MANGO PICKLE - SWEET AND SOUR

Ingredients :

Raw unripe mango 500 gm rinsed, peeled and cut into thin small pieces.  

Panch phoron -  2 table spoon - dry roasted with 4 red dry chill.  

(Panch phoron compositions are fennel seeds, nigella (kalonji), fenugreek seeds (methi seeds), cumin seed and black  mustard seeds).

Among these seeds, take fennel seeds in the largest quantity, take very less fenugreek seeds (methi) otherwise your pickle will taste bitter. 

Panch phoron proportion - 1 table spoon fennel seeds, 1/2 teaspoon nigella, 10 fenugreek seeds, 1/2 cumin seeds, 1/2 teaspoon mustard seeds, 4 dry red chilli. Dry roast the panch phoron and then grind to make powder. Keep aside. 

If you are confused, just take 50 gm panch phoron and remove most of the fenugreek seeds from the panch phoron, just keep only about 15 fenugreek seeds.  Dry roast and grind to make powder. 

Jaggery or sugar – 1 kg. 

But the quantity of the jaggery or sugar may vary.  Use that type of  jaggery which is made from the sugar cane.  If the mangoes are too sour - then jaggery or sugar will be required more, if the mangoes are less sour, jaggery or sugar will be required less. 

Ginger paste  or grated ginger 1/2 teaspoon (Optional) 

Salt - As required 

Mango Pickle - Sweet and Sour* 

How to make Mango Pickle - Sweet and Sour

Firstly wash and wipe dry the unripe green mangoes.

Peel the skin and chop the mangoes into long thin pieces. Discard the seeds. 

Mango pieces*

Keep these on a big plate or thali. Mix salt 1/2 teaspoon, 1/2 teaspoon turmeric powder in the mango pieces. 

If possible, keep the salt and turmeric mixed mango pieces under the sun just for half an hour, then keep aside.

 

Salt and Turmeric mixed Mango pieces* 

If not possible, just keep inside the room just for some minutes.

Now put the kadai or big pan preferably non stick on the flame. Add the jaggery breaking into small pieces or sugar. Add half cup water. Add ginger paste or grated ginger (optional). 

When the jaggery melts completely, drop the mangoe pieces into the jaggery syrup. You can add slight salt, if required. At this stage, keep on stirring continuously to avoid getting burned the mango pickle ingredients. When the mango pieces become soft, and the jaggery becomes almost dry, mix the roasted panch phoron powder as prepared before. Mix all the ingredients well. Taste this. 

Fried Panch phoron* 

Fried Panch Phoron Powder* 

According to your taste, you can add more chilli (chilli powder), salt if required, more jaggery or sugar etc. 

If the consistency of your pickle becomes too dry, you can add slight water and heat until the consistency is perfect. Keep aside from the flame. 

Store your Sweet and Sour Mango Pickle in a clean or sterilized jar.

I do not store pickle in the refrigerator. From time to time, I keep the pickle jar under the sun. 

Pickle may last for 1 year or even 2 years. 

Enjoy the sweet and sour mango pickle just plain or with your meal. 

You can make Sweet and Sour Mango Pickle in an alternative way. 

After peeling and cutting the unripe  Mangoes into thin pieces (as described above), mix turmeric, salt, melted sugar cane jaggery, fried panch phoron powder as above and black mustard seeds powder as required.  Mix all these ingredients very well in the Mango pieces.  Keep on a big plate or thali. Cover them with thin soft cloth or a big sieve (chaluni). Then keep under the sun for quite 4-5 days or more as required. After keeping in the sun for 4-5 days or more, store the Sweet and Sour Mango in a jar. In this process, no need of cooking the Pickle on gas stove.  

I do not prepare Mango Pickle in the above manner.  Because in the  small balcony of my flat, I get little sun light only in the morning.  So it is not possible for me to cook the Pickle under the sun.  

Anyway, prepare this delicious Sweet and Sour Mango Pickle in any process of your choice and ENJOY. 

*Picture Source : Taken by myself from my own recipe