Sweet Mango Pickle Recipe
Sweet mango pickle is a tangy, sweet, and mildly spicy Indian condiment made with raw mangoes, jaggery, and aromatic spices. Perfect with parathas, rice, or curd, it’s a seasonal favorite that gets richer in flavor over time.
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.