About Sweet Mango Pickle
This special sweet Mango Pickle is simple, easy to make and a no-fuss recipe that uses nigella or onion seeds, red chili powder and fenugreek seeds. These are some of the basic spices that are a must at any Indian household. This is also a no oil Mango Pickle recipe in which you just have to mix everything and let the pickle mixture sunbathe for 3 to 4 days. Tastes awesome as it is, straight from the jar or when paired with roti, stuffed or plain paratha, dal-rice, khichdi, pulao or however you want to consume it.
Two ways to make
The jaggery in both these cases will thicken slightly. So, cooking results in soft textured mangoes while keeping in the sun results in mangoes with a bit of crispness. Both ways, its scrumptious! My Mango Pickle was kept in the sun for 3 days. What I got was a sweet, sour and spicy pickle with somewhat crisp mango pieces which had absorbed all the magical flavors of the spices.
How to make Sweet Mango Pickle
Prep
- Firstly, wash and wipe dry 3 to 4 small to medium-sized raw mangoes. Peel and chop the mangoes into bite-size or small pieces. Measure and you will need 4 cups of chopped mangoes. Collect the mango pieces in a steel or ceramic bowl. Discard the seeds.
- Now, add the following listed ingredients:
1 tablespoon nigella seeds ½ tablespoon fenugreek seeds – if you prefer, you can use ½ tablespoon coarsely ground fenugreek seeds. 1 to 1.5 tablespoon red chili powder or cayenne pepper 1 tablespoon salt or add as required 1 to 1.25 cups jaggery – you can add sugar instead of jaggery
Make Pickle Mixture
- Mix very well. The jaggery will melt and the mixture will look watery. Keep in the sun for 2 to 3 days till the jaggery syrup thickens and the mango pieces tenderize a bit. While in sunlight, cover the bowl with a fine sieve or a thin muslin cloth, so that dust, etc. does not fall on the pickle. Instead of drying in the sun you can also cook everything together till most of the moisture has evaporated and the syrup has a sticky, but not thread consistency – like one thread or two thread. During the evening before sunset, get the bowl inside and keep it covered with a clean lid in a dry place.
- I kept the pickle for 3 days in the sun. This is a close-up picture of the pickle on the 3rd day. Depending on the sunlight that received, you can choose to sundry for more than 3 days too.
- After sun-drying, store the pickle in a clean, sterilized glass jar.
- Keep the Sweet Mango Pickle in the refrigerator. Enjoy the Meetha Aam ka Achar plain or with dal khichdi, veg pulao or veg dum biryani. This sweet mango pickle is also excellent with roti, paratha, stuffed paratha and even simple dal-rice.
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Lemon Pickle | No Oil Lime Pickle (4 Ingredients) Avakaya | Avakai (Andhra Mango Pickle) Tomato Thokku Recipe (Thakkali Thokku) Amla ka Achar | Amla Pickle (Indian Gooseberry Pickle) This Aam ka Meetha Achar post from the blog archives first published in May 2012 has been updated and republished on April 2023.
