Sweet and Spicy Mango Pickle Recipe (Indian Style)
18 minutes
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About Sweet and Spicy Mango Pickle Recipe (Indian Style)
Mango season is the perfect time to make this vibrant and flavorful Sweet and Spicy Mango Pickle! This recipe is a family favorite, passed down through generations. I've perfected the technique to ensure perfectly tender mango pieces infused with a harmonious blend of sweet and spicy flavors.Unlike some pickles that use a lengthy fermentation process, this pickle is cooked, resulting in a quicker preparation time and a softer texture. The jaggery and spices meld together beautifully, creating a complex and irresistible taste.Serve this delicious pickle with roti, parathas, rice, or any dish you love! It's a guaranteed crowd-pleaser and a fantastic way to enjoy the taste of summer mangoes long after they're out of season.
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Recipe Time & More
Prep8 minutes
Cook10 minutes
Total18 minutes
Ingredients
Mangoes
- 2 Mangoes cut into small pieces (about 1 inch), medium size, raw mangoes
Oil & Spices
- 3 tbsp Mustard Oil or any high-heat cooking oil like vegetable oil
- 1/2 tsp Asafoetida hing
- 1 tsp Cumin Seeds
- 1 tsp Mustard Seeds
- 1 tsp Fenugreek Seeds
- 1/2 tsp Nigella Seeds kalonji
- 1/2 tsp Fennel Seeds
- 1 tsp Chili Powder adjust to your spice preference, red
- 1/4 tsp Turmeric Powder
Instructions
Prepare the Mangoes
- Wash and thoroughly dry the raw mangoes. Cut them into small, bite-sized pieces (approximately 1 inch).
Dry Roast the Spices
- In a dry pan over medium heat, dry roast the cumin seeds, mustard seeds, fenugreek seeds, nigella seeds, and fennel seeds until fragrant. Let cool completely, then coarsely grind the roasted seeds using a mortar and pestle or spice grinder.
Cook the Pickle
- Heat the mustard oil in a heavy-bottomed pan over medium heat. Add the asafoetida (hing), and let it bloom for a few seconds. Stir in the ground spice mixture, turmeric powder, and red chili powder. Sauté for about 30 seconds until fragrant.
Add Mangoes and Season
- Add the chopped mangoes to the pan and mix well, ensuring the mango pieces are evenly coated with the spice mixture. Add salt to taste and mix thoroughly.
Add Jaggery and Simmer
- Stir in the jaggery (or brown sugar) and cook over low heat for 3-4 minutes, or until the jaggery is completely dissolved and the mixture slightly thickens. Stir frequently to prevent burning.
Cool and Store
- Remove from heat and transfer the pickle to a clean, dry bowl. Cover the bowl with a clean cloth to allow it to cool completely.
- Once cool, transfer the pickle to sterilized, airtight containers. Store in a cool, dry place. The flavor will deepen over time.
Recipe Notes
Expert Tips for the Best Sweet and Spicy Mango Pickle
- Use Raw Mangoes: Raw, unripe mangoes are essential for this recipe. They provide the right tartness to balance the sweetness and spice.
- Adjust Sweetness and Spice: Feel free to adjust the amount of jaggery and chili powder to suit your taste preferences.
- Sterilize Jars: To ensure a longer shelf life, sterilize your storage jars by boiling them in water for 10 minutes before adding the pickle.
- Patience is Key: Allow the pickle to cool completely before storing to prevent spoilage. The flavors will meld beautifully over time, so waiting a few days before tasting is recommended.
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Recipe Nutrition
Calories: 1027kcalCarbohydrates: 231gProtein: 1gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 7mgPotassium: 143mgFiber: 2gSugar: 229gVitamin A: 851IUVitamin C: 25mgCalcium: 91mgIron: 3mg
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3 Comments
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This is awesome! Can’t wait to cook it.
Such a tempting dish! Thank you.
This is so tempting! Thank you.