Name: Sweet Mango Pickle recipe by Roshni Subudhi at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 20
Ingredients: 2 big raw mangoes; 1 cup sugar; 2 tsp salt; 1 tsp turmeric powder; 1 tsp red chilli powder; 1 tsp degi mirch powder; 1/2 tbsp fennel powder; 1/2 tsp fenugreek powder; A pinch of asafoetida; 1 tsp kalonji (optional)

ABOUT Sweet Mango Pickle RECIPE

Sweet Mango Pickle or Mitha Aam Achhar, hearing this my mouth starts watering. I just love this khatta mitha aam achhar! As we live abroad, we only get store packed mixed pickle or mango pickle that is tangy in taste. In Odisha, a sweet version of this pickle is available which is not possible to carry around. So I thought of preparing in home itself, when I prepared it the first time I felt that it's so easy to prepare and you can store it for a few months. The next time when I prepared it, I thought of making a video so that all my friends who love these sweet mango pickle can know this and easily prepare it in home. One day during a small get together in our home, I made this pickle and everyone liked it so much, one of my Odiya friend Lipsa asked about the recipe, you will be surprised her maid who is an Indonesian loved its taste and wanted the recipe. Chalo humne Indonesian ko bhi khush kar diya humari Indian khane se!

Ingredients Serving: 20

2 big raw mangoes
1 cup sugar
2 tsp salt
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp degi mirch powder
1/2 tbsp fennel powder
1/2 tsp fenugreek powder
A pinch of asafoetida
1 tsp kalonji (optional)

Instructions

Wash the raw mangoes properly and wipe it with a dry towel. Make it dry and peel it.
Now cut into big pieces and add all the spices to this. Mix it properly and keep to marinate for 3 to 4 hours, so that the sugar dissolves properly and all the juices from the mangoes ooze out.
Dry roast the fennel and fenugreek seeds in a low flame. (I took a large quantity as 3 tbsp of fennel seeds and 1 tbsp of fenugreek seeds, the reason behind it I can use this when I prepare next batch of pickle and if I prepare in large quantity it is easier to grind.)
When it is dry roasted add 1 tsp of asafoetida to this. Now grind it to a fine powder and store in an air tight container. After 4 hours you will see all the sugar has dissolved properly.
Now heat a pan and add the mixture to this. Keep stirring it, otherwise it may stick to the bottom.
Keep the flame on medium and stir it in between.
After sometime the mixture will thicken up, then add the fennel, fenugreek and asafoetida powder. Lastly add the kalonji and saute for some time.
Let it cool down, after it cools it thickens more.
Store in an air tight container and it will stay good for 3 to 4 months.

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