I 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!
Sweet Mango Pickle Recipe – Ingredients
Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 1
Recipe Category: Pickle | Recipe Cuisine: South Indian
Recipe Category: Pickle | Recipe Cuisine: South Indian
Raw Mango – 1 chopped
Red Chilli powder – 1 tsp
Powdered Jaggery – 1/4 cup
Turmeric powder – a generous pinch
Salt – to taste
To roast & grind:
Fenugreek seeds – 1/2 tsp
Red Chillies – 2
To temper:
Oil – 1.5 tbsp
Mustard seeds – 1 tsp
Hing – 1/4 tsp
Method:
- 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 dont heat up for more time, just mix and switch off.
Serve with curd rice!
My Notes:
- 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.
Slurppppppppp, who can resist to this sweet mango pickle..
wow looks delicious, please do send it to Lets cook pickle event at simply.food.
Pickles look simply tasty and tangy. Wonderfully prepared.
Deepa
would love to try this soon 🙂 bookmarked 🙂
http://sweets-n-spices.blogspot.in/
Hi, Nice recipe :), try adding roasted and grounded sauf to this while tempering, my mom usually adds it, it will taste yummier.
Looks too good !!! Will be a wonderful combo with curd rice.
Irresistible preparation.Must try soon.
IRRESISTIBLE.WILL TRY SOON.
Mmmmm, interesting pickle, new to me. Bookmarked. Appreciate the illustrative clicks.
Never tasted this interesting mango pickle.Tempting one
looks yummy and lovely
Nice twist at the end of the pickle from usual…like the addition of jaggery…
Lip smacking recipe…never heard before
Oh wow! I can imagine how tasty this must be… so many tasty raw mango recipes to make… 🙂
Mouthwatering pickle.love the clicks
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!!
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?
hi..i have a doubt..if we add roasted fenugreek seeds(methi seeds) won't the pickle taste bitter…plz reply…
It is very little in quantity so it will not taste bitter
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 🙂
I will love to make this.. I always wanted something like this for breakfast with chapati.
nice