MANGO PICKLE / SWEET MANGO PICKLE / ANGLO-INDIAN SWEET MANGO PICKLE / RECIPE FOR SWEET MANGO PICKLE

Dice the mangoes and add 2 tbsp of salt to them.

Let the mangoes soak overnight in the salt solution.

The next day, prepare the ingredients for the pickle.

In a bowl, mix 2 tbsp chopped garlic, 2 tbsp chili powder, 1 tbsp roasted fenugreek and mustard powder, 1 tbsp ginger-garlic paste, 1 tbsp cumin powder, and 0.5 tsp turmeric.

Add half of the 1 cup of vinegar to the mixed powders to create a paste.

Heat 1 cup of oil in a pan until hot.

Add chopped garlic to the hot oil and fry until it turns golden brown, about 5 minutes.

Lower the heat and add the ginger-garlic paste, being careful as it may splatter.

Stir until fragrant and then add the prepared paste to the pan.

Stir well to prevent the masala from burning, cooking for about 3 minutes.

Add the remaining vinegar to the pan, mixing it with the residue in the bowl.

Add 1 tbsp of salt, adjusting to taste later if needed.

Cook the masala for a few minutes until it looks good.

Strain the water from the soaked mangoes, which should be about 1 cup of water.

Add the strained mangoes to the pan, cooking until they soften.

Add 1 cup of sugar to the pan to help caramelize the mixture.

Raise the heat until it comes to a boil, then reduce to a simmer for about 5-6 minutes until the mangoes are soft.

Once cooked, switch off the heat and let the pickle cool.

Equipment Needed

Spice Level:

Dietary

Allergens