Prep 20 m
Cook 50m
As long as it lasts...


    2 kg raw mangoes

    3 tbsp salt

    3 tsp turmeric

    2 cups (380gm) sugar

    3 tbsp Kashmiri red chilli powder

    3 tsp cumin seeds, roasted and ground


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Ingredient Substitution Guide


1. Wash, peel and grate the mangoes. Rub salt and turmeric to it well and set aside in a glass bowl for 1 hour.

2. Squeeze out all water and add sugar. Cook over low heat. Stir constantly for 40-45 minutes until all water evaporates and sugar turns into syrup.

3. Remove from fire and cool. Add red chilli powder and cu-min seeds. Mix well and bottle it. This pickle can be served immediately.