Instant Mango Pickle - Zatpat Aam Achar

bhavnaskitchen's picture

Oct. 26, 2012

Indian pickles are mouth watering, what if you get to know how to make them and that too instantly. Sounds interesting, watch this video to know more.


Raw mango 1 Large , wash and cut into cubes (approx. 1 1/4 cup)
For the dry masala
Yellow mustard 1 Tablespoon
Fenugreek seeds 1 1/2 Tablespoon
Red chili powder 1/2 Tablespoon (to taste)
Paprika 1/2 Tablespoon (to taste)
Turmeric powder 1/4 Teaspoon
Salt 1 1/2 Teaspoon (to taste)
Asafoetida 1/4 Teaspoon
Olive oil 2 Tablespoon



1. In a bowl, add all the ingredients for the dry masala except the olive oil and mix well.

2. Take the bowl with raw mangoes and add the dry masala, oil and coat it well using a spoon or hand.

3. Once done refrigerate the pickle and use it within week.


4. Serve the mango pickle with chapati or rice.

Recipe Summary

Difficulty Level: Easy
Servings: 6

Nutrition Facts

Serving size

Calories 132Calories from Fat 53

 % Daily Value*

Total Fat 6 g9.2%

Saturated Fat %

Trans Fat 0 g


Sodium 523 mg21.79%

Total Carbohydrates 21 g7%

Dietary Fiber 3 g12%

Sugars 15 g

Protein 2 g4%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet