Learn how to make a delicious Punjabi-style instant mango pickle. This easy kairi ka achaar is perfect for beginners and requires minimal effort.
- About Indian Pickle
- Instant Mango Pickle
- Homemade Pickle Masala
- Ingredients Required
- How To Make Instant Pickle
- Storing Suggestion
- My Tried & True Tips
- More Indian Pickle Recipes
- Instant Mango Pickle Recipe
About Indian Pickle
In Indian Cuisine, pickles are the most popular condiment. We have pickle recipes for every season, occasion, and mood. But unlike pickle recipes from other cuisines, Indian pickle making is a time, skill, and labour-intensive process.
From preparing ingredients to sun drying to the preservation, multiple steps are involved in making a traditional Indian pickle. But at the same time, instant pickle recipes get ready within a few hours.
These instant pickles:
- does not require pro-level skills
- minimum effort, maximum flavour
- the ingredient list is precise
- easy to make and store
- perfect for beginners
Instant Mango Pickle
This instant mango pickle is my family’s summer favourite condiment— a delicious, easy pickle made with raw (green) mango and green chillies.
When the green, unripe, raw mango is abundant every summer, I make a small batch (one jar) of this easy-peasy mango pickle with aam panna and Kairi no chundo .
Instant Mango Pickle gets ready the same day, including the chopping time. And does not require sun drying or a peculiar preservation process.
There are many regional instant mango pickle recipes. I learned this Punjabi-style spicy mango pickle recipe from my Sikh mother-in-law.
Homemade Pickle Masala
The soul of every Indian pickle is the masala or the spice mix. For this mango pickle, I use a quick and easy homemade spice blend (achaar masala) which takes this Kairi ka achaar up a notch.
It is a spice blend of –
- fennel seeds
- fenugreek seeds
- yellow mustard seeds
- black mustard seeds
Dry roast the spice for a few seconds to release the aroma, and then make a coarse powder using a blender.
Ingredients Required
- Mango: Use unripe, raw, or green mango, known as Kairi or kaccha aam or achaar ka aam in India. Discard the stone and skin. Use only the pulp.
- Green Chilli: It is an optional ingredient. But they add an addictive spiciness to this mango pickle. And also balance the sourness of the raw mangoes.
- Pickle Masala : Follow my recipe instructions to make from scratch at home or use the readymade Punjabi pickle masala powder.
- Spices: Salt, Red Chili Powder, Turmeric Powder, Asafoetida
- Oil : Use only mustard oil. If you can get cold-pressed mustard oil, nothing like it; otherwise, regular mustard oil is also fine.
- Vinegar: A tablespoon of distilled white vinegar helps preserve the mango pickle. You can use lemon or lime juice as well in the same quantity.
How To Make Instant Pickle
Step 1) Wash the green mango (Kairi) with water. Clean each piece nicely with a kitchen towel.
Step 2) Peel the skin of the mangoes using a knife or vegetable peeler. Now dice the pulp into equal size pieces (image 1) . Discard the stone ( guthli ).
Step 3) Mix diced mangoes, salt, and turmeric in a large tray or bowl (image 2) . Cover and keep aside for 2 – 3 hours for mangoes to release water/juices.
Step 4) Once the fruit’s water is released, transfer the mangoes to a colander to drain all the water (images 3 & 4) .
Step 5) Combine turmeric-coated mangoes, green chilli, homemade pickle masala, red chilli powder, asafoetida, salt, mustard oil, and white vinegar. Mix them nicely to coat each piece of green mango with spices and oil.
Step 6) Taste and add more salt/red chilli if required. Transfer the mango pickle to a clean, sterilized, dry jar. Cover the opening of the pot with a piece of muslin cloth. Seal it with a lid.
Storing Suggestion
The shelf life of an instant pickle is usually not more than a month. So it is best to make it in small batches of 250 to 500 grams .
My mother-in-law stores this mango pickle in the refrigerator to increase its shelf life. But instead, I prefer making it in small batches and consuming it within a month. Also, I keep it under the direct sun once every week for 4 – 5 hours to increase its shelf life.
Do not store pickles in kitchen cabinets with moisture, termite, moth, or humidity. There is a huge possibility of moisture seeping inside the pickle jar and developing fungus. Instead, the bright kitchen counter, refrigerator, or pantry is the best place to keep instant pickles.
My Tried & True Tips
- Green mangoes (Kairi) are the best for making pickles. DO NOT use ripe mango. The raw mango pulp should be white or pale white, not yellow.
- Discard the seeds of green chillies . Slit the chillies and remove the seeds. We do not want seeds in our mango pickle.
- Safeguard the mango pickle from all kinds of moisture, whether it is a wet spoon, water splashes, or a humid climate. Once the pickle comes in contact with water content, it will develop fungus.
- At every stage, taste the mangoes and then season them with salt accordingly.
- The mustard oil’s spicy taste and luscious texture are the souls of Indian pickles. There is no substitute for mustard oil in this mango pickle recipe.
