Sweet and Sour Mango Relish Recipe:

Sweet and sour mango relish with jaggery and fennel seeds

Yes, its mangoes again, come ‘on they are still available in the markets. This one is essentially my mom’s recipe, a recipe that I remember being made at home every mango season without fail. Mom would make them in large quantities and store them in airtight bottles, give away a few as gifts to relatives and friends. It was such a hit. She had two different versions to the recipe one with raw mangoes and the other with ripe ones, the recipe for both in terms of ingredients remains quite similar but the process does vary.  The variant with raw mangoes is quite close to what is called ‘Meethamba’ in Gujrat.

I did the one with full ripe mangoes for i’ve  always preferred it over its raw counterpart; this sweet and sour mango relish is best enjoyed with any stuffed or plain paratha, a loaf of bread or over pancakes or crepes.

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Sweet and Sour Mango Relish

Ingredients:

  • 2 ripe mangoes, cut to square slices, approx 1and ½ cups
  • 1 cup jaggery, approx 150 gms
  • ½ cup water
  • 1 teaspoon kala namak/ grey rock salt
  • ½  tablespoon sugar
  • 2 tablespoon lime juice
  • 1 tablespoon fennel seeds
  • ½ teaspoon fenugreek seeds
  • ½ teaspoon cumin seeds
  • ½ teaspoon roasted paprika

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Preparation:

  1. Crush the jaggery and put them in a sauce pan with 1/c cup water on a low heat.
  2. Stir till the jaggery completely dissolves then add the cut mangoes.
  3. Add sugar and salt and let it simmer till the liquid dries up.
  4. In the meanwhile roast fenugreek, cumin and fennel seeds over a hot pan and make a coarse powder.
  5. Once the mango and jaggery has reduced to the required thickness, add the roasted spices, paprika and the lime juice. Give a generous stir and the relish is ready.
  6. Allow it to cool down to room temperature then store in an airtight glass container and enjoy for about a month if stored in the fridge or 3-4 days at room temperature.

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Dos and Don’ts:

Dos:

  1. Do try the recipe with raw mangoes; do increase the quantity of jaggery ,sugar and salt to balance off the tang of the raw mangoes and don’t add any lemon juice.
  2. Do let go off the salt if you don’t want to add the savoury twist, can keep it all sweet with jaggery and sugar.

Don’ts:

  1. Do not boil the jaggery and water while heating it; keep the lame low just till it melts.
  2. Don’t squash the mango completely while the relish is simmering away, its nicer to have some little chunks of mangoes.