Mango and Jaggery pickle.



  1. Raw mango – 250 gms.
  2. Jaggery – 200 gms.
  3. Salt – According to taste.
  4. Turmeric powder – 1 tsp.
  5. Red chilli powder – 1 tsp.
  6. Yellow mustard powder – 1 tbsp.
  7. Five Spice or Panchphoran ( roasted and powdered) – 1 tsp.
  8. Hing – A pinch.
  9. Saunf or fennel seeds – 1 tsp.
  10. Carom seeds or ajwain – 1 tsp.
  11. Roasted and powdered cumin – 1 tsp.
  12. Five Spice or Paanchphoran – 1 tsp.
  13. Mustard oil – 1 tbsp.


Step 1 – Wash the raw mangoes.

Step 2 – Then scrape the skin of mango , wipe dry the moisture on it and cut it in three inch pieces.

Step 3 – Then take a big glass jar, into it add the cut mangoes, jaggery, salt, turmeric powder, red chilli powder, yellow mustard powder, roasted and powdered Indian five spice or paanchphoran ,asafoetida, fennel seeds, carom seeds, roasted cumin powder.

Step 4 – Mix it all up and lastly to increase taste you can add a tempering of some whole Indian five spice or paanchphoran{whole} and mustard oil and then you can put the pickle in sunlight for ten days.And then the pickle gets finally done.

Do try this recipe at home and share your comments , feedbacks and if any questions are there feel free to ask them.This sweet and sour pickle has lots of taste and it best can be had with chapatis,paranthas,naan,dosai,kachoris though you can eat it on its own also.Have a great weekend and enjoy lots friends.Till then happy pickling!!


Published by

Abha's Recipes

Hi! Cooking has been my passion for the better part of my life. I was brought up knowing the traditional Indian style of cooking from my ancestral home. I wish to pass on this treasure trove of delightful, easy and yummy recipes to foodies and budding chefs alike. I also love experimenting with food and discovering world cuisine. I wish to keep discovering amazing new recipe's and showcasing them with the world.

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