Sweet and Sour Mango Pickle Recipe: During the summer season, mango pickle is a highlight of Indian kitchens and a favorite among many. The sweet and sour variety, in particular, appeals to everyone with its unique flavor. Not only does it enhance the taste of a meal, but it can also be stored for a long time.
Traditionally, this pickle has been prepared at home by sun-drying the mangoes and using classic spices. Its standout feature is the perfect blend of the tart freshness of raw mangoes and a sweet flavor profile. It tastes delicious when paired with parathas, rotis, or dal-ch चावल (lentils and rice).
Today, we will share the easiest method to make this sweet and sour mango pickle; you can prepare it quickly at home and enjoy it for a long time.
Ingredients for Sweet and Sour Mango Pickle
Raw mangoes – 1 kg
Sugar – 500 grams
Salt – 2 tablespoons
Turmeric powder – 1 teaspoon
Red chili powder – 1 tablespoon
Fennel seeds (saunf) – 1 tablespoon
Fenugreek seeds (methi dana) – 1 teaspoon
Mustard oil – 200 ml
Preparation Method
First, wash the raw mangoes thoroughly and grate them. Sprinkle a little salt over the grated mango and let it sit for 2–3 hours; this allows the excess water to drain out, ensuring the pickle has a thick consistency. Next, heat the mustard oil in a pan and lightly roast the fenugreek seeds and fennel seeds until they release their aroma. Add the grated mango to the pan and cook gently on a low flame until the mango softens slightly. Then, add the turmeric powder, red chili powder, and salt, mixing well, followed by the gradual addition of sugar.
Keep the heat low and cook the mango and spice mixture until the sugar dissolves completely and the consistency resembles a thick syrup. Once the mixture has thickened and the mango has softened, turn off the heat and let it cool completely. After it cools, store it in a clean, dry glass jar. After a few days, the flavor of the pickle becomes even better and spicier, making it taste delicious with parathas, rice, or roti.
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