Mango is the king of fruits but it is not seen in the market throughout the year. You can consume mango without chemicals only in the summer season. This is the reason why people make mango pickles during this season and store them for a year. If mango pickle is made properly, it does not spoil for years.

That is why today we will tell you such a method of making mango pickles which tastes sweet and sour. It is eaten with great fervor by everyone from adults to children. Children also like to take this pickle in their tiffin. If you make and store sweet and sour mango pickles properly, they will also last for a long time. Let us tell you the recipe for sweet and sour pickles without delay. So that you too can make delicious sweet and sour mango pickles at home.

Recipe for making sweet and sour pickles
Raw mangoes: 1 kg
Salt: 100 grams
Turmeric powder: 2 tablespoons
Fennel seeds: 2 tablespoons
Fenugreek seeds: 2 tablespoons
Mustard seeds: 2 tablespoons
Red chili powder: 2 tablespoons
Asafoetida: 1/2 teaspoon
Jaggery: 250 grams (grated)
Mustard oil: 250 ml


Method
To make sweet and sour mango pickles, first wash and dry the raw mangoes. Then cut them into small pieces and remove their seeds. Now add salt and turmeric to the cut mango pieces and mix well. Keep them covered for 4-5 hours so that the water of the mango drains out.
Now lightly fry fennel, fenugreek seeds, and mustard seeds in a pan. After cooling, grind it coarsely. Keep in mind that you do not have to make its powder. Lightly fry nigella seeds and asafoetida in the same pan. After this, mix jaggery and a little water in a pan and melt the jaggery on low flame. Melt the jaggery and make its syrup. Heat mustard oil in another pan. When the oil starts smoking, turn off the gas and let it cool.

Now add roasted spices, red chili powder, and asafoetida to the mango pieces and mix well. Add jaggery syrup to it and mix well again. When everything is mixed well, finally add mustard oil to it. Sweet and sour mango pickle is ready. Now you just have to put it in bright sunlight for 5-6 days. Stir and mix it every day. So that the spices mix well with the mango.

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