Sweet Mango Pickle is a beloved family recipe that brings together the tartness of raw mangoes with the warmth of Indian spices and the sweetness of jaggery. I learned this recipe from my grandmother, who would make huge batches every summer when mangoes were in season. The sun-drying process might seem old-school, but trust me, it’s what gives this pickle its authentic taste and texture.
About the Recipe
This pickle offers a unique twist on traditional mango pickles by incorporating jaggery, which creates a beautiful sweet-sour balance. The mix of spices like mustard, fenugreek, and asafoetida adds depth and complexity. It’s perfect for pickle lovers who want something different from the usual spicy versions.
Why You’ll Love This Recipe
You’ll love how the mangoes slowly transform and absorb all the flavors. The initial tang mellows into a sweet-spicy blend that’s irresistible. The recipe is forgiving – even if you’re new to pickle-making, you can’t go wrong. Plus, it gets better with time, making it perfect for batch cooking and storing.
Sweet Mango Pickle
Cooking Tips
– Choose very sour, firm mangoes for best results
– Make sure all utensils are completely dry
– Sun-dry the mangoes on a clear, sunny day
– Use fresh spices for maximum flavor
– Keep stirring occasionally during the resting period
Serving and Storing Suggestions
Makes about 4-5 medium jars. Keeps well for up to 6 months when stored in a cool, dry place. Serve with rice, dal, or Indian flatbreads. Total prep time: 3-4 days (including drying and resting time).
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Nutrient Benefits
Raw mangoes are rich in vitamin C and antioxidants. The spices used offer digestive benefits – mustard aids digestion, fenugreek helps regulate blood sugar, and turmeric has anti-inflammatory properties. Gingelly oil (sesame oil) provides healthy fats and vitamin E.
Sweet Mango Pickle
Ingredients
- 20 Mangoes (preferably very sour ones)
- 200 gms Red Chilli Powder
- 2 1/2 cups Salt
- 2 tbsp Mustard Powder
- 2 tbsp Fenugreek Powder
- 1/2 tbsp Asafoetida
- 1 1/2 to 2 cups Gingelly Oil
- Curry Leaves (few)
- 1/4 cup Turmeric Powder
- 2 cups Jaggery (powdered)
Instructions
- Chop the mangoes into small pieces.
- Add half of the salt and turmeric powder.
- Mix well and keep aside for 24 hours.
- Spread the mangoes on a large plate and keep it under the sun until fully dried.
- Dissolve the jaggery in enough water and strain well.
- Add this to the mangoes and transfer to a large bowl.
- Add the red chilli powder and mix well.
- Heat gingelly oil in a pan over medium flame.
- Fry the asafoetida and remove.
- Drain well and grind to a fine powder.
- Pour half of this oil over the mangoes.
- Add the remaining salt, mustard powder, fenugreek powder and mix well.
- Transfer this to a clear, sterilized jar.
- Fry the asafoetida powder and curry leaves in the remaining oil and pour into the jar.
- Mix gently and cover it with a clean cloth.
- Keep aside for a day or two.
- Serve.
Note: Initially the pickle will be thin/watery, but over time it will become a regular pickle.
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Frequently Asked Questions
Why does my pickle look watery at first?
The initial wateriness is normal. The salt draws out moisture from the mangoes, and over time, this liquid will be reabsorbed, creating the perfect pickle consistency. Usually takes 1-2 weeks.
Can I reduce the amount of oil used?
While you can reduce the oil slightly, it’s important to use enough as it acts as a preservative and helps blend the flavors. The oil also prevents spoilage and helps the pickle last longer.
How do I know if my mangoes are sour enough?
Look for raw, green mangoes that are firm to touch. Take a small bite – if it makes you pucker up, it’s perfect for pickling.
1 comment
Thank you. I love your recipe instructions. They are very well explained. I am really excited to make this one with my sister!!