posting one more favorite sweet mango pickle recipe before the mango season fades. this sweet and sour mango pickle is made with jaggery, nigella seeds and fenugreek seeds.
an easy, simple no fuss pickle without any oil. i am enjoying the mangoes so much in this hot hot weather that i can’t seem to get enough of them. i called up mom-in-law especially for this pickle as the hubby was asking for it to be made. also this is a recipe request from my facebook fan page. i already have one more step by step recipe of making punjabi mango pickle.
there are two ways of making this mango pickle. either you cook everything together or keep the pickle in sun for 2-3 days. both ways the jaggery that is used in the pickle thickens a bit.
if you cook you will get softer texture of mangoes. if you keep in the sun than the mangoes will have a little crispness to them. you decide how you would love to make this pickle.
i kept the mango pickle in the sun for 3 days…. and what i got was a sweet, spicy, sour pickle with a somewhat crisp mango pieces that have absorbed all the flavors of the spices .
the sweet and sour mango pickle is excellent with rotis, parathas, stuffed parathas and even simple dal-rice. you can just have it plain or straight from the jar.
since this is a no oil recipe, my suggestion would be to keep the pickle in the refrigerator. the jaggery and spices do help in preserving the pickle. but still better to keep in the refrigerator as it is so so hot here and everything gets spoiled easily. make sure you use clean utensils and a clean bottle to store the mango pickle.
step by step recipe for making the punjabi sweet & sour mango pickle:
1: firstly wash and wipe dry the raw mangoes. peel the skin and chop the mangoes into bite sized pieces or small pieces. collect these in a bowl. discard the seeds.
2: now add all the spices, spice powders, salt and jaggery.
3: mix well. the jaggery will melt and the whole mixture will look watery. keep in the sun for 2-3 days till the jaggery syrup thickens and the mango pieces tenderize a bit. instead of drying in the sun you can just cook everything together.
4: this is a close up pic of the mango pickle on the 3rd day. i kept for 3 days in the sun.
5: store the mango pickle in a clean or sterilised jar. keep in a cool dark place or keep in the refrigerator. enjoy the sweet and sour mango pickle just plain or with any meal.
sweet and sour mango pickle recipe details below:
ingredients
- 3-4 raw mangoes, rinsed, peeled, stoned and chopped, approx 3.5 to 4 cups of chopped mangoes
- 1 tbsp nigella seeds/kalonji
- 1/2 tbsp fenugreek seeds/methi seeds or methi dana
- 1.5 tbsp red chili powder
- 1 or 1.5 cup powdered jaggery or sugar - add more if required
- salt or black salt as required
method:
- mix all the ingredients with the chopped mangoes
- check the taste.
- if required add more jaggery or salt or chili powder
- keep in the sun for 2-3 days till the jaggery thickens a bit and the mangoes tenderize a bit.
- store in a clean bottle or jar.
- serve with any indian meal or have it straight.
my notes
the red chili powder and jaggery can be adjusted to suit your taste.
you can also add sugar instead of jaggery.
{ 26 comments… read them below or add one }
Hi,
What is shelf life of sweet & sour mango pickle (Punjabi style)?
Regards,
Nitin
stays well for 6 months. in this recipe since no oil is used, i would suggest to keep the pickle in the fridge.
How can I preserve my pickle for a year without moulds
hi grace, pickles can be easily preserved for year without moulds. ingredients like oil, salt, sugar, vinegar and spices act as natural preservatives in the pickle and keep it mould free. you can also keep the pickle in the fridge. you can also use sterilised jars for canning the pickle. like jams never allow any water droplets or water to come in contact with the pickle. hygeine is another important factor. so depending on the recipe you will come to know which is the ingredient/s used in the pickle that are acting as preservatives. like in some indian pickles we use vinegar and like in this recipe we have used oil, jaggery and spices.
I’m a malaysian , can you please tell me what is jaggery, tq
jaggery is an unrefined sugar made from sugar cane juice. in india we have jaggery also made from palms. you should be able to get it easily in the indian stores in malaysia. i am assuming this as there are many south indians living in malaysia and jaggery is used both in south indian cuisine as well as north indian cuisine.
this link here explains in detail on jaggery and its health benefits:
http://www.wisegeek.com/what-is-jaggery.htm
My mango pickles follow almost the same recipe except the jaggery part.. lovely clicks.
This is beautiful Dassana! I love mango too. I wish I could taste a truly fresh, ripe mango. The ones in Canada likely come from South America and are certainly not fresh. One day I will try fresh mango!
I look forward to making this and trying it on some roti! 
fresh mangoes with some rotis are so good. here we get really good fresh mangoes. come to india and you can saveur so many varieties of fresh mangoes in the april-may months
Your recipes always motivate me.A very tempting recipe.Your aloo puri recipe is a favourite at my place now.thanks.God bless.
thanks shubha and feels nice to know that the aloo poori is a favorite at your home. god bless you too.
Your pickle looks yum, sun cooked pickles are always best and last long too! I am a huge pickle fan and am obbessed with mango and lemon pickles. Havent tried this pickle with jaggery yet, am sure would taste good. Keep going Dassana……it’s good to see post flowing with great recipes!
thanks anamika.
The mangoes you have shown in the picture are almost ripe can i use raw mangoes
they are not ripe mangoes. they are light yellow but not at all ripe. they were very tart. this pickle is made with raw mangoes and not sweet or ripe mangoes. pics can be misleading sometimes
can jaggery be substituted with sugar…..
by jaggery u mean gur or shakkar ..please help
hi renu by jaggery i mean gur. you can make this pickle even with sugar. i forgot to update it in the post though. will update now.
This version with jaggery sounds so yummy. I have never tried that ! Love sun cooked pickles.
This is simply too good. Can’t get any better:)
This sweet-sour-spicy pickle is incredibly mouth- watering! I’ll definitely try this out. Appreciate your efforts for all the recipe- research and e-mailing to several of your followers! Do keep up your appealing, appetizing work! Let me say, also, some credit goes to your m-i-l.
thanks rani. in fact lots of credit go to my mil
My my ..such tempting pics …looks so good ..I am posting mango pickle too
i love the punjabi pickles.. i got through this phase of eating pickles like crazy.. that was last year when we had like 10 different types of bottles.. and this year i havent touched any yet..
love that gorgeous color and masala. you are definitely on a post roll!
Super pickle. I am partial to pickles – and especially like the spicy,sweet blend
Hi,
Just want to confirm if I cook this for how long should I cook, as we do not get Sun over here, always winter. Thanks, Tulip
hi tulip. you just need to just need to cook for 2-3 minutes till the jaggery melts. we don’t need to cook the mangoes here nor want a particular consistency of the jaggery. just ensure that no water goes in the pickle due to condensation. so just cover the pan with a clean kitchen towel instead of a lid. once the pickle is cooled, pour into sterilized jar and refrigerate. you can even halve this recipe and just try with a small amount.