Sweet And Sour Mango Pickle Recipe

Cooking Directions

• STEP 1.Wash and peel the raw mangoes. Cut them into thin slices.
• STEP 2.In a pan, heat oil and add mustard seeds, fenugreek seeds, and asafoetida. Let them splutter.
• STEP 3.Add the mango slices, turmeric powder, red chili powder, and salt. Mix well.
• STEP 4.Cook the mangoes on low heat until they become soft and tender.
• STEP 5.Add sugar and vinegar to the mangoes. Mix well and cook for a few more minutes.
• STEP 6.Remove from heat and let the pickle cool down completely.
• STEP 7.Transfer the pickle to a clean, sterilized jar and store in a cool, dry place.
• STEP 8.Allow the pickle to mature for a few days before consuming. It can be stored for several months.

Cooking Tips

• Choose raw mangoes that are firm and slightly sour for the best results.
• Adjust the amount of sugar and vinegar according to your taste preference.
• Make sure to use a clean and sterilized jar to store the pickle to prevent spoilage.
• The pickle tastes better as it matures, so allow it to sit for a few days before consuming.

Storage and Serving

• Store the sweet and sour mango pickle in a cool, dry place away from direct sunlight.
• Serve the pickle as a condiment with rice, roti, or any Indian meal.
• It can also be used as a spread on sandwiches or as a topping for salads.
• The pickle can be stored for several months if properly stored and handled.