I enjoy eating pickles, but I prefer them on the sweeter side rather than sour and spicy. If I’m having paratha, then I may choose a dollop of a sour pickle as a side, but for regular indulgence, sweet and spicy pickles are my favourite. This Oil-free Raw 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 tried this once, I’m sure you’ll be addicted to it.
Mangoes are in season. So, don’t wait, make a batch now, and thank me later! 😉
Oil-free Raw Mango Pickle
Ingredients
- 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 a little less.)
- 3 tbsp- White vinegar (read notes)
- Turmeric powder- 1 tsp
- Salt- 1 tbsp
For Roasted Spice Powder/Bhaja Moshla
- Whole dry red chilli- 8-10 (adjust as per your tolerance)
- Cumin seeds- 1½ tbsp
- Fennel seeds- 2 tbsp
- Coriander seeds- 1 tbsp
Method
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 over medium heat for a few minutes until one shade darker in colour.
4. Care should be taken not to burn the spices, let them cool completely. Now grind them to a smooth powder using a mixer grinder, and keep aside.
5. Next day heat a deep frying pan (I used a non stick kadai). Add the marinated mangoes, salt, turmeric powder, and mix well. Cook this over medium heat for 5-6 minutes. All the excess water released from the mangoes will evaporate within the given time. If not, cook for a few more minutes.
6. Add the rest of the sugar. Keep cooking over medium heat for 10-12 minutes, until the sugar melts completely.
7. Add the roasted spice powder and vinegar, mix well. Keep cooking over low heat for 2-3 minutes more. Your Sweet and Spicy Raw Mango Pickle is done.
8. Let it be cool completely at room temperature. Store the pickle in clean glass containers.
Note:
- 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.
- The addition of vinegar is important here. Vinegar preserves the pickle, prevents fungus, stops sugar crystallization, and extends shelf-life up to one year at room temperature.
