Delicious Sweet and Sour Mango Pickle Recipe for Summer

Discover the delightful recipe for sweet and sour mango pickle, a beloved summer staple in Indian cuisine. This easy-to-follow guide will help you create a flavorful pickle that enhances your meals and can be stored for long periods. With simple ingredients and straightforward steps, you can enjoy this tangy treat with parathas, rice, or lentils. Perfect for adding a burst of flavor to your summer dishes, this recipe is a must-try for pickle lovers!

By Narendra Chaudhary Jun 15, 2026, 12:39 IST

Sweet and Sour Mango Pickle Recipe

Sweet and Sour Mango Pickle Recipe: Mango pickle is a staple in Indian households during the summer months, cherished by many. The sweet and sour variant stands out with its delightful flavor, making it a favorite. This pickle not only elevates the taste of various dishes but also has a long shelf life.

This traditional pickle is typically made at home by sun-drying mangoes and incorporating traditional spices. Its unique characteristic lies in the harmonious combination of the tangy freshness of raw mangoes and a sweet undertone. It pairs wonderfully with parathas, rotis, or lentils and rice.

In this article, we will guide you through a simple method to create this sweet and sour mango pickle, allowing you to prepare it effortlessly at home and enjoy it for an extended period.

Ingredients for Sweet and Sour Mango Pickle

Raw mangoes – 1 kg
Sugar – 500 grams
Salt – 2 tablespoons
Turmeric powder – 1 teaspoon
Red chili powder – 1 tablespoon
Fennel seeds (saunf) – 1 tablespoon
Fenugreek seeds (methi dana) – 1 teaspoon
Mustard oil – 200 ml

Preparation Method

Begin by thoroughly washing the raw mangoes and grating them. Sprinkle a bit of salt over the grated mango and allow it to rest for 2–3 hours; this helps drain excess water, ensuring the pickle achieves a thick consistency. Next, heat mustard oil in a pan and lightly roast the fenugreek and fennel seeds until fragrant. Add the grated mango to the pan and gently cook on low heat until the mango softens slightly. Then, incorporate turmeric powder, red chili powder, and salt, mixing thoroughly, followed by the gradual addition of sugar.

Maintain low heat and cook the mango and spice mixture until the sugar completely dissolves and the consistency resembles a thick syrup. Once thickened and the mango has softened, turn off the heat and allow it to cool completely. After cooling, transfer it to a clean, dry glass jar. The flavor of the pickle intensifies and becomes spicier after a few days, making it a delightful accompaniment to parathas, rice, or roti.

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