This is a delicious sweet, sour, spiced Sweet Mango Pickle also known as Aam ka Meetha Achar made with raw mangoes, spices, jaggery, salt and without any oil.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: Not specified
  • Total time: 4335 minutes
  • Yield: 1 · 1 small jar
  • Category: Condiment, Side Dish
  • Cuisine: North Indian, Punjabi

Ingredients

  • 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)

Method

  1. Firstly, wash and wipe dry the unripe green mangoes thoroughly. Before chopping make sure there is no moisture on the mangoes.
  2. Peel and chop the mangoes into bite-size or small pieces. Discard the seeds.
  3. Collect the mango pieces in a steel or ceramic bowl.
  4. Now, add nigella seeds, fenugreek seeds, red chili powder, salt and jaggery. Mix very well.
  5. The jaggery will melt and the mixture will look watery.
  6. 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.
  7. 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.
  8. Store this sweet Mango Pickle in a clean, sterilized glass or ceramic jar.
  9. Keep the pickle in the refrigerator.
  10. Enjoy the Sweet Mango Pickle plain or with your meals.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.