This pickle is sweet and sour with a little spicy taste. In Hindi language, it is called khatta meetha aam ka achaar. Here khatta=sour, meetha=sweet. aam=mango, achaar=pickle. You can consider the pickles as tongue-tickling delights. It has a combination of many flavors that will burst in your mouth. And you will ask for more and more. Only 2-3 teaspoons of it are served with your meal. But it can sure jazz up your complete meal. Traditionally the pickle making requires the 8-10 days of time. But today’s recipe is the Instant mango pickle recipe. Instead of letting it mature for days under sunlight, we are cooking it on the stove-top. And it will be ready in under 15 minutes. It can’t be quicker than this.
Ingredients used for sweet mango pickle:
Raw mangoes: In India, special raw green mango verity (e.g. rajapuri or small tender baby mangoes) are easily available during the season. Here in USA, we get just one kind of big green raw mangoes available all year around (you can see the pic below in steps).Oil: You can use any flavorless, less pungent oil e.g. canola oil, corn oil, peanut oil, safflower oil. The amount of oil used is very less compared to traditional pickle recipes. Mustard seedsFenugreek seedsJaggery: depending on the color of your jaggery, the color of end pickle may vary.Turmeric powderRed chili powder: adding very little just to give the hint of spicy taste.Salt
How to make Sweet Mango Pickle?
Store the cooled sweet mango pickle into the clean, dry glass jar or container.
The shelf life of Instant Mango Pickle:
It stays good in the refrigerator for 6 months if followed below tips.Store the pickle in a clean, dry (moisture-free) glass jar or container. A day before wash the jar well, let it dry out completely. You can keep under the sun for an hour.Always use a clean, dry spoon to take the pickle.If you have made the big batch then store some pickle in a small jar for everyday use. So you don’t need to open the big jar every day and this way it increases its shelf life.
Because this instant mango pickle is just for me (hubby doesn’t eat pickles, huh!!) I have made a small batch. But you can double, triple or increase the amount as required.
Serving ideas for sweet mango pickle:
with paratha, stuffed paratha, thepla etc.with khichdi or curd rice, dal-riceon the side along with your meal (roti-sabzi).It will jazz up any bland, boring meal.
