Sweet Mango Pickle with step by step pictures. In this post I have shared two version of instant version of mango pickle both with sugar and jaggery.
This pickle is my mum's favourite one, She will eat everything all alone. YES it is a pickle that you can eat all by itself. This dish has a slight sweet and sour taste and a little bit of kick from the chilli powder which is perfect So try this and you can store in the refrigerator upto 2 weeks (it wont last more than a week, it was that tasty.
📖 Recipe
Ingredients
- Raw mango-3 chopped
- Oil- 2 tbslpn
- Mustard seeds Kaduku-1 tsp
- Cumin seeds jeerakam-1 tsp
- Fenugreek seeds Vendayam-1tsp
- Asafoetida Kaya podi-1 tsp
- Red chilli pdr-1tblspn
- Jaggery Sarkarai-1 cup
- Salt to taste
Instructions
- In a kadai add mango,pour in a splash of water and cook till tender.
- In a kadai add oil and crackle all the seeds and then add in the red chilli pdr and mix well.
- Mix in the mangoes,Season with some salt.Now throw in the jaggery and mix well.
- Let it simmer for 10-15 min,till oil separates from it.
- Let it cool down and put this in a clean jar.
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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Sweet Mango Pickle with Sugar
I already have a post about this pickle, this is a updated version. And i wanted to do an updated post on this pickle for a long time because i love this so much. I can just eat it right from the kadai..
This pickle is so easy to put together. It is so instant to make and best served with roti or even plain rice. But guess what i love to eat it as it is..So try this out and let me know if you liked it..
Preparation Time : 5 mins
Cooking Time : 30 mins
Serves : 4 to 5
Ingredients:
Raw Mangoes - 2 Large ones
Oil - 2 tblspn
Mustard Seeds / Kaduku - 1 tsp
Fenugreek Seeds / Methi / Vendayam - ½ tsp
Asafoetida / Hing / Kaya Podi - ¼ tsp
Chilli Powder - 2 tblspn
Sugar - ½ cup or to taste
Salt to taste
Water - ¼ cup
Method:
Peel and cube mangoes. Place the cubed mangoes in a steamer and steam it for 10 to 15 mins till the mangoes are tender.
Heat oil in a kadai. Add in mustard, fenugreek and asafoetida. Saute for 30 sec.
Add in chilli powder and give a 10 sec toss. Now add in sugar and salt along with some water and mix well.
Once it comes as a sauce, add the steamed mangoes and toss well.
Simmer for 10 mins.
Serve.
Pictorial:
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| Take some raw mangoes |
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