There are multitude of dishes prepared using raw mangoes….aam panna, salads, brined mangoes, spicy pickles, gor keri, chunda etc. but one dish which tops the list for me is the sweet mango pickle. This sweet mango pickle is an excellent accompaniment for almost all meals. It can be served with parathas (especially methi parathas), plain rotis and even bread. So, here is how I make this sweet mango pickle.
300 grams raw mangoes, peeled and cut into small cubes (kachchi kairi)
1 tsp turmeric powder (haldi)
salt as per taste (namak)
5 to 6 tbsp oil (tel)
5 dry red chillies (sookhi laal mirch)
1 tsp mustard seeds (rai / sarson)
½ tsp asafoetida (hing)
1 tsp fenugreek seeds (methi)
4 ( 1 inch pieces) sticks of cinnamon (dalchini)
300 grams grated jaggery (gud)
4 to 5 tbsp red chilly powder (laal mirch powder)
- In a mixing bowl, add the mango cubes, salt and turmeric powder.
- Give it a mix and keep aside for 30 minutes.
- After 30 minutes, drain out excess juices. Do not squeeze the mango cubes.
- Keep aside.
- Heat oil in a pan.
- Add the chillies (broken into large pieces), mustard seeds, fenugreek seeds, hing, cinnamon and saute for few seconds.
- Add the mango cubes and saute for 5 minutes or so.
- Add grated jaggery and keep stirring the mixture continuously on a low flame till the jaggery has dissolved and the mixture has turned thick and sticky.
- Cook only till the jaggery dissolves. Do not allow the jaggery to caramelize.
- Turn off the heat and cool the mixture completely.
- Add the chilli powder and mix well.
- Transfer this mixture to a glass container or a jar.
- Keep aside for 5 days.
- The pickle is ready to eat after 5 days.
- Store this pickle in a cool, dry place.
- This sweet mango pickle can be stored for a long time ( 4 to 5 months).
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