Go Back

Mango sweet pickle(GooD nonche)

A sweet a spicy pickle which goes really well with chapatis or rice
5 from 2 votes


  • 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
  • Oil
  • Salt


  • 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.


Make sure not to overcook the mango pieces. If they get overcooked, they become a paste when the spices are mixed with