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Sweet Mango Pickle

Chef.Foodie's picture
Ingredients
  Firm mango 6 Medium
  Red chilies 8
  Jaggery 3 Tablespoon
  Oil 6 Tablespoon (Preferably Mustard Oil)
  Asafoetida 1 Pinch
  Salt 1 Tablespoon (Or To Taste)
  Panch phoran 2 Tablespoon
  Aniseeds 1 1⁄2 Teaspoon (Saunf)
  Nigella 1 1⁄2 Teaspoon (Kalaunji)
  Cumin seeds 1 1⁄2 Teaspoon (Jeera)
  Fenugreek seeds 1⁄2 Teaspoon (Methi)
  Mustard seeds 2 Teaspoon (Rai)
Directions

1. Wash, peel and cut the mangoes into thick slices.
2. Heat the oil in a kadai, and add the asafoetida and panchporan. Break the chillies into two or three pieces each, and add to kadai. When the spices are done, add the mango slices and turmeric powder, and fry on medium heat until they turn soft. If desired you can add some chilly powder at this stage.
3. Add the jaggery and salt, and continue to cook on low heat until a chutney consistency is reached, stirring now and then.
4. Remove from fire, cool and bottle. Refrigerated, it will keep a couple of months.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Gujarati
Course: 
Side Dish
Taste: 
Sweet
Dish: 
Pickle
Restriction: 
Vegetarian
Ingredient: 
Mango
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
6

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