Mangoes season is in full swing. Mango is such a beloved fruit that it is rightly called ‘King of Fruits’. Hardly there will be any person who doesn’t like mangoes. In fact, the madness of mangoes fills up every heart with such a delight that people usually tend to store its taste and goodness in airtight jars in the form of tangy pickle and sweet chutneys. I’m also touched by the same madness every year. So before they disappear, I tend to preserve them. And what could be the other best way to preserve them than converting them to pickles and squashes. Some of the raw mango recipes that I make very commonly during summer are aam panna, aam ki chutney, mango pickle and sweet mango pickle.
Sweet mango pickle is my family favorite except my son (as he isn’t fond of sweet things). In fact my MIL was so happy to see me making this, that she sat beside me the whole time. This mango pickle is very easy to make. I have kept the spice level low in this pickle. This pickle is suitable to the taste buds of kids. It doesn’t mean that elders don’t enjoy it. You can increase the spice level according to your taste.
I have used Ramkela variety of mango for making this pickle. Even the raw mango was a bit sweet. So instead of using equal quantity of sugar, that we normally do, I have used lesser quantity. You can use any variety of mango to make this pickle. Adjust the amount of sugar according to sourness of mangoes.
Now on to the recipe….
|Raw Mango ||1 kg|
|Sugar ||750 grams|
|Fenugreek seeds||1 teaspoon|
|Onion seeds/kalonji||1 teaspoon|
|Fennel seeds / saunf||1 tablespoon|
|Black cardamom||2, powdered|
|Red chilli powder ||1 teaspoon|
|Cumin powder|| 1 teaspoon
|Raisins ||½ cup|
|Melon seeds||1 tablespoon
Wash the raw mangoes and dry them. Peel mangoes and cut into thick slices.
Apply salt and keep aside for about. It will release water.
In the meanwhile make sugar syrup. For that add ½ cup of water to the sugar in a pan. Heat it to dissolve sugar. Remove any scum that floats on it. Let it continue to boil till it becomes a thick syrup of 1 string consistency.
Now take mango pieces in a thick bottomed wok and cook till water dries up.
Add sugar syrup to the mango and cook. Initially it’s consistency will decrease. Continue cooking it.
Add all the spices and salt. Let the mango pieces get cooked in sugar syrup.
When the syrup gets further thickened, add raisins, chopped dates,melon seeds and 1 tablespoon of vinegar. Cook further when a very sticky syrup is formed.
Sweet mango pickle also known as ‘achari’ in Punjab is ready.
Store it in dry sterilized container. It stays well more than a year. But I can assure you that it won’t, as you won’t be able to resist yourself and will be gone in few days.
Enjoy with bread, paratha or as such.