Raw Mango Sweet Pickle

Raw Mango Sweet Pickle is a beloved summer delicacy that beautifully combines the tangy taste of raw mangoes with the rich sweetness of jaggery and sugar. A hint of spice and the aromatic flavor of panch phoron enhance its unique taste, making it an irresistible accompaniment to everyday meals. Whether served with rice, roti, or paratha, this traditional pickle adds a delightful burst of flavor to every bite. Easy to prepare and even better after a few days of resting, it develops a deeper, richer taste over time.

Ingredients

• 500 g raw mangoes, cut into small pieces

• 350 g sugar

• 150 g jaggery, grated

• 1 tsp salt

• ½ tsp Shalimar's Chef Spices Turmeric Powder

• 1 tsp Shalimar's Chef Spices Red Chilli Powder

• 2–3 dried red chillies

• 1 tsp panch phoron (Bengali five-spice blend)

• 2 tbsp Shalimar's Mustard Oil

• ½ cup water

  
  

Method

Wash the raw mangoes thoroughly, dry them completely, and cut them into small pieces. Place the mango pieces in a bowl and mix them with salt and turmeric powder. Set aside for 1–2 hours to allow the flavors to develop.

Heat Shalimar's Mustard Oil in a pan and add the panch phoron and dried red chillies. Sauté until the spices become aromatic.

Add the marinated mango pieces and cook for 4–5 minutes, stirring occasionally, until they begin to soften. Pour in the water, then add the sugar and grated jaggery. Mix well and cook over medium heat until the mangoes become tender and the syrup starts to thicken.

Stir in the Shalimar's Chef Spices Red Chilli Powder and cook for another 2–3 minutes. Remove from heat and allow the pickle to cool completely. As it cools, the syrup will thicken further.

Transfer the pickle to a clean, dry glass jar and store it in a cool place. Enjoy this sweet and tangy pickle with rice, roti, paratha, or your favorite meals.