Sweet & Spicy Raw Mango Pickle with Jaggery

Salted raw mango meets thick, melted jaggery, chilli and asafoetida (kayam) in this sweet-and-sour pickle. A spoonful livens up any plate of rice.

Tips from the Ruchippura kitchen

• Always use a clean, dry spoon and jar – moisture spoils pickles.
• Squeeze the salted mango well so the pickle does not turn watery.
• The flavour deepens after a day or two.

Lakshmidevi Nair

Sweet & Spicy Raw Mango Pickle with Jaggery

A sweet, tangy and spicy Kerala-style raw mango pickle – salted mango pieces folded into thick melted jaggery with chilli and asafoetida. Keeps well in an airtight jar.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Salting 4 days d

Total Time 4 days d 30 minutes mins

Servings: 1 jar

Course: Pickle

Cuisine: Kerala

Ingredients Method

Ingredients

  

• 2 cups raw mango cut into pieces
• 250 g jaggery
• 1 tsp chilli powder
• 1/4 tsp asafoetida (kayam) powder
• salt to taste

Method

 

1. Mix the mango pieces with salt and keep them covered for 4 days.
2. Melt the jaggery over low heat until it becomes thick.
3. Add the chilli powder and asafoetida and mix.
4. Squeeze the salted mango pieces well and add them to the jaggery.
5. Mix well and leave for a few hours.
6. Store in an airtight container.