Thursday, October 29, 2009

Instant Mango Pickle (Bisi Uppinakai)

This is a simple and instant way of preparing pickles.It doesn't last for months but holds good for couple of weeks, if refrigerated well.


3-4 Small Mangoes or 1 Big
11/2 tsp Red Chilli powder
1tsp Mustard and Fenugreek seeds
salt to taste

For Tempering
2tsp Oil
1tsp Mustard
Pinch of Asafoetida/Hing


Wash and cut the mango to small cubes with the skin discarding the seed. Now make the tempering in a pan with oil and mustard seeds and hing, switch off the flame and add cut mango pieces, Chilli powder and Mustard-Methi Powder. Mix well. Allow it to cool in the pan so mangoes become soft and the dry powders are well blended. Mango pickle is ready to serve.

Note:If u want extra tempering u can add it in the end but don't boil the pickle after u put all the masala's as Mangoes will become very soft and mushy. While serving every time keep in mind the spoon is not wet otherwise the pickle gets spoiled.


  1. hmmmmm .... instant to crave those spicy habbits :) Thanks for sharing the recipe. What is tempering .... mentioned in ur recipe.

  2. looks very sure tastes just as good. will try sometime..

  3. instant pickle is always welcome..very tempting..

  4. very nice recipe of Instant pickle. I have some raw mango lying and will give it a try.


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