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Cooking Time

Preparation Time :15 Min

Cook Time : 20 Min

Total Time : 35 Min


Serves : 10
  • 1 kg raw mangoes , washed dried and cut into pieces

  • 750 gm jaggery

  • 150 gm sugar

  • 1 teaspoon turmeric powder

  • 2 tablespoons mustered oil

  • 1 teaspoon salt

  • 5 no whole dried red chilli

  • 2 tablespoons Bengali panch phodon ( This is mix of five whole spices ) it consists of methi , jeera , kalonji , saunf and rai seeds is equal quantity .


  • Dry roast of panch phodon and 4 no of red chilli .
  • Coarsely grind in a blender .
  • First wash and dry the mango and cut them lengthwise , then spread them a big tray and dry them for 2 - 3 hours .
  • Take a pan and add jaggery and 1/2 cup of water and melt them .
  • Heat a heavy bottom pan add mustered oil and bring it to a smoking point and then lower the flame . Add 1 tablespoon panch phodon and dried red chilli for tempering and let them crackle them add the pre - semi dried mangoes to it and some salt and turmeric and saute for couple of minutes .
  • Now add the mango melted jaggery and cook for 10 - 15 minutes keep stirring continuously don't let the jaggery caramelize .
  • When the mangoes start to turn translucent and the jaggery becomes a syrup , increase the heat and cook stirring continuously till it comes to a one thread consistency .
  • Do not over cook otherwise the pickle will become very thick . Switch off the flame and let the pickle cool down completely .
  • Now add the dry roasted spices ground coarsely to the pickle and give it a nice mix .
  • Pour it in air tight contanier and enjoyyyyyyyyy ☺☺☺☺
  • In summer season the most awaited fruit is Mango for all of us . This was my favourite pickle in my childhood my grandmother used to prepare this every summer when tangy , yummy raw mangoes were in season 😘😘