In Gujarati
Sweet Mango Pickle
  • 5 kg Alphanso Green Mangoes.
  • 2 kg Jaggery (finely chopped)
  • 1½ kg Sugar.
  • 400 gm Salt.
  • 250 300 gm Red chilli Powder.
  • 25 gm Turmeric.
  • 300 gm Fenugreek seed's powder.
  • 100 gm Mustard seed's powder.
  • 2 tsp Asafoetida (hing)
  • 500 gm Mustard Oil.
  • Wash mangoes, peel off its skin & cut into pieces.
  • Put the pieces in a deep vessel & add half the quantity of salt & little turmeric powder to it & mix well.
  • Cover the vessel & keep it for 1 day.
  • Stir 2-3 times at regular interval.
  • Heat mustard oil in a pan.
  • Take a wide vessel & add fenugreek seed's powder, mustard seed's powder, asafoetida & warm oil.
  • Mix the mixer properly.
  • When lukewarm, add salt & mix well.
  • When cool, add red chili powder & turmeric powder.
  • Then add jaggery & sugar.
  • Mix well.
  • Keep this mixer also for one day & keep stirring at regular intervals.
  • The next day, take out the pieces of mangoes in dry cloth & keep it to dry properly.
  • When done, add them to the prepared mixer & mix it well with the help of hands.
  • Put it into a wide-mouthed bottle so that it can be stirred.
  • Bring it to use when jaggery dissolves completely.
  • If you use any other mango instead of alphanso, then keep it in salt & turmeric mixer for 2 days.
  • Always keep the bottle in which you store pickle, in sunlight for atleast half an hour after washing it clean.
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