Tuesday, 28 April 2015


The mango season is on and I can very well see its reflection everywhere.... from shakes to desserts to pickles....we call it achar.... a South Asian condiment. The very mention of achar / pickle brings forth many a sweet memories. My mom used to prepare pickles with mango, tamarind, elephant apple, mainly sweet ones using jaggery considering Bengal's love for sweets. I remember only the lemon pickle she made was a sour one. She did prepare one sour mango pickle which I loved very much. My daddy had to have little bit of sweet pickle with his fish curry and rice, hence that sweet pickle fair had predominance at our home. That simplistic love story was so typical of that generation..... altogether a different generation, a different perspective of life.... 

Coming back to pickle, ever since I saw the raw green mangoes in the market, I was planning to prepare some achar for my senior who loves it with his flat breads, even if the flat breads are accompanied by veggies and meat. Though he prefers the sour pickle in oil, I prepared this sweet one, with a typical Bengali dry roasted ground spice mix. I prepared this KANCHA AAMER MISHTI ACHAR yesterday evening. What you see in the picture has to be kept under the sun for a week and then stored in a jar.

INGREDIENTS : [ for the dry spice mix]

Cumin Seeds : 1 tsp
Coriander Seeds : 1tsp
Fenugreek Seed : 1/4tsp
Fennel Seed : 1/4tsp
Black Mustard Seed : 1/4tsp
Wild Celery Seed : 1/4tsp
Dry Red Chilli : 5

INGREDIENTS : [ for achar ]

Raw Mango : 2 big
Sugarcane Jaggery : 500 gm
Sugar : 100 gm
Salt : 1/4 tsp
Turmeric Powder : 1/4 tsp


Dry roast the seeds and the dry red chillies. Grind them coarsely in a grinder. Keep aside.

Peel, wash and cut the mangoes into medium sized cubes discarding the seeds. Rub with salt and turmeric powder.

Take in a deep bottomed vessel along with water. Put it on oven. As  the water boils for 5 minutes, switch off and discard the water.

Take a wok and put on fire. Add the jaggery with one coffee mug water. Keep heat at medium to low.

As the jaggery melts, keep stirring till it turns little sticky. Add the sugar to get the mixture more sticky.

Now add the mango pieces. Stir very well so the mango pieces are well coated with the jaggery mix.

Cook for 2-3 minutes. Switch off gas.

Transfer to a bowl. Pour in the dry spice mix. Mix very well.

Now transfer to a wide mouthed vessel and keep under the sun for few days before transferring into a jar.


  1. I went to an exhibition few months back and bought a mix of pickles... was too busy to ask the name ...all of them was very tasty and this one too was there.. happy to know now what exactly it was :)

  2. Monu....thank you...its atypical bengali sweet mango pickle

  3. I loved your version alot. It looks so yum and lip-smacking :-)

  4. I loved your version alot. It looks so yum and lip-smacking :-)

  5. Mango chutney looks so delicious and flavorful, Soma!

  6. OMG! Mouthwatering. This is a must try.