy this instant sweet mango pickle.
Mango recipes to try
Eggless mango muffin– An eggless mango muffin topped with fresh sweet mango sauce to enjoy the seasonal fruit in a different way.
White chocolate mango cups– A mango agar pudding served in white chocolate cups to enjoy the sweetness of mango.
4 ingredients mango mousse-A thick and creamy mango mousse recipe made using fresh mango and cream.
Agar agar jelly fruit cake– A see-through fruit cake made using agar and fresh tropical fruits.
Mango jelly without gelatin– A mango jelly made using fresh mango pulp and agar.
Low-fat mango sago-A chilled mango dessert includes sago and fresh mango chunks.
Sardine raw mango curry-An Indian style coconut-free sardine curry which includes raw mango.
How To Quick Fix The Time-consuming Pickles,sweet Mango Pickle/achar
- Oil-2 tbsp
- Mustard seed-1 tsp
- Fenugreek seed
- Turmeric powder
- Chilli powder
- Brown sugar/Jaggery-1 1/2 tbsp
- Add oil in a kadai/pan.
- Add mustard seeds and fry until they splutter.
- Add fenugreek seeds and fry.
- Add cleaned and chopped raw mango pieces and fry.
- Add required salt and mix well.
- When the mango pieces started to change colour add turmeric powder.
- Next,add chilli powder. Use kashmiri chilli powder to acquire red colour.
- Mix well to acquire the spice level in each one of the mango pieces.
- Add jaggery and mix well.
- When the pickle/chutney/achar reaches the required consistency, serve hot or in normal tempreature.
- Transfer the pickle into an airtight glass jar once it is cooled down completely.
- Use a clean and dry spoon to retain the pickle moist-free and avoid getting spoiled.
- Keep the pickle for 2 to 3 weeks in the refrigerator and enjoy.
Similar side dishes to try
Non-veg starter/Mutton mince kebab– A juicy and less oil, shallow cooked mutton mince kebab made in an iron Tawa.
Mince with peas curry– A mutton mince recipe made using simple spices, peas.
Brinjal/eggplant chops for biryani– A side dish for biriyani and variety rice’s made using brinjal, pepper, sesame seeds and tamarind.
Pan-fried salmon with dill– A pan-fried salmon recipe that uses simple spices and dried dill.
Pan-fried seer fish– One more pan-fried fish recipe made using seer fish coated with simple Indian spices.
Pepper tofu fry– A different tofu stir-fry recipe that includes onion, turmeric and pepper.
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