More Indian Pickle Recipes
- Garlic Pickle
- Red Chilli Pickle
- Instant Ginger Pickle
- Gobhi Gajar Ka Achar
- Punjabi Mango Pickle
- Instant Green Chilli Pickle
Ingredients
- ▢ 500 gram raw mango (kairi)
- ▢ 1 tablespoon turmeric powder
- ▢ 1 ½ tablespoon salt or to taste
- ▢ 100 gram green chili cut lengthwise into halves
- ▢ 2 tablespoon red chili powder
- ▢ 1 teaspoon hing (asafoetida) hing
- ▢ 1 Cup mustard oil (sarson oil)
- ▢ 1 teaspoon white vinegar
Ingredients For Pickle Masala
- ▢ 2 tablespoon fennel seeds (saunf)
- ▢ 2 tablespoon yellow mustard seeds (sarson)
- ▢ 1 tablespoon black mustard seeds (choti rai)
- ▢ 1 teaspoon fenugreek seeds (methi dana)
Instructions
- Wash the green mango (Kairi) with water. Clean each piece nicely with a kitchen towel. Peel the skin of the mangoes using a knife or vegetable peeler. Now dice the pulp into equal size pieces. Discard the stone.
- Mix diced mangoes, salt, and turmeric in a large tray or bowl. Cover and keep aside for 2 – 3 hours for mangoes to release water/juices.
- Once the fruit’s water is released, transfer the mangoes to a colander to drain all the water.
- Combine turmeric-coated mangoes, green chili, homemade pickle masala, red chili powder, asafoetida, salt, mustard oil, and white vinegar. Mix them nicely to coat each piece of green mango with spices and oil. Use your hands for the purpose.
- Taste and add more salt/red chili if required. Transfer the mango pickle to a clean, sterilized, dry jar. Cover the opening of the jar with a piece of muslin cloth. Seal it with a lid.
- Now the pickle is ready to consume. You can serve it immediately.
- Store instant mango pickle in a clean, dry jar at room temperature. Shake it once every day so that the top layer gets evenly coated by oil and masala sitting at the bottom of the jar.
Recipe Notes:
- You can use the readymade Punjabi pickle masala as well for the recipe. Add 2 – 4 tablespoons of it.
- The shelf life of an instant mango pickle is not more than a month.
- Do not store pickles in kitchen cabinets with moisture, termite, moth, or humidity.
- Keep it under the direct sun for 4 – 5 hours to increase its shelf life.
Nutrition
We follow a strict NO SPAM Policy
Instant Mango Pickle Recipe
Equipment
- Mixing Bowl
Ingredients
- 500 gram raw mango (kairi)
- 1 tablespoon turmeric powder
- 1 ½ tablespoon salt or to taste
- 100 gram green chili cut lengthwise into halves
- 2 tablespoon red chili powder
- 1 teaspoon hing (asafoetida) hing
- 1 Cup mustard oil (sarson oil)
- 1 teaspoon white vinegar
Ingredients For Pickle Masala
- 2 tablespoon fennel seeds (saunf)
- 2 tablespoon yellow mustard seeds (sarson)
- 1 tablespoon black mustard seeds (choti rai)
- 1 teaspoon fenugreek seeds (methi dana)
Instructions
- Wash the green mango (Kairi) with water. Clean each piece nicely with a kitchen towel. Peel the skin of the mangoes using a knife or vegetable peeler. Now dice the pulp into equal size pieces. Discard the stone.
- Mix diced mangoes, salt, and turmeric in a large tray or bowl. Cover and keep aside for 2 – 3 hours for mangoes to release water/juices.
- Once the fruit’s water is released, transfer the mangoes to a colander to drain all the water.
- Combine turmeric-coated mangoes, green chili, homemade pickle masala, red chili powder, asafoetida, salt, mustard oil, and white vinegar. Mix them nicely to coat each piece of green mango with spices and oil. Use your hands for the purpose.
- Taste and add more salt/red chili if required. Transfer the mango pickle to a clean, sterilized, dry jar. Cover the opening of the jar with a piece of muslin cloth. Seal it with a lid.
- Now the pickle is ready to consume. You can serve it immediately.
- Store instant mango pickle in a clean, dry jar at room temperature. Shake it once every day so that the top layer gets evenly coated by oil and masala sitting at the bottom of the jar.
Notes
- You can use the readymade Punjabi pickle masala as well for the recipe. Add 2 - 4 tablespoons of it.
- The shelf life of an instant mango pickle is not more than a month.
- Do not store pickles in kitchen cabinets with moisture, termite, moth, or humidity.
- Keep it under the direct sun for 4 – 5 hours to increase its shelf life.
Nutrition
Bread Roll is a crispy, vegan Indian snack. This easy and tasty aloo bread roll recipe is totally worth bookmarking. Be sure to watch the video!
