Instant Raw Mango Pickle Recipe

Instant Raw Mango Pickle Recipe

40 Mins
6-7 people
10 Mins

Instant Raw Mango Pickle

Raw mango

3-4 pcs


1 tbsp

Kashmiri chilli powder

2½ tbsp


1 tsp


½ cup


¼ cup

Curry leaves

12-13 pcs

Wash and peel the raw mangoes. Cut them into dices and discard the seed.

Transfer it to a bowl, add salt, kashmiri chilli powder, hing and mix it nicely.

Keep it aside for 10 mins and allow it to sweat.

Then, heat a pan, add oil, mustard seeds and let it crackle.

Turn off the flame and let the oil temperature drop. 

Once the oil is lukewarm, then add kashmiri chilli powder.  

Then add the raw mango and mix it.

Turn on the flame and cook it until the moisture dries up.

Cool it and store in an airtight container.  


Raw Mango Chunda 

Raw mango (Rajapuri)

2 pcs

Powdered sugar

1 ½ cup

Turmeric powder

½ tbsp

Red chilli powder

3 tsp

Jeera powder

1 tsp

Garam masala powder

1 tsp


1 tsp


2 inches 


8-10 pcs


¼ cup


Wash and peel the raw mangoes, then grate and transfer it to a cowl.

Add powdered sugar at intervals and mix it.

Then add turmeric powder, mix and keep it aside for 10 mins.

Then add red chilli powder, turmeric powder, jeera powder, garam masala powder, salt, cinnamon, cloves and mix it.

Now heat a pan, add the mixture, some water and cook it.

Cook until the raw mango gets translucent and the mixture gets thick.

The Raw Mango Chunda is ready. Cool and store it in an airtight container.