A versatile fruit, raw or semi-ripe mango is preserved, pickled and used in various dishes. This sweet and sour pickle is quick and easy to prepare, ready in minutes. Minimal spices are used with jaggery imparting the desired sweetness to balance the tartness from the mango. Amount of jaggery will depend on the type of fruit. With semi-ripe mangoes, much less is needed, something that I prefer. The pickle loved by children and a great accompaniment to any meal.
The mangoes are chopped into pieces and seasoned with salt. Then, cooked with spices in oil, the flavour balanced with jaggery. Once mixture is thickened, cooled and stored in a sterilized airtight container. Refrigerated to increase the shelf life. Matures quickly and can be consumed in a couple of days. Tempting, irresistible, mouthwatering and delicious.
The mangoes are chopped into pieces and seasoned with salt. Then, cooked with spices in oil, the flavour balanced with jaggery. Once mixture is thickened, cooled and stored in a sterilized airtight container. Refrigerated to increase the shelf life. Matures quickly and can be consumed in a couple of days. Tempting, irresistible, mouthwatering and delicious.
Sweet & Sour Mango Pickle
(Yields 450 grams)
Ingredients:
400 grams raw or semi-ripe mango pieces
1/2 teaspoon mustard seeds
a pinch of fenugreek (methi) seeds
1/8 teaspoon asafoetida (hing)
1/4 teaspoon turmeric powder
1/3 cup sugarcane jaggery (grated)
1 teaspoon vinegar
1/2 cup water
2 tablespoons oil
salt
Method:
Season mango pieces with salt. Set aside.
Heat oil in a pan, add mustard seeds, methi seeds and hing. Fry for few seconds, stir in turmeric powder, mango pieces and water. Simmer on low heat, mix in the jaggery and cook until melted. Once thick and mangoes tender (not overcooked), incorporate the vinegar. Taste and add salt, if needed.
Cool and store in a sterilized airtight container. This pickle can be consumed in a couple of days. Refrigerate to increase the shelf life.
Note:
(Yields 450 grams)
Ingredients:
400 grams raw or semi-ripe mango pieces
1/2 teaspoon mustard seeds
a pinch of fenugreek (methi) seeds
1/8 teaspoon asafoetida (hing)
1/4 teaspoon turmeric powder
1/3 cup sugarcane jaggery (grated)
1 teaspoon vinegar
1/2 cup water
2 tablespoons oil
salt
Method:
Season mango pieces with salt. Set aside.
Heat oil in a pan, add mustard seeds, methi seeds and hing. Fry for few seconds, stir in turmeric powder, mango pieces and water. Simmer on low heat, mix in the jaggery and cook until melted. Once thick and mangoes tender (not overcooked), incorporate the vinegar. Taste and add salt, if needed.
Cool and store in a sterilized airtight container. This pickle can be consumed in a couple of days. Refrigerate to increase the shelf life.
Note:
- Adjust sweetness with jaggery depending on the tartness of the mangoes.
- If desired, methi seeds can be roasted, powdered and then used. I added them whole without roasting or grinding.
- Add a dash of chilli powder for spicy, sweet and sour pickle. Adjust taste accordingly.
- Firm semi-ripe mangoes were used for the pickle.
- Vinegar included to preserve and balance the taste.