- About Bread Roll
- My Tried & True Tips
- Watch Aloo Bread Roll Video
- Serving Suggestion
- More Potato Recipes
- Aloo Bread Roll Recipe
About Bread Roll
A deep-fried crispy croquette made of bread and boiled potatoes is the ultimate Indian comfort food. In India, vegetarian potato croquettes are known as aloo bread roll. They are a widely popular breakfast and a street food snack.
The bread roll is probably the best way to transform a regular loaf of bread into a fulfilling and hearty breakfast for the family.
Indian potato bread rolls offer a delectable fusion of flavours and textures, making them a favourite snack across the country. With this bread roll recipe in hand, you can easily recreate the magic of Indian street food in the comfort of your kitchen.
Reasons to LOVE Bread Roll Recipe
- meal-prep friendly
- vegan and vegetarian
- customizable potato stuffing
- perfect snack/breakfast for kids
- possible gluten-free (use GF bread)
My Tried & True Tips
- Always use fresh, soft bread slices to make the potato roll. Avoid using stale bread as it might break while shaping the roll. The white bread slices are the perfect choice for this bread roll recipe.
- Dip the bread slice in water only for a second or so to moisten it. Then gently squeeze it to get rid of the water but make sure not to break the bread slice.
- Make sure potato filling is nicely mashed and smooth in texture else it will ooze out of the bread covering.
- Potato Rolls can be either deep-fried or shallow fried or air fried.
- Make sure to fry bread roll on medium to high heat so that croquettes are crisp from the outside and fully cooked from the inside.
- The secret of my crunchy bread roll recipe is to keep them in the refrigerator (not the freezer) for 15 – 30 minutes before frying. This step always yields crisp potato rolls without fail.
Watch Aloo Bread Roll Video
Serving Suggestion
If you’re looking for an indulgent Indian breakfast , then this bread roll recipe is the answer. Whether relished as an evening teatime snack, or as party appetizer these crispy delights never fail to satisfy the palate.
Aloo Bread Roll are best enjoyed with a flavoursome green chutney and tomato ketchup. The combination is the real outburst of flavours and textures.
Yes, the bread roll can be baked as well. Preheat oven to 180 degrees Celcius. Brush the shaped potato rolls with oil, and bake in the oven for 15 – 20 minutes, or until the outer covering is crisp and golden in colour. You can air-fry them as well at the same temperature for 7 – 8 minutes on each side.
Yes, indeed. A few hours before the serving time, shape the cutlet, arrange them on a greased plate or baking tray. Cover the dish with a muslin cloth and keep it in the refrigerator until ready to fry. Arrange the bread roll in a tray and freeze for 1 – 2 hours. Once frozen, store them in a ziplock bag in the freezer. Thaw at room temperature before frying.
More Potato Recipes
- Dum Aloo
- Jeera Aloo
- Masala Potato Fry
- Dahi Potato Curry
- Honey Chilli Potato
- Potato Cheese Balls
- Potato Stuffed Chilli Pakoda
Ingredients
Bread Roll Filling:
- ▢ 3 – 4 potato, boiled and peeled
- ▢ ½ Cup onion, fine chopped
- ▢ 1 green chilli, fine chopped
- ▢ 1 teaspoon ginger & garlic paste ( get recipe )
- ▢ 2 tablespoon fresh coriander, fine chopped
- ▢ Salt to taste
- ▢ 1 teaspoon red chilli powder
- ▢ ½ teaspoon turmeric powder
- ▢ ½ teaspoon Chaat Masala
Bread Roll Covering:
- ▢ 6 white bread slices
- ▢ 2 Cup cooking oil for deep-frying
Instructions
How To Make Bread Roll Filling:
- Combine boiled potato, onion and other ingredients for the filling in a mixing bowl. Mash the potatoes and mix all the ingredients until no lumps remain in the filling mixture. Taste and adjust the seasoning accordingly. Set aside till required.
How To Make Bread Roll:
- Take room temperature water in a shallow plate or bowl.
- Remove the edges of the bread slices.
- Now, take one bread slice, dip it in water for a second or just to moisten. Then, squeeze it nicely with the pressure of your palms.
- Place a tablespoon of stuffing in the center of the bread slice.
- Carefully, bring the edges of the bread slice to the center and gently seal the potato filling with the bread. Shape the cutlet into a round. Similarly, prepare rest of the potato rolls.
- To fry the bread roll, heat oil in a frying pan . Test the temperature of the oil by dropping a small piece of bread. If it comes to the top oil is ready for frying the aloo roll.
- Gently slide shaped bread roll from the edges into the frying pan. Fry over medium heat till crisp and golden. Transfer to a plate lined with a paper towel.
- Serve bread roll piping hot with mint coriander chutney and ketchup.
Recipe Notes:
- Customize the filling by adding vegetables like peas, carrots, or bell peppers.
- For a spicier kick, increase the quantity of green chilies or add a dash of red chilli powder.
- Ensure the oil is hot enough before frying to prevent the rolls from becoming oily.
- To make the rolls healthier, you can bake them in a preheated oven at 180°C (350°F) for 15-20 minutes, turning halfway through until they are golden brown and crispy.
Nutrition
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