Sweet Mango Pickle

Variety: some varieties are more bitter than others. Use a variety specifically for pickling. - The short soak in a salt brine, called for in many recipes, will help draw out bitter juices. Spike your food with mango pickle eat it with rice, its sour and hot taste titillates the taste buds. The mouthwatering pickle is made from raw mangoes, mixed with chili and oil, garlic and a concoction of seeds like mustard and fenugreek. “As long as you are within your total calorie limit, consuming one or even two mangoes a day is fine,” says Bawri, who also advises diabetic patients to avoid juices and eat mangoes with the pulp, as it has fibre which reduces the amount of sugar consumed. This delicious pickle from western India takes time and effort to make but the results are well worth it! Traditionally, the pickle is kept out in the sun for 20 to 30 days to 'cook'. Each day it is given a good stir, covered and placed in a sunny spot, then brought indoors at dusk. This delicious pickle from western India takes time and effort to make but the results are well worth it! Traditionally, the pickle is kept out in the sun for 20 to 30 days to 'cook'. Each day it is given a good stir, covered and placed in a sunny spot, then brought indoors at dusk.


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In my house, pickling means hot, sweet and sour! Having these 3 or any 2 flavours is a must when it comes to pickling, especially for the people who live in Indian subcontinent. This sweet and sour mango pickle is a version of kashmiri achar (sweet mango pickle). It's one of my favorite pickle recipes so I thought of sharing it here. I added some extra spices for a different taste. And what's not to love about this pickle, you can store it for a long time and of course a mixture of 3 falovors is definitely tempting! Nothing spells relief quite like the sensation of sipping on cool khatta-meetha kairi ka panna. Here are some amazing benefits of green or raw mangoes.

Raw mango, is etched in all of our summer memories, as strongly as are the scorching winds, the uncomfortable heat and the relentless Sun. One of the perks of living in a tropical country like India is the opportunity to indulge in yummy thirst quenchers prepared from summer favorites, of which raw mango has the widest appeal. Kairi ka panna or a drink made from green (raw) mangoes is made across the country at the advent of summers, and stored in glass jars to be served to guests and family throughout the day. Nothing spells relief quite like the sensation of sipping on cool khatta-meetha kairi ka panna that has been spiced with black salt, cumin powder and ginger powder. Street vendors selling pieces of kachcha aam also start cropping up here and there, offering passers by a temporary respite from the sweltering heat. We all love to munch on raw mango and drink its juice because it's simply delicious, and it tastes of nostalgia. But, there's a reason our mothers always keep a stock in the fridge and feed us kairi pickle during the summers - they are very healthy.

Mango health benefits:

  • Protects From Intense Heat And Dehydration
  • Cures Stomach Troubles
  • Good For The Heart
  • Treats Scurvy
  • Promotes Health Of Liver And Intestine
  • Gives An Energy Boost