वीडियो ट्यूटोरियल
वीडियो चैप्टर
Instructions
Grate Raw Mango
Wash, dry, and peel the raw mangoes. Use the large-holed side of a grater to shred the mangoes, ensuring you keep the strands slightly thick for better texture.
Mix Mango & Sweeteners
Place the grated mangoes in a cooking pan and mix in the sugar. Let it sit for a moment, then add the chopped jaggery. The mango will release water as the sweeteners melt, creating a base without needing extra water.
Prepare Pickle Masala
In a separate pan, dry-roast the Panch Phoron spices (fennel, cumin, nigella, ajwain, and fenugreek seeds) on a low flame. Once cooled, crush or grind them coarsely; the masala should remain slightly coarse for the best taste.
Make Sweet Tangy Pickle
Place the mango mixture on the stove and cook for 5–7 minutes. Stir continuously, then add the turmeric, black salt, regular salt, and Kashmiri red chili powder for color. Continue cooking until the mixture thickens and reaches a sticky, one-string syrup consistency.
Final Taste & Tips
Once the syrup consistency is achieved, fold in the prepared pickle masala. Turn off the heat before it becomes too thick, as it will continue to firm up while cooling.
How to Store Pickle
Allow the pickle to cool completely. Transfer it into a clean, dry glass jar. Use a dry spoon every time you serve it to prevent moisture, allowing the pickle to stay fresh for up to a year.
