This sweet spicy sour pickle is made with raw mangoes during mango season so that one of Goa's favorite fruit can be enjoyed year round. It is eaten usually at breakfast with chapatis.
- Cuisine Goan
- Course Chutney
- Serves 30
- Method Slow-cook
- Difficulty Hard
- Cook Time 1 hour(s) 20 minute(s)
1. Wipe the mangoes with wet cloth. Peel the mangoes and make small pieces as shown.
2. Heat ghee. Once hot add the asafetida and methi/fenugreek powder.
3. Add the mustard seeds and let them flutter. Once they flutter add in the green chilies. Saute for a couple of minutes.
4. Add in the jaggery and add 2 tablespoons of water.
5. Add in the chilli powder and salt and stir.
6. Let the jaggery boil till it forms a thread as shown. Keep stirring occasionally to prevent jaggery from burning. It will take around 15 minutes for the thread to form.
7. Add in the sliced mango and let it cook on a slow simmer for an hour till the mangoes are cooked.
8. Cool completely. Store in an airtight container. If stored properly this pickle lasts a year. It is better to refrigerate this pickle if you live in a place where the weather fluctuates frequently.