Imagine a condiment so magical it can transform any ordinary meal into an extraordinary culinary experience! This Punjabi Sweet and Sour Mango Pickle is not just a recipe; it's a vibrant journey through the rich, bold flavors of Indian cuisine. Bursting with tangy raw mangoes, complex spices, and a perfect balance of sweetness and acidity, this pickle will transport your senses straight to the bustling markets of Punjab with just one bite.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 6 servings
Ingredients
- 2 raw mangoes, diced
- 1/2 cup jaggery
- 1/4 cup vinegar
- 1 tablespoon mustard seeds
- 1 tablespoon fenugreek seeds
- 1 teaspoon salt
- 1/2 teaspoon turmeric powder
Instructions
- Wash and dry the raw mangoes thoroughly, ensuring no moisture remains. Cut the mangoes into small, uniform dice pieces of approximately 1/2 inch size.
- In a large dry pan, lightly roast the mustard seeds and fenugreek seeds separately until they become fragrant and slightly golden. Remove from heat and grind them into a coarse powder using a mortar and pestle or spice grinder.
- In a heavy-bottomed cooking pot, combine the diced mangoes, jaggery, vinegar, ground spice powder, salt, and turmeric powder. Mix all ingredients thoroughly to ensure even coating.
- Place the pot on medium heat and cook the mixture, stirring continuously to prevent sticking. Allow the mixture to simmer and reduce, which will help the flavors meld and create a thick, syrupy consistency.
- Continue cooking for approximately 25-30 minutes, or until the mangoes become soft but not mushy and the liquid reduces to a sticky sauce-like texture.
- Remove from heat and let the pickle cool completely at room temperature. The mixture will continue to thicken as it cools.
- Transfer the pickle to a clean, sterilized glass jar with an airtight lid. Press down gently to remove any air pockets.
- Store the pickle in a cool, dry place. It can be consumed immediately but tastes better after resting for 2-3 days, allowing flavors to develop fully.
- The pickle can be stored at room temperature for up to 2 weeks or refrigerated for extended preservation.
Tips
- Choose firm, unripe green mangoes for the best texture and tartness.
- Ensure all utensils and jars are completely dry to prevent moisture-related spoilage.
- Roast the mustard and fenugreek seeds carefully to release their maximum flavor without burning.
- Stir continuously while cooking to prevent the mixture from sticking or burning.
- Allow the pickle to rest for 2-3 days before consuming to let the flavors fully develop and mature.
- Use a clean, dry spoon each time you serve to maintain the pickle's longevity.
- Store in a cool, dark place or refrigerate to extend shelf life and preserve flavor intensity.
Nutrition Facts
Calories: 92kcal
Carbohydrates: 22g
Protein: 1g
Fat: 1g
Saturated Fat: 0g
Cholesterol: 0mg
