Two Types of Mango Pickle (Instant & Sweet & Sour)

Step 1: Prepare Mangoes for Instant Pickle

Cut raw mangoes into small, uniform cubes. Transfer them to a large steel bowl. Add 2-3 tablespoons of salt and 1 tablespoon of turmeric powder. Mix well to coat all mango pieces. Spread the seasoned mangoes on a clean white cloth and sun-dry for 5-6 hours until they lose some moisture.

Step 2: Dry Roast Spices for Instant Pickle

Heat a pan on the stove. Add 10-12 dry red chilies, 2 tablespoons of fenugreek seeds, 2 tablespoons of white mustard seeds, 2 tablespoons of cumin seeds, 1 tablespoon of black peppercorns, and 2 tablespoons of fennel seeds to the pan. Dry roast these spices on medium heat until fragrant, about 3-5 minutes. Ensure they don't burn. Once roasted, remove from heat and let them cool completely.

Step 3: Grind Spices for Instant Pickle

Transfer the cooled, dry-roasted spices to a grinder. Grind them into a coarse powder. Do not make a fine powder.

Step 4: Prepare Spiced Oil for Instant Pickle

Heat 2 cups of mustard oil in a separate pan until it starts to smoke slightly. Turn off the heat and let the oil cool down completely. Once cooled, add 1 teaspoon of black cumin seeds, 1 teaspoon of fenugreek seeds, and 1 teaspoon of ajwain to the oil.

Step 5: Combine and Store Instant Mango Pickle

Add the coarsely ground spice powder to the sun-dried mangoes. Mix thoroughly. Pour the cooled, spiced mustard oil over the mango mixture. Mix everything well until the mangoes are evenly coated with the spices and oil. Transfer the instant mango pickle into a clean, dry jar for storage.

Step 6: Prepare Mangoes for Sweet & Sour Pickle

Cut raw mangoes into small, uniform cubes. Transfer them to a large steel bowl. Add 2-3 tablespoons of salt and 1 tablespoon of turmeric powder. Mix well to coat all mango pieces. Spread the seasoned mangoes on plates and sun-dry for a short period (e.g., 1-2 hours) to remove excess moisture.

Step 7: Dry Roast Spices for Sweet & Sour Pickle

Heat a pan on the stove. Add 10-12 dry red chilies, 2 tablespoons of fenugreek seeds, 2 tablespoons of fennel seeds, and 1 tablespoon of ajwain. Dry roast these spices on medium heat until fragrant, about 3-5 minutes. Once roasted, remove from heat and let them cool completely. Grind them into a fine powder.

Step 8: Cook Mangoes with Jaggery

Heat 1/4 cup of mustard oil in a large pan or kadai. Add 1 teaspoon of panch phoron and 2-3 dry red chilies (from the dry roasted batch, or fresh ones if preferred) and let them splutter. Add the sun-dried mango pieces to the pan. Fry the mangoes for a few minutes until slightly softened. Add 500 grams of jaggery to the mangoes. Mix well and continue to cook on low to medium heat, stirring occasionally, until the jaggery melts and forms a thick syrup that coats the mangoes. Cook until the jaggery syrup is fully absorbed and the mangoes are tender. No water should be added during this process.

Step 9: Combine and Store Sweet & Sour Mango Pickle

Once the mango and jaggery mixture has cooled down completely, add the finely ground spice powder. Mix everything thoroughly until the mangoes are well coated with the spice powder. Transfer the sweet and sour mango pickle into a clean, dry jar for storage. This pickle can be stored for a long time.

• Ensure mangoes are completely dry after sun-drying to prevent spoilage.

• Do not grind the dry roasted spices for the instant pickle into a fine powder; a coarse texture is preferred.

• For the sweet and sour pickle, no water is added; the jaggery will melt and create its own syrup.

• Adjust spice levels according to personal preference.

• Add a pinch of asafoetida (hing) to the oil tempering for an extra layer of flavor.