Aayi makes some of the amazing pickles I have ever tasted. I never liked any of the ready made pickles because of this reason. She puts very less oil and her pickles remain good for a very long time (more than 2 years, if I don’t finish them off before that). Her pickles are very popular among friends and family. But somehow I don’t remember tasting her sweet pickle. I always loved the spicy pickles, so it is possible that she stopped making this since I never ate it as a kid. Since my brother is not a big pickle fan, most of her pickles come to me. Now I have my husband’s and SIL’s company, who both are great pickle fans.
Aayi just sent me these pictures. She used the big totapuri mangoes for this. Any unripe mangoes can be used. This pickle needs to be used up in 2-3 weeks.
Mango sweet pickle(GooD nonche)
- 20-25 big pieces of raw mangoes
- 2-3 tea spn chili powder or 7-8 whole red chilies
- 2 tbl spns jaggery
- 2 tea spn mustard seeds
- 1/2 tea spn fenugreek seeds
- 1/4 tea spn asafoetida
- Mix mango pieces with jaggery, salt and chili powder.
- Cook till the pieces are slightly cooked and all jaggery is melted and the syrup becomes slightly thick. Take off from heat.
- Heat oil and fry mustard seeds and fenugreek seeds.
- Add asafoetida. (Take care not to burn anything, mustard becomes bitter when it gets burnt). Make a powder.
- Add the powder to the cooked mangoes and mix well.
- When it is cooled to room temperature, pour it in air tight container and refrigerate it.
- This can be consumed immediately.
- This pickle is usually served with chapathis.