Sweet n Sour Mango Pickle Recipe - This pickle is absolutely super - it goes so well with paranthas

This recipe is contributed by Member Shipan Deb.

Main Ingredients : Ripe mango(पके हुए आम), Lemon juice(नींबु का रस)

Cuisine : Maharashtrian

Course : Pickle Jams Chutneys

Sweet n Sour Mango Pickle

The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

For more recipes related to Sweet n Sour Mango Pickle checkout Sweet Mango Chutney . You can also find more Pickle Jams Chutneys recipes like Onion Chutney, Drumstick Pickle, Dry Fruits And Strawberry Chutney, Kadale Chutney. Or try out these recipes from Maharashtrian Cuisine like Shikanjivi, Bhindi Ka Achar, Khajurachi Wadi, Baked Chatpati Shankerpali.

Sweet n Sour Mango Pickle Recipe - how to make Sweet n Sour Mango Pickle


Prep Time : 5-6 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium


  • Ripe mango cut into 1 inch pieces1 kilogram

  • Lemon juice 1 cup

  • Mustard oil 2 tablespoons

  • Mustard seeds 1/2 tablespoon

  • Ginger 1 inch piece

  • Salt to taste

  • Sugar 4 teaspoons

  • Red chilli powder 1/2 tablespoon

  • Dry red chilies 3


Step 1

Soak the mango pieces in lemon juice for four to five hours.

Step 2

Heat oil in a non stick pan add mustard seeds and when they starts spluttering add dry red chillies, soaked mangoes pieces and mix well.

Step 3

Add salt, sugar, red chilli powder, ginger and cook for two minutes.

Step 4

Remove from flame and cool.

Step 5

Store in air tight containers.

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