Sweet and Sour Mango Pickle recipes are typical north-Indian side dish recipes that goes well with Roti, chapatti or Paratha. The recipe here is prepared out of semi-ripe sour mangos (hence no added tamarind and less added sweet), seasoned with sweet and spices. This preserve flavoured with chillies, mustard seeds, chilli powder and pickle masala very common for Gujarati, Punjabi cuisines.
- Mango (Semi-ripe & sour) : 3(big size)
- Mustard seeds : ½ T-sp
- Fenugreek seeds: ½ T-sp
- Jeera : ¼ T-sp
- Jaggery : 1 Cup (adjust)
- Chilli powder : 1 ½ T-sp (adjust)
- Turmeric powder : ¼ T-sp
- Hing/asfoetida : ¼ T-sp
- Pickle masala : 2 T-Sp (optional)
- Oil : 2 Tbl-sp (adjust)
- Salt for taste
- Peel the skin of the mangos & slice into medium sized pieces.
- Heat a Kadai / pan, add the oil; splutter mustard, fenugreek and jeera.
- Then add the mango pieces and give a good stir.
- Pour 1 cup of water, close the lid and cook it until soft. Make sure to stir in frequent intervals to avoid sticking on the pan. If need , add additional water to cook the mangoes.
- Once cooked, smash it (need not smash completley , we likes some chunks )
- Now add the chilli powder, asfoetida , turmeric powder , salt and pickle masala powder , stir it and cook it for another 5 minutes .
- Add the jaggery and mix well; cook it for another ~10 minutes or until the water evaporates .
- Allow the pickle mix to cool completely and store it in an airtight container. May store it in the fridge to serve for longer period.
- Use more oil for long time use.
- Jaggery and chilli powder may be varied for individual taste.
- Instead of powdered jaggery , use jaggery syrup as it will helps to avoid any impurities in the jaggery.
- May use sugar instead of jaggery.