Sweet Mango Pickle


3 cups raw grated Rajapuri mangoes

1/3 cup rock salt, crushed

3 tbsp cumin seeds, slightly crushed

2 tbsp red chilli powder

A pinch of asafoetida (optional)

Sugar, 1 ½ times the quantity of mango, coarsely ground


1. Mix together grated mango and salt. Set aside for half an hour. Gently squeeze the mangoes and drain out the excess water. In a large vessel mix the grated mango and sugar.

2. Cover and set aside overnight. In the morning remove the lid, tie a piece of muslin on the mouth of the vessel and place it in the sun for three to four days.

3. Stir every evening to mix well. At the end of the fourth day if the syrup has reached a two string consistency that means that the pickle is done but if not then keep it in the sun for one more day. After a two-string syrup has been formed, add cumin seeds, chilli powder and asafoetida.

4. Cover and keep in the shade for one more day. Fill it in a large screw top jar and store in a cool dry place.

Makes 1 ½ -2kg



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