Sweet and Sour Mango Pickle
I never thought I would be making this much pickle. And definitely not this Sweet and Sour Mango Pickle.
Usually I am spoilt because my mum or my mum-in-law sends us pickle. However, with lock down and us not being able to visit our family I had to make a plan and make my own Sweet and Sour Mango Pickle.
Sweet and Sour Mango Pickle
My mum-in-law helped me with the ingredients and the method. I created my own little recipe and my Sweet and Sour Mango Pickle is perfect.
It is so delicious, with a little tanginess and some sweetness, yum! The most difficult part about making pickles is the cutting up of the mangoes or veggies, if it’s a veggie pickle.
These mangoes I must admit was really difficult to cut up. Have you ever tried cutting green mangoes, it’s a mission.
Luckily I had my hubby’s muscle power or I swear I would have thrown these mangoes away…haha, lazy me.
Ingredients required for Sweet and Sour Mango Pickle
Green Mangoes, Pickle Masala, Garlic, Cumin, Coriander, Fennel, Sugar, Salt, Vinegar and Oil. This is a sweet and sour pickle it’s why I added sugar.
The amount of sugar can be adjusted according to your preference. I found that the amount of sugar was perfect for our taste buds but if you feel you want a sweeter pickle add more sugar.
How do I make the Sweet and Sour Mango Pickle?
You have to cut up the mangoes, I usually cut them up into 8 pieces. Rinse them well and soak it in some salt to prevent it from turning brown.
Drain all the excess water and spread the mangoes on a tray. The mangoes need to be air dried in a warm sunny spot.
I usually place it on my kitchen counter top near a window, where there is some sunlight. If you are leaving it outside you can cover it with a net.
It only needs to dry for about 3 to 4 hours. If it’s a cooler day it may take slightly longer.
Making the syrup
The water and sugar is added to a saucepan and you heat it until it forms a thick syrup. Takes about 30 minutes and it usually reduces to about 1/3 of what you started with.
The syrup is cooled down a little and added to the mangoes.
How long does the pickle have to soak before I eat it?
Many of us would want to know the answer to this burning question. My hubby ate it almost immediately. How soon you eat it depends on how soft you prefer your pickle.
Obviously if it soaks for a few days it will be a little softer. It will also have a lot more flavour as all the spices will have the chance to really soak in.
However, there’s nothing wrong with eating it immediately. We usually do, you just have a more crunchy pickle.
I think pickles can last perfectly fine in a sterilized bottle, in the refrigerator, up to a month. If you make a large batch you can freeze the pickle.
When required you will have to thaw the pickle out for a few hours before serving. We very often freeze pickles and it works perfectly fine.
If you want to try a Mango Pickle that’s a little different why not try this one from Rachna Cooks. If you do try my recipe please drop me a comment and a star rating, I always love hearing from you.
Pickles pairs perfectly well with vegetarian curries:
Sweet and Sour Mango Pickle
Ingredients
- 1 kg green mangoes cut each into 8 pieces
- 1 cup granulated sugar
- 2&1/2 cup water
- 1/3 cup spirit vinegar
- 1/4 cup vegetable oil
- 8 garlic cloves cut in halves
- 100 gram pickle masala
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground fennel
- 1 tbsp table salt
Instructions
- Cut the mangoes into 8 pieces each or 4 pieces, depending on how big you prefer them. Wash them well. Soak the in some water with a teaspoon of salt to prevent it from turning brown
- Drain the water and place the mangoes on a large tray. Place them in a warm spot and allow them to dry. If you are placing them outside cover them with a net. It needs to dry for about 3-4 hours
- Place the sugar and water in a saucepan and boil for about half an hour until thick. It should reduce to about 1/3 of the original quantity
- Mix the vinegar, salt, spices , garlic and oil into the mangoes. Allow the syrup to cool a little and pour it into the mangoes. Mix well. If it the syrup clumps up you can place the mangoes in a pot and heat it just a little and remove.
- Store the mangoes in a large sterilized glass bottle and refrigerate
Notes
- If you don't have access to pickle masala you can use the mix I used for my Indian Mixed Vegetable Pickle
- You may need to double the quantity of spices I used in that pickle
- If you want a sweeter pickle you can add more sugar
- You an also adjust the amount of vinegar according to your preference
I love it I want to try it
Hi Lorraine
Love all your recipes
Mango pickle is a must try