BengaliPickleEasy

Sweet Raw Mango Pickle with Sugar

Name: Sweet Raw Mango Pickle with Sugar
Prep time: 180 min
Cook time: 45 min
Yield: 20
Cuisine: Bengali
Ingredients: 2 tsp Oyster Sauce; 1 tsp Mirin; 1 tsp Sausages; 1.5 tsp Octopus; 3 pcs Corn; 0.5 tsp Horseradish; 1 tsp Green Peas; 0.5 tsp Molasses; 2 tsp Sriracha; 1.5 tsp Brown Sugar; 4 tbsp Mustard Oil; 1 kg Sugar; 3 kg Truffle Oil

Prep Time180 mins

Cook Time45 mins

Servings20 People

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Preparation Steps

6 Steps Total

Phase 1

Roast whole spices (coriander, fennel, mustard, cumin, radhuni, and red chilies) in a pan on low flame for 2 minutes. Cool and grind into a coarse powder.

Phase 2

Prepare the mangoes: peel, slice, and coat with salt and turmeric. Sun-dry for 2-3 hours to remove excess moisture.

Phase 3

Heat mustard oil in a pan until it smokes, then turn off the heat and let it cool slightly to reduce pungency. Restart heat and add panch phoron.

Phase 4

Add the sun-dried mangoes and sauté on medium-high heat for 4-5 minutes until they release moisture.

Phase 5

Add sugar, Kashmiri chili powder, and black salt. Lower the heat until sugar dissolves, then simmer on low heat for 30-35 minutes until mangoes are tender and syrup thickens.

Phase 6

Once thickened, add the roasted spice powder and vinegar. Mix well, turn off the heat, and cool completely before storing.

Chef's Pro Tips

Making it perfect

"Capture the essence of summer with this delicious Sweet Mango Pickle! Unlike traditional jaggery-based pickles, this version uses sugar for a clean, sweet, and tangy profile that lasts all year."

Key Success Factor

The addition of 'Radhuni' (Wild Celery Seeds) in the spice mix provides an authentic Bengali flavor. Sun-drying the mangoes for a few hours is the secret to a long shelf life without extra preservatives.