Sweet Mango Pickle Recipe - Mango pieces mixed with pickle masala, tempered with mustard seeds and finished with sugar syrup

This recipe is contributed by Member Nalini Jagnat Kudalkar.

Main Ingredients : Ripe mangoes(पके हुए आम), Salt(नमक)

Cuisine : Gujarati

Course : Pickle Jams Chutneys

Sweet Mango Pickle

Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

You can also find more Pickle Jams Chutneys recipes like Birakai Chutney, Tomato Chutney, Ground nuts chutney, Carrot Pickle. Or try out these recipes from Gujarati Cuisine like Doodh Pak, Rajgire Aur Kele Ki Puri, Khamang Kakdi, Sprouted Moong Khichdi.

Sweet Mango Pickle Recipe - how to make Sweet Mango Pickle


Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve :

Level Of Cooking : Medium


  • Ripe mangoes peeled and cut into 1/2 inch cubes2 kilogram

  • Salt 2 teaspoons

  • Pickle masala as required

  • Oil 1 tablespoon

  • Mustard seeds 2 teaspoons

  • Sugar 1 1/2 kilogram


Step 1

In a large bowl mix together mangoes with salt and pickle masala and set aside for two hours.

Step 2

Heat oil in a non-stick pan. Add mustard seeds and saute till it splutters.

Step 3

Remove and set aside to cool.Add it to the the mango and mix well. Cover it and set aside.

Step 4

Heat sugar with two and half cups water in a deep non-stick pan and cook till the syrup thickens.

Step 5

Remove and allow to cool. Add it to the mango mixture and mix well.

Step 6

Keep it in the sunlight for two hours daily for five days.

Step 7

The pickle is ready to serve.

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