The first thing that comes to mind when we talk of an Indian ‘Pickle’ is that it has copious oil in it. So, how about a pickle which has no oil in it, yet is as delicious. This Punjabi style no oil Sweet Mango Pickle (or Aam ka Meetha Achar) is just that. Made with raw mangoes, spices, jaggery and salt, this version of the sweet Mango Pickle recipe is quite wholesome too. Go ahead, give this a try!
About Sweet Mango Pickle
This special sweet Mango Pickle is simple, easy to make and a no-fuss recipe that uses nigella or onion seeds, red chili powder and fenugreek seeds. These are some of the basic spices that are a must at any Indian household.
This is also a no oil Mango Pickle recipe in which you just have to mix everything and let the pickle mixture sunbathe for 3 to 4 days.
Tastes awesome as it is, straight from the jar or when paired with roti, stuffed or plain paratha, dal-rice, khichdi, pulao or however you want to consume it.
Two ways to make
- You can prepare the pickle mixture and keep it in sunlight for 2 to 4 days
- Or cook everything together till the water evaporates and consume instantly.
The jaggery in both these cases will thicken slightly. So, cooking results in soft textured mangoes while keeping in the sun results in mangoes with a bit of crispness. Both ways, its scrumptious!
My Mango Pickle was kept in the sun for 3 days. What I got was a sweet, sour and spicy pickle with somewhat crisp mango pieces which had absorbed all the magical flavors of the spices.
How to make Sweet Mango Pickle
1. Firstly, wash and wipe dry 3 to 4 small to medium-sized raw mangoes. Peel and chop the mangoes into bite-size or small pieces.
Measure and you will need 4 cups of chopped mangoes. Collect the mango pieces in a steel or ceramic bowl. Discard the seeds.
2. Now, add the following listed ingredients:
- 1 tablespoon nigella seeds
- ½ tablespoon fenugreek seeds – if you prefer, you can use ½ tablespoon coarsely ground fenugreek seeds.
- 1 to 1.5 tablespoon red chili powder or cayenne pepper
- 1 tablespoon salt or add as required
- 1 to 1.25 cups jaggery – you can add sugar instead of jaggery
Make Pickle Mixture
3. Mix very well. The jaggery will melt and the mixture will look watery. Keep in the sun for 2 to 3 days till the jaggery syrup thickens and the mango pieces tenderize a bit.
While in sunlight, cover the bowl with a fine sieve or a thin muslin cloth, so that dust, etc. does not fall on the pickle.
Instead of drying in the sun you can also cook everything together till most of the moisture has evaporated and the syrup has a sticky, but not thread consistency – like one thread or two thread.
During the evening before sunset, get the bowl inside and keep it covered with a clean lid in a dry place.
4. I kept the pickle for 3 days in the sun. This is a close-up picture of the pickle on the 3rd day. Depending on the sunlight that received, you can choose to sundry for more than 3 days too.
5. After sun-drying, store the pickle in a clean, sterilized glass jar.
6. Keep the Sweet Mango Pickle in the refrigerator. Enjoy the Meetha Aam ka Achar plain or with dal khichdi, veg pulao or veg dum biryani.
This sweet mango pickle is also excellent with roti, paratha, stuffed paratha and even simple dal-rice.
- Use good quality mangoes and fresh spices for this pickle. Discard any stones or husks that maybe present in the spices.
- When keeping this pickle in the sunlight, use a fine sieve or thin muslin cloth to cover the bowl. This will keep away the dust from falling on the pickle.
- If you want to prepare this sweet Mango Pickle quickly, then instead of drying it in the sun, cook all the ingredients on a low heat together till most of the moisture has evaporated and a sticky consistency of the sugar syrup is achieved.
- Since the recipe is made without oil, it is best to keep the pickle in the refrigerator. The jaggery and spices help in preservation, but since India has extreme weathers, it is advisable to not take a chance and refrigerate it.
- Use clean utensils and sterilized glass or ceramic bottles for storage. Avoid using plastic bottles for storing.
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Sweet Mango Pickle (Aam ka Meetha Achar)
- 4 cups mangoes or 3 to 4 small to medium-sized unripe green mangoes, rinsed, peeled and chopped
- 1 tablespoon nigella seeds (kalonji)
- ½ tablespoon fenugreek seeds (methi dana) or ½ tablespoon coarsely ground fenugreek seeds
- 1 to 1.5 tablespoons red chili powder or cayenne pepper
- 1 to 1.25 cups powdered jaggery or sugar – add more if required
- 1 tablespoon salt or add as required
- Firstly, wash and wipe dry the unripe green mangoes thoroughly. Before chopping make sure there is no moisture on the mangoes.
- Peel and chop the mangoes into bite-size or small pieces. Discard the seeds.
- Collect the mango pieces in a steel or ceramic bowl.
- Now, add nigella seeds, fenugreek seeds, red chili powder, salt and jaggery. Mix very well.
- The jaggery will melt and the mixture will look watery.
- Keep in the sun for 2 to 3 days till the jaggery syrup thickens and the mango pieces tenderize a bit. While in sunlight, cover the bowl with a fine sieve or a thin muslin cloth, so that dust, etc. does not fall on the pickle.
- Instead of drying in the sun, you can also cook everything together on a low heat till most of the moisture has evaporated and you get a sticky consistency in the sugar syrup.
- Store this sweet Mango Pickle in a clean, sterilized glass or ceramic jar.
- Keep the pickle in the refrigerator.
- Enjoy the Sweet Mango Pickle plain or with your meals.
- To store the pickle, do not use a plastic jar as the harmful chemicals can leach into the pickle. Store in a ceramic or glass jar.
- Feel free to adjust the jaggery or sugar and red chilli powder as needed.
- The nutritional info is for the entire pickle recipe.
Nutrition Info (Approximate Values)
This Aam ka Meetha Achar post from the blog archives first published in May 2012 has been updated and republished on April 2023.