5 May 2017

Sweet & spicy Mango Pickle (Aam chunda)

My favourite when it comes to pickles in Mango season.
This is a versatile pickle that goes well with just about anything. The beauty in its taste is the contrast between Spicy and Sweet. Amazing right?
Here's my mom's recipe..


Ingredients :
Raw Mango, grated - 3 cups
Sugar - 2 cups
Jeera - 1 tsp
Methi (fenugreek) seeds - 1 tsp
Cloves - 8
Cinnamon - 1 inch stick
Green cardamom (Chhoti elaichi) - 8
Red chili powder - 1 tsp
Turmeric powder - 1/2 tsp
Salt - 1/4 cup
(Note : Use the same cup across all ingredients for getting the measure right)

There are 2 methods for this, the no-cook and cooked ones, will mention both here.
1. Dry roast Jeera for 2 mins. Let cool and coarsely powder along with cloves, cinnamon stick and cardamom.
2. Dry roast methi seeds for 2 minutes, let cool and grind to a fine powder.
3. Add all the ingredients to a steel bowl (Pateela) and mix well with a light hand.
4. Cover the mouth of the vessel with a clean, dry muslin cloth. Place a lid over it and keep out in the sun for 5-8 days. Remember to stir once every day before placing in the sunlight. Once it turns into a honey-like consistency, transfer to a glass jar and refrigerate until use.

COOKED METHOD : (Helpful especially where natural 'sunlight cooking' is not easy)
1. Add the grated mangoes, sugar, salt and turmeric powder to a non-stick pan, mix once and let simmer on a low flame till sugar dissolves. Stir only occasionally.
2. Once it reaches a boil, stir continuously till you get a 1-string consistency.
3. Remove the mixture from the flame and let cool. Now add the coarse spice powder, methi powder and chili powder and mix well. Transfer immediately to a clean jar and refrigerate till use.


  1. I make a lot during summers. My family loves it a lot. Some ingredients are different. Will try to add yours too this time.

    1. Thank you Mamta ji. Your blog is mouth-watering, especially the Kachori and Kadhai Paneer.