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How To Make Sweet Mango Pickle Recipe?

Mango pickle-making is multi-sensory. The varied shapes and colours of the mangoes; not all mangoes are worth eating, but nearly every mango can be pickled. The feel of the firm fruit that stews to softness or still chewy pickles.

The fresh acid scent of cut green mango and the thwacking sound of the manual slicers wielded by the vendors in the markets who do this extra service for home pickle makers. And then, of course, the tastes, so immensely varied that a full book could be written on the mango pickles made across India.

Sweet Mango pickles are loved by many as they can deliver that perfect blend of sour yet sweet kinda taste to your food. In case you are skeptical what to have for morning parathas or a sliced sandwich then this is the best mango pickle you should go for.

Mango pickle was one of the earliest Indian foods to become well-known outside India. Early travellers to India spread the reputation of mangoes as the finest of fruits, but since they couldn’t take the fresh fruits back home, they made do with dried or pickled mangoes.

Below is the recipe for a Punjabi style sweet and sour pickle recipe made without green unripe mangoes, jaggery and spices. The spices added are nigella seeds, fenugreek seeds and red chilli powder.

Recipe For Sweet Mango Pickle

  • Firstly wash and wipe dry the raw unripe green mangoes. Peel the skin and chop the mangoes into bite-sized pieces or small pieces. Collect these in a steel or ceramic bowl. Discard the seeds.
  • Add nigella seeds, fenugreek seeds, red chilli powder, salt and jaggery. You can even add sugar instead of jaggery.
  • Mix very well. The jaggery will melt and the whole mixture will look watery. Keep in the sun for 2 to 3 days till the jaggery syrup thickens and the mango pieces tenderize a bit. While keeping in sunlight, cover the bowl with a fine sieve or a thin muslin cloth, so that dust etc does not fall on the pickle.
  • After sun-drying, store it in a clean or sterilized glass jar.
  • Keep this best mango pickle in a cool dark place or keep in the refrigerator. Enjoy the sweet and sour pickle just plain or with any meal like dal khichdi or veg pulao or veg dum biryani.

Ingredients Used

  • 3 to 4 small to medium sized raw unripe green mangoes rinsed peeled and chopped, approximate 3.5 to 4 cups of chopped mangoes
  • 1 tablespoon nigella seeds (kalonji)
  • ½ tablespoon fenugreek seeds (methi seeds or methi dana)
  • 1 to 1.5 tablespoons red chilli powder (lal mirch powder)
  • 1 to 1.5 cup powdered jaggery or sugar – add more if required
  • Salt as required

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