There are many versions of Bengali Raw Mango Pickles, but when I stumbled upon this recipe many years ago, I was convinced enough to try it. As of now, I’ve made uncountable batches of this pickle over the years, and it’s a popular pickle within the family now. I did a little variation to the original recipe according to my experience with the pickle, rest is the same that I followed. This is the tastiest and simple version of Kacha Amer Tok Jhal Misti Achar you would’ve ever find. You don’t need to show sunlight to this pickle, and that’s a game-changer. Because, in our urban life, every home doesn’t have access to sunlight, but still, we want to eat homemade raw mango pickles, right? Then don’t wait, make a batch now as the raw mangoes are in season. 🙂
Spicy, Sweet & Sour Raw Mango Pickle / Kacha Amer Tok Jhal Misti Achar
A Bengali style Spicy, Sweet & Sour Raw Mango Pickle / Kacha Amer Tok Jhal Misti Achar that you don't need to keep in the sunlight to mature. This cooked pickle stays well upto 1 year at room temperature and tastes great every time. 🙂
Ingredients
- 1 kg- Raw Mango (Tart mangoes are best for this pickle)
- ½ cup- Mustard oil
- 1 tsp- Salt
- 1 tsp- Turmeric powder
- ¾ cup- Jaggery powder (read notes)
- 3 tbsp- White vinegar (read notes)
For tempering
- 2- Whole dry Red chillies (halved)
- 1 tsp- Fennelseeds/Mouri/Saunf
- 1 tbsp- Panchphoron/Bengali five spices
For Roasted Spice powder/Bhaja Moshla
- 8- Wholedry Red chillies
- 1 tbsp- Panchphoron/Bengali five spices
- 1 tsp- Fennelseeds/Mouri/Saunf
- 1 tsp- Cuminseeds/Gota Jire
- 1 tsp- Corianderseeds/Dhone
Instructions
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In a large bowl add plenty of water and 1 tsp of salt. Now peel and cut the raw mangoes into ½” cubes and transfer to the salt water. As you go with the chopping of mangoes keep adding them into the salt-water.
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Take out the cubed mangoes from water, make it sure that you drained the water well from the mango pieces, or else you can keep them in a strainer for some time to drain out the water completely.
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Heat oil in a deep frying pan/kadai. Temper with the spices mentioned For tempering. Keep the heat low-medium so that the spices don’t get burnt.
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Add the mango pieces, salt and turmeric powder. Mix well, and keep cooking uncovered.
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When the mangoes start to soften add the jaggery powder (read notes).
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Mix well until the jaggery powder dissolves well with the mangoes, turn off the heat.
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At this stage keep the pickle pan covered with a lid slightly open from the side. The pickle needs to be kept like this for the next 8 hours or overnight. The extra water from the mangoes get released during this time.
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In a pan dry fry (roast) the spices mentioned For Roasted Spice powder/Bhaja Moshla over low heat. Cool the spices completely, and blitz to a powder by using a food processor. Keep aside for later use.
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After 8 hours, heat the Pickle pan again, stir gently and let the moisture evaporates for the next 2-3 minutes. Do this on medium heat.
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Add vinegar and Roasted Spice powder/Bhaja Moshla, mix well, remove from the heat.
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Cool the pickle completely in the pan itself at room temperature. Store the pickle in a glass container.
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As the spices settle with the mangoes, this pickle starts to taste great after 4-5 days of making it.
Recipe Video
Recipe Notes
- If you don’t have jaggery powder use an equal amount of Sugarcane jaggery (Ankher Gur). If using solid or semisolid jaggery melt the jaggery in a separate pan by adding 3tbsp water to it, and then transfer the jaggery mixture to the pickle for further cooking.
- This pickle can also be made with sugar, though jaggery always adds a better taste to it.
- The addition of vinegar is important here. Vinegar keeps the pickle fungus-free and ensures longer shelf-life at room temperature upto 1 year.
I love pickle recipe, They look very delicious. Kindly foward me your recipe for Pickle
Thanks