Mango&naga morich pickle (Aam & Bombay morich achar)


Mango&naga morich pickle (Aam & Bombay morich achar):


  1. Raw mango: 1 kg (remove the shells and seeds,cut into small pieces)
  2. Jaggery or Sugar: 1 and 1/2 cup (you can increase the quantity)
  3. Vinegar: 1cup
  4. Mustard Oil: 1 cup
  5. Chopped Ginger: 1 tbsp
  6. Chopped Garlic: 2tbsp
  7. whole garlic clove: 1cup
  8. Dry Red chilli powder: 5 piece
  9.  Panch phoron powder: 1tbsp
  10. Mustard paste: 1tbsp
  11. Bombay/naga morich: 20 piece
  12. Salt as needed


Wash mangoes and Bombay morich and dry them completely using a dry cloth and making sure there is no moisture.
Dry Roast panch phoron and red chili and grind it.
Heat oil in a heavy pan, add all chopped, paste and powder ingredients and vinegar. Stir well and cook for 2 min. add jaggery or sugar, mango, whole Bombay morich and mix well. Cover and cook for 20 min.
Open the lid and adjust salt, stir occasionally. Cook on medium heat until the mango pieces are totally soft and translucent.
When the sugar syrup is become thick turn off the heat. pour in a jar.
Set the pickle for sun drying for 2 days. After two days the pulp will become more thick.
Best flavor and tenderness in the pickle comes after couple of days.
This pickle can be stored around a year.

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