Sweet cut mango pickle

Aam ka achaar‘ or sweet cut mango pickle is the best companion for all kinds of main course.

The popularity of pickle can be gauged by it popularity.

It is a must, when you travel for long journey in trains or buses.

You can spice up any bland food.

Tastes great with lentil rice combinations,like ‘dal khichdi‘,’amti bhaat‘, ‘mudda pappu annam‘.

Also with paranthas/roti/poori and dry curry combinations.

Here is a recipe which will help you avoid the market recipes which contains preservatives,vinegar and oil.


What is pickling?

Pickling is one of the oldest way of storing vegetables since the olden times.

It was a time when refrigerators and vegetables were not available in all seasons.

This process is as essential to Indian cuisine ,as the various sauces are to western cuisine.

We pickle all kind of ingredients. Jackfruit,turnips,aubergines,gooseberries,raw mangoes,carrots,lemon,ginger,tomatoes,chilly,mixed vegetables.

We even pickle chicken prawns and lamb in South India.Some are sour,some very tangy,very hot and some sweet.

In western nations they have varieties like kosher dill,gherkins,candied,cuts,chow chow etc.

Scroll below to read the recipe of Sweet cut mango pickle

Sweet cut mango pickle
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Prep Time: 30 minutes

Cook Time: 28 minutes

Total Time: 58 minutes

Sweet cut mango pickle


  • 250 gm raw green mangoes cut into small pieces
  • 1/4 cup 'gud' or jaggery
  • 2 tbsp oil
    Spice mix:
  • 2-3 bay leaves
  • 1/2 tsp rai or mustard seeds
  • 1 tsp garam masala
  • 1/2 tsp methi dana or fenugreek seeds optional
  • 1 tsp saunf or fennel
  • 1/2 tsp red chilli powder
  • 1/2 tsp haldi or turmeric
  • Pinch of Heeng or asafoetida
  • 1/2 tsp namak or Salt


  1. Cut mangoes in small pieces (square small size).Steam the mango pieces for 10 mins.
  2. Heat a pan and add oil to it.
  3. Once hot add mustard seeds and let it crackle.
  4. Now add asafoetida, followed by all other spices.
  5. Add jaggery pieces, mix well.
  6. Now add cut mangoes.
  7. Cook on medium flame until the mangoes are slightly soft.
  8. Stir the mixture until jaggery melts completely.Mix well.
  9. Allow to cook for 10-15 mins on slow flame,ensuring the mix does not get burned.
  10. Once cool, store in air tight container in a cool and dry place.

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