Go Back
Print Recipe
5 from 4 votes

Sweet and Sour Mango Pickle

This pickle is something every Indian home wants, the perfect accompaniment to Indian curries
Prep Time30 minutes
Cook Time13 minutes
Course: Condiment
Cuisine: Indian
Keyword: atchar, indian pickle, mango pickle, south african pickle, sweet and sour pickle

Ingredients

  • 1 kg green mangoes cut each into 4 pieces
  • 1 tablespoon coarse salt
  • 1 cup granulated sugar
  • 1 cup water
  • 1/4 cup white vinegar
  • 1/2 cup vegetable oil
  • 8 garlic cloves smashed
  • 100 gram pickle masala
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground fennel

Instructions

  • Cut the mangoes into 4 pieces. Rinse well and drain any excess water.
  • Add the salt to the mangoes and allow it to stand for about 2 hours. Drain the excess water and pat the mangoes dry with some paper towel.
  • Spread the mangoes on a tray or an oven cooling rack and place it in a warm sunny place, for about 8 hours, to dehydrate.
  • Place the sugar and water in a saucepan and cook until it thickens. Take some syrup between your thumb and forefinger and when you take your fingers apart it should form a single thread. That confirms it's ready or you can be slightly thicker. Allow it to cool slightly.
  • Place the mangoes in a bowl and pour the vinegar in. Heat the vegetable oil in a pan and add the garlic, the pickle masala and spices. Cook for 30 seconds and add it to the mangoes. Mix well and add the sugar syrup.
  • Store the mangoes in a large sterilized glass bottle and refrigerate

Notes

  1. If you prefer the pickle a little sweeter you can add more sugar and water when making the syrup.
  2. The pickle can be stored in the freezer, in an airtight container. Thaw before serving.