- Wash and pat dry mangoes.Peel, slit open and deseed them.Grate all mangoes with a grater.Smear salt and turmeric. Set aside for an hour.Grated raw mangoes will release water.Strain out and discard the liquid.
- Add the grated mangoes in a wok.Add sugar,salt,turmeric,red chilli powder,kalonji or black seeds,saunf or fennel seeds,grated ginger,chopped dry red chillies,black salt and salt to taste.Mix well and cook on medium flame till sugar reaches 1 string consistency.
- Add sodium benzoate and give it a stir.Adjust sugar according to tartness of mangoes.Grated mangoes should also not lose its crunchiness.Remove from flame when the pickle is sticky.Sprinkle raisins when partially cool and toss.
- There is no need to add any water as sugar and mango when mixed and heated releases water.Cool completely the tangy sweet and sour grated mango pickle.
- Pour in a clean dry glass jar and refrigerate.Enjoy with plain dal rice, thepla,roti, paratha,mathri or in sandwiches. If made in bulk,this sweet jam like mango pickle keeps well for 6 months if refrigerated.
Summer season with mango chunda is best
Grated Sweet Mango Pickle
#myrecipe
By Ritu Nayak
May, 31st
600
Servings
4 persons
Cook Time
50 minutes
Ingredients
10
- 12
Ingredients
- 500 gms raw mangoes grated
- 300 gms sugar
- 1 tsp salt
- 1/2 tsp black salt
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1 tsp ginger grated
- 1/4 th tsp kalonji
- 1/4 th tsp fennel seeds
- 2 dry red chillies deseeded and chopped finely
- 1 tbsp raisins
- 1/4 th tsp Sodium Benzoate for preservation
Instructions
Notes/Tips
Serve it with your meal
