Mango Pickle

This pickle has a hot and spicy flavour with sweet and sour undertones. It has a short shelf life and is best eaten on the day it is made.


Serves 8-10

400g raw mango, washed
4 tablespoons vegetable oil
1 cup/160g jaggery
1½ tablespoons cumin seeds, roasted and ground
1 tablespoon black mustard seeds, ground to a fine powder
3 teaspoons red chilli powder
2 teaspoons turmeric powder
2 teaspoons salt, or to taste

1. Peel and cut the mango into bite-size cubes, discarding the seed.

2. Place the oil and mango in a pan over medium-low heat. Cook until the mango is just tender, about 8 minutes, stirring frequently.

3. Add the jaggery and salt. Mix well. When the jaggery melts, bring the mixture to a boil, stirring frequently.

4. Add the spice powders and mix. Reduce the heat and simmer for 2 minutes.

5. Taste and add more salt if necessary. Remove from the heat.

6. When completely cool, it’s ready to eat. You may refrigerate this pickle in an air-tight jar for 3-4 days.


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2 thoughts on “Mango Pickle

  1. Aruna Panangipally March 9, 2015 at 12:17 AM

    We make this at home so often. Super yummmmm.

  2. Annapoorna Prabhu March 9, 2015 at 10:45 AM

    Nice to know, Aruna 🙂

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