Authentic Bengali Sweet & Sour Mango Pickle Recipe
40 minutes
973 reads
About Authentic Bengali Sweet & Sour Mango Pickle Recipe
Dive into the vibrant heart of Bengali cuisine with this authentic Sweet and Sour Mango Pickle recipe! Imagine the tangy burst of ripe mangoes, perfectly balanced by the earthy sweetness of jaggery, a warming kiss of chili, and the aromatic whisper of fennel. It's a flavor explosion that will transport you straight to the bustling streets of Bengal.This isn't just a pickle; it's a celebration of the mango season, a testament to the art of preserving nature's bounty. Easy to make, yet bursting with complex flavor, this recipe is perfect for both seasoned pickle-makers and kitchen novices alike. Adjust the sweetness and spice to your liking – your taste is the ultimate guide.Get ready to experience the irresistible crunch and depth of flavor that makes this homemade treat truly unforgettable. From snack to side dish, it's a culinary adventure you won't want to miss!
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Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
Mangoes
- 1 kg Mangoes raw, firm mangoes; approximately 4-5 medium sized
Spice Blend
- 1 tbsp Fennel Seeds roasted and coarsely ground
- 1-2 tbsp Chili Powder adjust to your spice preference, red
- 1.5 tsp Salt
Sweetener & Liquid
- 500 gm Jaggery or substitute with 400g coconut sugar or date syrup for a vegan option
- 250 ml Water adjust as needed for desired consistency
- 1 tbsp Mustard Oil optional, adds a traditional bengali flavor
Instructions
Prepare the Mangoes
- Cut ripe mangoes into small, bite-sized pieces. For an extra-crisp pickle, consider sun-drying the mango pieces for a few hours before proceeding.
Make the Jaggery Syrup
- In a medium saucepan, combine jaggery and water. Heat over medium heat, stirring constantly until the jaggery dissolves completely and forms a smooth syrup.
Combine and Simmer
- Add the mango pieces to the jaggery syrup. Bring to a gentle simmer, stirring frequently to prevent sticking and burning. Reduce heat to low. Stir in the roasted and ground fennel seeds, red chili powder, and salt. Continue to simmer for 10-15 minutes, or until the mangoes are tender and the syrup has thickened slightly.
Finish and Store
- Stir in mustard oil (optional). Remove from heat and allow the mixture to cool completely. Transfer the pickle to a sterilized glass jar, ensuring the mangoes are fully submerged in the syrup to prevent spoilage. Store in a cool, dry place for at least 3-5 days to allow the flavors to develop fully before serving. Enjoy!
Recipe Notes
Expert Tips
- Sun-drying for Crunch: Sun-drying the mangoes enhances their texture, resulting in a delightfully crunchy pickle. Aim for 2-4 hours of sun-drying, depending on the intensity of the sun.
- Adjusting Spice Levels: Feel free to adjust the amount of red chili powder to suit your spice preference. Start with less and add more gradually to taste.
- Sterilization is Key: Always sterilize your jars before storing the pickle to prevent mold growth and ensure a longer shelf life. You can sterilize jars by boiling them in water for 10-15 minutes.
- Patience is a Virtue: Allow the pickle to rest for at least 3-5 days (or longer, for a more intense flavor) to allow the flavors to meld and deepen. The longer it sits, the better it tastes!
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Recipe Nutrition
Calories: 319kcalCarbohydrates: 73gProtein: 1gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 456mgPotassium: 242mgFiber: 3gSugar: 71gVitamin A: 1650IUVitamin C: 46mgCalcium: 45mgIron: 1mg
Geeta Biswas
Articles: 919
4 Comments
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This is exactly what I was looking for!
What a delightful recipe! Thanks for sharing.
What a flavorful dish! Thanks for sharing.
Great recipe! I’m eager to try it.