Sweet mango pickle (Aam er mishti acher):
Raw mango: 1 kg (8 pieces)
Sugar: 2 cup (you can increase the quantity)
Mustard Oil: 1 cup
Ginger paste: 1 tbsp
Garlic paste: 1tbsp
Red chilli paste: 1tbsp
Panch phoron powder: 1tbsp
Mustard paste: 1tbsp
Salt as needed
Cut the mangoes in half, remove the seed and further cut them into one inch cubes with skin.
Wash the mangoes and dry them completely making sure there is no moisture.
In a large bowl put the mango with 1/4cup salt and mix it well.
Set aside for overnight and mix occasionally using a wooden spoon. Mix and by this time there will be some salty water.
Drain the water using a strainer.
Heat oil in a heavy pan, add all paste and powder ingredients. Stir well and cook for 2 min. add mango and mix well. Cover and cook for 10 min.
Open the lid and add sugar and stir constantly. Cook on medium heat until the sugar syrup is drying and the mango pieces are soft and translucent. Do not remove the mixer from heat.
Cook and keep stirring occasionally until the mixer is dries up completely.
Best flavor and tenderness in the pickle comes after couple of days.