Sweet Mango Pickle Recipe
Sweet mango pickle is a traditional Indian condiment made with tangy raw mangoes, aromatic spices, and jaggery, offering a perfect balance of sweet, sour, and mildly spicy flavors. Popular across India, this aam ka meetha achar is especially prepared during the summer mango season and stored for months to enjoy its rich taste. It pairs wonderfully with parathas, pooris, chapati, dal-rice, or even as a side for curd rice, Masala Pulao and khichdi. The slow sun-drying of mango enhances its flavor, making it a much-loved homemade pickle recipe that gets better with time.
Ingredients and Substitutes
- Raw mangoes: I am using 500 ram firm, unripe mangoes for the best tangy flavor. Avoid overripe ones as they turn mushy.
- Salt: Acts as a preservative and enhances taste. You can also use Himalayan pink salt for a mineral-rich option.
- Turmeric powder: Adds a warm color and natural antibacterial properties. Fresh turmeric can be used, but dry powder blends better.
- Jaggery: Gives natural sweetness and a deep, earthy taste. Brown sugar can be used if jaggery is unavailable, though flavor will slightly differ.
- Red chili powder: Adds heat and vibrant color. Kashmiri chili powder can be used for milder heat but brighter color.
- Roasted fenugreek seed powder: Brings a subtle bitterness and enhances pickle aroma. Skip if unavailable, but it adds depth to flavor.
- Roasted fennel seed powder: I use fennel seeds because it gives a sweet, refreshing aroma. You can also use coarsely crushed fennel seeds for texture.
- Water: Needed to melt jaggery. Use filtered water to keep the pickle fresh longer.
How to Make Sweet Mango Pickle (Recipe Stepwise photos)
1. Wash 500 g raw mangoes thoroughly and wipe them dry with a clean cloth. Cut them into small bite-sized pieces, discarding the seed.
2. In a large mixing bowl, add the mango pieces, 2 tablespoons salt, and ½ teaspoon turmeric powder. Toss well so each piece is coated evenly. Cover and set aside for 8–10 hours or overnight to release water.
3. Drain the water released by the mangoes. Spread the pieces on a clean cloth or tray and sun-dry for 2–3 hours until slightly dehydrated but not completely dry.
4. In a heavy-bottomed pan, heat 300 g grated jaggery with a little water on low flame until it forms a sticky syrup, then add red chili powder, roasted fenugreek seed powder, and 1 teaspoon roasted fennel seed powder, stirring well to combine.
5. Add the sun-dried mango pieces into the jaggery-spice syrup. Mix gently so the mango pieces are well-coated with the sweet and spicy mixture.
6. Allow the pickle mixture to cool completely. Transfer into a clean, dry, airtight glass jar. Keep the jar in sunlight for 2–3 days, shaking it gently each day so the syrup coats the mango pieces evenly. The sweet mango pickle is ready to enjoy.
Serving Suggestions
Sweet mango pickle pairs beautifully with a variety of Indian meals. It’s a perfect accompaniment to parathas, pooris, chapati, and stuffed rotis, adding a burst of sweet and tangy flavor that complements the richness of the bread. You can also serve it alongside simple meals like dal-rice or khichdi to elevate their taste with a spicy-sweet kick.
This pickle also works wonderfully with South Indian dishes like curd rice, lemon rice, or tamarind rice, balancing the tanginess with its rich, sweet aroma. For a quick snack, try spreading a little of this pickle over a plain roti or mixing it into plain yogurt for a unique dip. Since the flavor deepens over time, it’s best enjoyed in small portions to savor its intense taste.
FAQ
No, sweet mango pickle is traditionally made with raw, unripe mangoes for the tangy base flavor. Ripe mangoes will make the pickle mushy and overly sweet.
You can replace jaggery with brown sugar, palm sugar, or coconut sugar. However, the taste and aroma will be slightly different.
Use completely dry utensils and jars, avoid any contact with wet hands, and ensure mango pieces are partially dehydrated before mixing with jaggery syrup.
No, sweet mango pickle has a mild spiciness balanced by the sweetness of jaggery. You can adjust the chili powder to your preference.
Recipe Card
Sweet Mango Pickle Recipe
Equipment
- 1 Sharp knife and cutting board
- 1 Large mixing bowl
- 1 Heavy-bottomed pan
- 1 Clean cotton cloth or tray for sun-drying
- 1 Airtight glass jar
Ingredients
- 500 g raw mangoes firm and unripe
- 2 tablespoons salt
- ½ teaspoon turmeric powder
- 300 g jaggery grated
- 2 teaspoons red chili powder adjust to taste
- ½ teaspoon roasted fenugreek seed powder
- 1 teaspoon roasted fennel seed powder
Instructions
- Wash raw mangoes and dry completely. Cut into small pieces and discard seeds.
- In a bowl, mix mango pieces with salt and turmeric. Cover and keep for 8–10 hours or overnight.
- Drain the water released, then sun-dry the mango pieces for 2–3 hours.
- In a pan, melt grated jaggery with water on low heat, then simmer until sticky.
- Add red chili powder, roasted fenugreek powder, and roasted fennel powder. Mix well.
- Add the sun-dried mango pieces and stir until well coated.
- Cool completely and store in a clean, airtight glass jar.
- Keep in sunlight for 2–3 days, shaking gently each day.
Notes
- Serve this pickle with parathas, pooris, chapati, dal-rice, khichdi, curd rice, or lemon rice.
- You can also be mixed into yogurt for a quick dip.
