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 mom's East-Indian mango pickle recipe.

Course Appetizer, Pickles, Side Dish

Cuisine East-Indian, Indian

Keyword East Indian Mango pickle, East indian pickle, East-Indian recipes, mango pickle

Prep Time 30

Cook Time 10

Drying time 8

Total Time 8 40

Servings jars

Calories 293kcal

Cost $30

Equipment

Saute Pan
Mixing bowl

Ingredients

3 cups Raw mangoes cut into 2-inch pieces and dried
2 - 3 tbsp Salt
1½ cup 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 Jaggery finely chopped
2 - 4 tbsp Vinegar clear

US Customary - Metric

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 F
3 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 warm
2 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.

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.

Nutrition