Sweet Mango Pickle
The Indian mango pickle is a complex palate of flavors. While we love the spicy pickles we do love the sweet varieties such as this sweet mango pickle.
Pickles are one of the most popular condiments in India that always accompanies most meals. There are hundreds of pickle recipes from all over India, this one is my absolute favorite recipe from my mom. While I do love her spicy mango pickle and mango chunda, I will lick the bowl clean when it comes to this pickle.
Making pickle sounds intimidating but once you made it you will wonder what’s all the fuss above. The truth is that the recipe itself is not difficult. The fuss usually is all with the jars, sterilizing process, and canning process. But, today we make a small batch without all those processes.
Ingredients and substitutes
- Mangoes – you must use raw mangoes for this recipe. Ripe mangoes will not make a long-lasting pickle like this.
- Spices – as you can see we still have some spice in this recipe which has a wonderful balance of sweet yet slightly spicy pickles.
- Salt – pickles are known to be salt and that’s because salt acts as a preservative.
- Oil – is also a preservative. In fact, if you use less oil in the pickle it can cause the pickle to get ruined.
- Spices – the fenugreek seeds and mustard seeds add a slightly bitter taste to the pickle which works wonderfully in combination with the spicy yet sour mangoes.
Tips for Success
- All excess moisture must be drained off from the mangoes Sun-dry or oven-dry the mango pieces so the excess moisture is dried out.
- Use sterilized jars – that have been washed, dried as well as sun-dried or oven-dried
- Use sealable jars that will prevent any air from getting into the jars.
- Make sure there is enough oil in the bottle on the top to prevent mold formation.
- You can also divide the above recipe and make a smaller batch and store it in the fridge. That way you can omit the sun-dry or oven-drying process completely.
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Equipment /Tools
- Saute Pan
- Mixing bowl
Ingredients
- 3 cups (500 g) Raw mangoes cut into 2-inch pieces and dried
- 2 – 3 tbsp Salt
- 1½ cup (320 ml) Vegetable oil
- 1 tsp Asafoetida hing
- 1 tsp Turmeric powder haldi
- 1½ tbsp Red chili powder I used Kashmir
- 1 3-inch Cinnamon stick Methi
- 4 Cloves
- 2 Bay leaves
- 2 cup (250 g) Jaggery finely chopped
- 2 – 4 tbsp Vinegar clear
Instructions
- Prepare mangoes – Wash, dry, and cut the mangoes into 2-inch cubes. Discard the seeds. Place the mangoes in a stainless or glass bowl (do not use aluminum). Generously season them with salt. Let macerate for 3 to 4 hours. Drain and air dry them if you plan to store them for longer Pro tip – if you can't dry the mangoes in the sun, oven-dry them for an hour at 60 to 70 C or 140 to 160 F3 cups Raw mangoes, 2 – 3 tbsp Salt
- Spice oil – In a large pan heat the remaining oil until very hot but not boiling. Add the whole spices followed by the ground spices. Cook for a minute more and then add the mangoes. Combine well so each and every piece is well coated in the oil. Simmer for 4 to 5 minutes.1½ cup Vegetable oil, 1 tsp Asafoetida, 1 tsp Turmeric powder, 1½ tbsp Red chili powder, 1 3-inch Cinnamon stick, 4 Cloves, 2 Bay leaves
- Melt jaggery – Heat half the oil until very hot but not boiling. Add the finely chopped jaggery and vinegar. Cook on low until the jaggery is all dissolved. Set aside but keep warm2 cup Jaggery, 2 – 4 tbsp Vinegar
- Combine – Add the warm oil with jaggery and vinegar to the spicy oil. Simmer for 2 minutes more.
- Cool – Remove from heat and let cool in the pan for 10 minutes.
- Jar – Then, transfer to sterilized jars leaving about 1-inch space at the top. Top the jar with a few tablespoons of oil. Pro tip – The oil on the top is what helps preserve the pickle and prevents contamination during storage.
- Store the jars for a week at least so the mangoes have time to macerate and develop flavors.
Recipe Notes
- All excess moisture must be drained off from the mangoes Sun-dry or oven-dry the mango pieces so the excess moisture is dried out.
- Use sterilized jars – that have been washed, dried as well as sun-dried or oven-dried
- Use sealable jars that will prevent any air from getting into the jars.
- Make sure there is enough oil in the bottle on the top to prevent mold formation.
- You can also divide the above recipe and make a smaller batch and store it in the fridge. That way you can omit the sun-dry or oven-drying process completely.
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
