Sweet and sour mango pickle (bengali style tok misti aam er achar) Recipe

Cooking Directions

• STEP 1.Peel and chop the raw mangoes into small pieces.
• STEP 2.In a pan, heat oil and add mustard seeds, fenugreek seeds, and fennel seeds.
• STEP 3.Add the chopped mangoes, sugar, salt, turmeric powder, and red chili powder.
• STEP 4.Cook the mixture on low heat until the mangoes are soft and the sugar has dissolved.
• STEP 5.Allow the pickle to cool completely before transferring it to a sterilized jar.
• STEP 6.Store the pickle in a cool and dry place for at least a week before consuming.

Cooking Tips

• Choose raw mangoes that are firm and slightly sour for the best results.
• Adjust the amount of sugar and spices according to your taste preferences.
• Sterilize the jar by washing it with hot soapy water and then rinsing it with boiling water.

Storage and Serving

• Store the sweet and sour mango pickle in a cool and dry place for up to 6 months.
• Serve the pickle as a condiment with Indian meals, snacks, or sandwiches.
• Enjoy the tangy and sweet flavors of the pickle with your favorite dishes!