Sweet mango pickle

May 19, 2021

Sweet mango pickle

Sweet pickle is made of matured unripe mango, bilimbi, starfruit and hog plums. You can adjust the sweetness depending on the tartness of the fruits.

Ingredients:

Unripe mangoes : 3 (6 cups chopped)

Jaggery : 4 cups or more

Water : 2 tblsp

Green chilies : 6 - 8

Ginger : 2 inch pieces (optional)

Salt : 2 tsp

Masala:

Oil : 6 tblsp

Asafetida (shankar brand hing) : 1 inch piece

Pepper : 1 tsp

Fenugreek seeds : 1/4 tsp

Mustard : 1 tblsp + 2 tsp

Turmeric powder : 3/4 tsp

Kashmiri chili powder : 1 - 2 tblsp (depending on the spice of the green chilies)

Procedure :

Peel the mangoes and cut them into small pieces. I used bottle mangoes, you could use other varieties too.

Heat a tablespoon of oil and add asafetida, pepper and fenugreek. After they bulge and change colour add 1 tsp mustard seeds, stir until they turn grey in colour and switch off. Pound these spices on a grinding stone or mortar and pestle. OR

You could also dry roast the above ingredients and powder them using a mortar and pestle.

Sundry or pan dry (just put the mustard on a warm pan and leave for 5 minutes) 1 tblsp mustard seeds and slightly crush them by just rolling the stone over them. You can skip this step and directly put the mustard in the tempering.

Tempering: Heat the oil in a pan, add 1 tsp mustard seeds the add the ground spices, slit green chilies and turmeric powder.

Add the jaggery and 2 tablespoons water just to help the jaggery to melt and let it come to a boil.

To this boiling jaggery add the cut mango pieces and chilli powder and cook it further until the mango pieces become soft.

After the mango is cooked add the crushed mustard and grated ginger and cook for another 2 - 3 minutes. The colour may differ depending on the amount of chili powder and the colour of jaggery used. (You may require more jaggery depending on the tartness of the mangoes).