Goan Sweet Mango Pickle Recipe | How to make sweet mango pickle | Goan mango pickle |

Wash the mangoes and cut them into small dice for the sweet pickle.

Apply 2 tbsp of salt to the diced mangoes and mix well.

Cover the mangoes and leave them aside overnight.

The next day, blend together 12 Kashmiri chilies, 1 whole garlic bulb, and 1 inch of ginger with 1/2 cup of vinegar.

In a hot pan, add 1 cup of vegetable oil.

Once the oil is hot, add 1/2 tbsp of mustard seeds, 1/2 tsp of methi, and 3 sprigs of curry leaves to the oil.

Add the blended masala to the pan without adding any water.

Add 100 grams of jaggery to the mixture and mix well until the jaggery dissolves.

Add 1/2 tsp of turmeric powder and 3 tbsp of sugar to the mixture and let it simmer for a while.

Once the jaggery is dissolved, add the diced mangoes to the pan and mix properly.

Let the mixture simmer on low heat for 15 to 20 minutes until the desired consistency is reached.

Turn off the flame and let the pickle cool to room temperature.

Store the pickle in a dry glass jar, ensuring the oil level is above the mangoes.

Equipment Needed

Spice Level:

Allergens