A sweet and spicy pickle will add a special taste to any favorite dish. We will see here how to make a tasty flavorful sweet and spicy Mango pickle to tickle the taste buds. This pickle can be prepared instantly whenever one wants it so long as the Mango is available readily. This pickle will stay good for not less than 5 to 6 months if stored properly. Let us see how to make this pickle.
Totapuri Mangoes (Kili Mooku Mango / Ottu Mango) – 2
Fenugreek – ½ tsp
Saunf (Fennel Seeds) – ½ tsp
Cumin Seeds – ½ tsp
Kalonji (Nigella Seeds / Kurunjeeragam) – ¼ tsp
Oil – 2 tsp
Mustard Seeds – ½ tsp
Grated Jaggery – ¼ to 1 cup
Turmeric Powder – ½ tsp
Salt – ½ tsp
Chilli Powder – ½ tsp
Wash and clean the Mangoes. Dry them with a towel. Peel off the skin. Cut the peeled Mangoes into two and discard the pith and seeds. Cut the Mangoes into cubes (size as per your preference)
Dry roast the Fenugreek Seeds for few seconds. Add the Saunf, Cumin Seeds and Kalonji. Roast them together for a minute in low flame. Transfer to a plate and allow them to cool. Blend them to a coarse powder.Heat Oil in the same pan. Add the Mustard Seeds and allow them to crackle. Add the Mango Cubes. Sauté for 3 to 4 minutes in low medium flame till the color of the Mangoes changes lightly. Add the Jaggery Powder. (Add more Jaggery if the Mangoes are sour.) Add ½ tsp of Salt and ½ tsp of Turmeric Powder. Let the Jaggery melt in low flame. Add Chilli Powder. Now, cook in medium flame till the syrup thickens. (It should thicken to a stage such that it will not drip away if a little syrup is poured in a small plate). Add the coarse powder which we prepared. Switch off the flame. Keep mixing the syrup for couple of minutes even after the flame is switched off. Allow it to cool completely. The mouthwatering sweet spicy Mango pickle is ready. Store in a sterilized air tight bottle and enjoy with your favorite dishes.