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Sweet Mango Pickle is a delicious, saucy pickle made by cooking cubes mangoes in jaggery syrup & spices. Sweet Mango Pickle is a good alternate to the regular pickles & is liked by kids too.
am not very fond of pickles and one of the very few pickles I relish are the sweet mango pickle and garlic thokku.I am always sweet toothed and that carries in my taste for pickles too. Amma make mango thokku, and instant mango pickle both sweet and the spicy versions.
I love this sweet version more…I even eat it as such but it is best when served with curd rice, unbeatable combo I can say!
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📖 Recipe Card
Sweet Mango Pickle
Ingredients
- 1 raw mango chopped
- 1 teaspoon red chilli powder
- 1/4 cup powdered jaggery
- a generous pinch turmeric powder
- salt to taste
To Roast & Grind::
- 1/2 teaspoon fenugreek seeds
- 2 red chillies
To Temper:
- 1.5 tablespoon oil
- 1 teaspoon mustard seeds
- 1/4 teaspoon hing
Instructions
- Wash the raw mango, chop into bite sized pieces, set aside.
- In a pan, dry roast fenugreek seeds and red chillies till golden brown.
- Transfer it to a mixer.
- Grind it to a semi coarse powder, set aside.
- In a pan, heat oil – add mustard seeds let it splutter.
- Add roasted powder, red chilli powder, hing and turmeric powder.
- Give a quick mix and switch off.
- Transfer this to the chopped raw mango pieces, add salt and mix well. Let it to rest.
- Meanwhile we can prepare the jaggery syrup.
- Add 1/8 cup of water to jaggery and heat it up until it nicely bubbles and is thick like honey in consistency. Strain to remove impurities.
- Now to the thick jaggery syrup add the marinated raw mango pieces and heat it up until it is nicely coated. Switch it off immediately.
- The mangoes get cooked easily so don’t heat up for more time, just mix and switch off.
- Serve Sweet Mango Pickle with curd rice!
Notes
- The pickle stays well for 2 days in room temperature and in total up to 4 days if refrigerated.
- If more oil floats on top (as for any pickle) it increases shelf life so may be add 1/4 cup oil if you want more shelf life.
- Always use clean spoon every time.
- Also don’t keep metal spoon immersed in the pickle, the pickle will get spoiled easily.
- Grinding to a coarse powder gives the pickle a nice crunch while eating.
- This is instant pickle and you need not wait till soaking time. Just make it and serve it.
- The mangoes get half cooked in jaggery syrup so it is soft.
- Add spice and sweetness according to your taste.
How to make Sweet Mango Pickle
1.Wash the raw mango, chop into bite sized pieces, set aside. In a pan, dry roast fenugreek seeds and red chillies till golden brown.Transfer it to a mixer.
2.Grind it to a semi coarse powder,set aside. In a pan, heat oil – add mustard seeds let it splutter. Add roasted powder,red chilli powder,hing and turmeric powder.
3.Give a quick mix and switch off. Transfer this to the chopped raw mango pieces,add salt and mix well.Let it to rest.
4.Meanwhile we can prepare the jaggery syrup. Add 1/8 cup of water to jaggery and heat it up until it nicely bubbles and is thick like honey in consistency. Strain to remove impurities.
5.Now to the thick jaggery syrup add the marinated raw mango pieces and heat it up until it is nicely coated.Switch it off immediately.The mangoes get cooked easily so dont heat up for more time, just mix and switch off.Serve with curd rice!
Expert Tips
- The pickle stays well for 2 days in room temperature and in total upto 4 days if refrigerated.Amma said if more oil floats on top (as for any pickle) it increases shelf life so may be add 1/4 cup oil if you want more shelf life.Always use clean spoon everytime. Also dont keep eversilver spoon immersed in the pickle, the pickle will get spoiled easily.
- Grinding to a coarse powder gives the pickle a nice crunch while eating.
- This is instant pickle and you need not wait till soaking time.Just make it and serve it. The mangoes get half cooked in jaggery syrup so it is soft.
- Add spice and sweetness according to your taste.
Priya Suresh
Slurppppppppp, who can resist to this sweet mango pickle..
Nayna Kanabar
wow looks delicious, please do send it to Lets cook pickle event at simply.food.
Hamaree Rasoi
Pickles look simply tasty and tangy. Wonderfully prepared.
Deepa
Aara Shaikh
would love to try this soon 🙂 bookmarked 🙂
http://sweets-n-spices.blogspot.in/
Megha
Hi, Nice recipe :), try adding roasted and grounded sauf to this while tempering, my mom usually adds it, it will taste yummier.
Shabitha Karthikeyan
Looks too good !!! Will be a wonderful combo with curd rice.
RADZ1310
Irresistible preparation.Must try soon.
RADZ1310
IRRESISTIBLE.WILL TRY SOON.
Ms.Chitchat
Mmmmm, interesting pickle, new to me. Bookmarked. Appreciate the illustrative clicks.
JEYASHRI SURESH
Never tasted this interesting mango pickle.Tempting one
Sapthanaa Vytheswaran
looks yummy and lovely
Wer SAHM
Nice twist at the end of the pickle from usual…like the addition of jaggery…
Revathi
Lip smacking recipe…never heard before
Laavanya
Oh wow! I can imagine how tasty this must be… so many tasty raw mango recipes to make… 🙂
Savitha Ganesan
Mouthwatering pickle.love the clicks
Sangeetha
We make something similar sweet n spicy thokku for rotis, this pickle sure tempts me badly…can imagine the taste n flavor combo…love it!!
maithelee naidu
hii…i have a doubt….yesterday i bought raw mango was was about to start making the pickle..but wanted to ask if i roast fenugreek seeds (methi seeds) won't the pickle get a bitter taste?
maithelee naidu
hi..i have a doubt..if we add roasted fenugreek seeds(methi seeds) won't the pickle taste bitter…plz reply…
Sharmilee! :)
It is very little in quantity so it will not taste bitter
Sangeetha
It came out very nicely.Thanks to you 🙂
It has been 2 weeks now at room temperature and its shill yummy.
making one more batch now 🙂
Mahek
I will love to make this.. I always wanted something like this for breakfast with chapati.
WilliamKing
nice