Sweet & Spicy Raw Mango Pickle/Tok Jhaal Mishti Aam er Achaar

Chandrima Sarkar
Chandrima Sarkar|
Last updated on Jan 9th
Mangoes are in season. So, don’t wait, make a batch now and thank me later! ;)
  • Prep Time0Minutes
  • Cooking Time20Hours
  • Serves10people

Recipe 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 little less.)
  • Turmeric powder- 1tsp
  • Salt- 1 tbsp
  • For Roasted Spice Powder/Bhaja Moshla:-Whole dry red chili- 8-10 (adjust as per your toleranc
  • Cumin seeds- 2 tbsp
  • Fennel seeds- 2 tbsp
  • Coriander seeds- 1 tbsp

Recipe Preparation

  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 on medium flame for few minutes until little darker in color.
  4. Care should be taken not to burn the spices. Let them cool completely. Now grind them to a smooth powder using a mixer. Keep aside.
  5. Next day heat a deep frying pan (I used a nonstick kadai). Add the marinated mangoes, salt, turmeric powder, and mix well. Cook this on medium flame for 5-6 minutes. All the extra water releasing from the mangoes should evaporate within this time, if not cook for some few minutes more.
  6. Add rest of the sugar. Keep cooking on medium flame for 10-12 minutes, until the sugar melts completely.
  7. Add roasted spice powder. Mix well. Your Sweet & Spicy Raw Mango Pickle is done.
  8. Let it be cool completely at room temperature. Store this into sterilized glass containers. Keep refrigerated for longer shelf life.
My Tip: The consistency of this pickle will thicken a bit after cooling. So don’t dry them up while cooking.

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