I love sweet pickles. Sour and hot pickles are not for me. If I’m having paratha then I may choose a dollop of sour pickle as a side, but for regular indulgence sweet and spicy pickles are my favourite. This Mango Pickle recipe was shared by Sanjay Hingorani in a Facebook Group I follow. And I bookmarked the recipe from that day. Finally made this absolutely mouthwatering, oil free pickle with little spice variations as per my choice. Bhaja Moshla/Roasted Spice Powder is the key ingredient in Bengali pickles. The spices used in the original recipe were different, but the Bong in me couldn’t stop myself from adding some Bhaja Moshla into this. I’m glad that I added, the spices blended with mangoes so well, that if you’ve try this once, I’m sure you’ll be addicted with it.
Mangoes are in season. So, don’t wait, make a batch now and thank me later! 😉
Sweet & Spicy Raw Mango Pickle/Tok Jhaal Mishti Aam er Achaar
- Raw Mango- 1 kg
- Sugar- 750g (Use more or less as per your taste. The ideal ratio of sugar and mangoes should be 1:1 as mentioned in the original recipe, I used little less.)
- Turmeric powder- 1tsp
- Salt- 1 tbsp
For Roasted Spice Powder/Bhaja Moshla
- Whole dry red chili- 8-10 (adjust as per your tolerance)
- Cumin seeds- 2 tbsp
- Fennel seeds- 2 tbsp
- Coriander seeds- 1 tbsp
1. Wash the mangoes and peel them. Now grate them using a grater.
2. Shift the grated mangoes into a non-reactive bowl (I used a glass bowl) and mix half of the sugar with it. Keep refrigerated overnight or for 8 hours.
3. In a frying pan add all the ingredients mentioned under ‘Roasted Spice Powder’, stir them on medium flame for few minutes until little darker in color.
4. Care should be taken not to burn the spices. Let them cool completely. Now grind them to a smooth powder using a mixer. Keep aside.
5. Next day heat a deep frying pan (I used a nonstick kadai). Add the marinated mangoes, salt, turmeric powder, and mix well. Cook this on medium flame for 5-6 minutes. All the extra water releasing from the mangoes should evaporate within this time, if not cook for some few minutes more.
6. Add rest of the sugar. Keep cooking on medium flame for 10-12 minutes, until the sugar melts completely.
7. Add roasted spice powder. Mix well. Your Sweet & Spicy Raw Mango Pickle is done.
8. Let it be cool completely at room temperature. Store this into sterilized glass containers. Keep refrigerated for longer shelf life.
- I used Brown Sugar, hence the darker color. White/Brown any type of sugar can be used for making this pickle.
- The consistency of this pickle will thicken a bit after cooling. So don’t dry them up while cooking.
- This recipe can be halved or doubled as per your need.