Sweet and Sour Mango Pickle
by Tarla Dalal
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Sweet mango pickles are very special. The mangoes chosen for this pickle should be firm and under ripe. They are peeled, cut into thin slices and simmered in sugar syrup with garlic, cloves, bay leaf, peppercorns, spiked with chilli powder and fennel seeds. The mango flesh softens but stays intact and blends easily with the sugar and spices without losing its original flavour. You can use any variety of raw mangoes, if the Rajapuri variety is not available. This pickle will complement the kashmiri rotis to perfection. Stored refrigerated, this should last you for upto one year.
- Combine the sugar with 2½ cups of water in a pan. Cook over a slow flame till the sugar dissolves, stirring occasionally.
- Add the mango slices, garlic, cloves, bay leaves, peppercorns and red chillies and cook over a very slow flame for about 30 to 35 minutes.
- This pickle is ready when the sugar syrup is of one string consistency and the mango pieces are soft and translucent.
- Remove from the fire, add the fennel seeds, cumin seeds, chilli powder, cashewnuts and salt and mix well.
- Allow it to cool completely. Bottle in a sterilised glass jar and store refrigerated for upto 1 year.
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