Gujarati Style Sweet Mango Pickle | How to Make Sweet Mango Pickle | Homemade Sweet Mango Pickle | Sweet Mango Pickle Recipe | Sweet Mango Pickle Recipe Gujarati Style | Simple Mango Pickle | Raw Mango Pickle | Mango Pickle Recipe |

 

Gujarati Style Sweet Mango Pickle | How to Make Sweet Mango Pickle | Homemade Sweet Mango Pickle | Sweet Mango Pickle Recipe | Sweet Mango Pickle Recipe Gujarati Style | Simple Mango Pickle | Raw Mango Pickle | Mango Pickle Recipe | Here is a classic recipe for homemade sweet mango pickle: This traditional Indian delicacy, known as 'Aam ka Meetha Achar' (Sweet Mango Pickle), has been an integral part of Indian cuisine for centuries. It adds a refreshing and delightful, sweet-and-sour flavor to any meal.

Ingredients

2 large raw mangoes, peeled and cut into pieces

1/4 cup mustard oil

2 tablespoons mustard seeds (Rai)

1 tablespoon fenugreek seeds (Methi)

1 tablespoon red chili powder

1/2 teaspoon turmeric powder

1/2 teaspoon asafoetida (Hing)

Salt (to taste)

Jaggery (for sweetness and balancing the tartness) — approximately 1/2 to 3/4 cup, grated

Homemade Sweet Mango Pickle Recipe

Instructions:

Salt the Mangoes: In a mixing bowl, combine the mango pieces, salt, and turmeric powder. Mix well and set aside for 30 minutes. After 30 minutes, drain off any excess juice (water) that has released from the mangoes. Do not squeeze the mango pieces.

Roast the Spices: In a separate dry pan, roast the mustard seeds and fenugreek seeds until they become aromatic. Grind them into a coarse powder.

Prepare the Base: Heat the mustard oil in a pan until it begins to smoke. Set it aside to cool down to room temperature.

Cook the Pickle: Add the mustard seeds, fenugreek seeds, asafoetida, and cinnamon (optional) to the pan and sauté for a few seconds. Now, add the mango pieces and sauté for about 5 minutes. Add the grated jaggery and cook over low heat, stirring continuously, until the jaggery has completely dissolved and the mixture becomes thick and syrupy. Turn off the heat and allow the mixture to cool down completely. Finally, add the red chili powder and mix thoroughly.

Jar and Store: Transfer the mixture into a glass container or jar for storage. Set it aside for 5 days. After 5 days, the pickle will be ready to eat.

Storage Tips

Always store the pickle in an airtight container. Keep it in a cool, dry place away from direct sunlight. Ensure that the pickle remains completely submerged in oil to prevent it from spoiling. This sweet mango pickle can be preserved for a long period—approximately 4 to 5 months.

Serving Suggestions

This sweet mango pickle tastes delicious with almost every type of meal. It can be served with parathas (especially fenugreek parathas), plain rotis, and even bread. Would you like me to add this recipe to your document?