Sweet And Sour Mango Pickles
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About Sweet And Sour Mango Pickles
In the vibrant season of mangoes, there’s nothing quite like indulging in recipes that celebrate this beloved fruit. Sweet and Sour Mango Pickles capture the tangy freshness of raw mangoes, perfectly balanced with the earthy sweetness of jaggery, creating a mouthwatering harmony that's truly irresistible.
Infused with aromatic fennel seeds and enlivened by a gentle kick of red chili powder, these Bengali-style pickles offer an exciting medley of sweet, sour, and spicy flavors. Whether savored as a snack or served as a zesty accompaniment, they embody the bold, authentic tastes of Bengali cuisine—a must-try treat for mango lovers during the peak season.
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Recipe Time & More
Ingredients
- 1 cubes Mango
- 500 gm Jagerry
- 1 L Red Chili Powder
- 1 L Fennel Seeds (Roasted)
- 1.5 tsp Salt
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Instructions
- Start boiling mango with jaggery.
- When the water will reduce add salt red chilli powder
- At last add half dust fennel powder
- Keep in a container or ready to start eating
Recipe Notes
Additional Tips
- For extra crunch, sun-dry the mango pieces for a few hours before mixing them with the jaggery and spices; this helps reduce moisture and gives the pickle a firmer texture.
- To enhance the flavor, lightly toast the fennel seeds before adding them to the pickle; this releases their essential oils and deepens the aromatic notes in the finished dish.
- If you prefer a less sweet version, reduce the jaggery and add a tablespoon of mustard oil for an earthier, more pungent Bengali touch.
- Store the pickle in a sterilized glass jar and let it mature at room temperature for at least 2-3 days before consuming; this resting time allows the flavors to meld and intensify.
Additional Tips
- For extra crunch, sun-dry the mango slices for a few hours before adding them to the pickle mixture; this helps reduce excess moisture and intensifies the tangy flavor.
- If you prefer a deeper flavor profile, lightly toast the fennel seeds and add a pinch of nigella (kalonji) seeds to give your pickle a more traditional Bengali aroma.
- Store the pickles in a sterilized glass jar and let them mature at room temperature for at least 2-3 days before serving; this allows the flavors to meld beautifully.
- For a vegan alternative to jaggery, use coconut sugar or date syrup, which will still offer a rich, caramelized sweetness while keeping the recipe plant-based.
Additional Tips
- To maintain the crunchiness of the mango pieces, sun-dry them for a few hours before mixing with the spices and jaggery; this removes excess moisture and helps the pickles last longer.
- For a deeper flavor profile, lightly toast the fennel seeds and crush them coarsely before adding—they’ll release more aroma and pair beautifully with the mango’s tang.
- Store the pickle in a sterilized glass jar and ensure the mango pieces are fully coated and submerged in the syrup to prevent spoilage; keep it in a cool, dry place, and let it mature for at least 3-5 days for the flavors to meld.
- If you prefer a vegan version or want to vary the sweetness, substitute jaggery with coconut sugar or date syrup, which will impart unique undertones while keeping the pickle plant-based.
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Recipe Nutrition
Sodium: 428mg
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Geeta Biswas
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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.