Sweet and Sour Mango Pickle Recipe

• 2½ cups Raw Mangoes (preferably Rajapuri)
• 2 Cloves
• 2 Bay Leaves
• 1¾ cups Sugar
• 2 tbsp Cashewnuts
• 1 tsp Chilli Powder
• 5 to 6 Peppercorns
• 2 Red Chillies (whole)
• 1 tsp Roasted Cumin Seeds (crushed)
• 3 Garlic Cloves (as per choice)
• 1 tsp Fennel Seeds (saunf)
• ½ tsp Salt

• Take raw mangoes, peeled and cut into thin slices.
• Heat the pan and mix sugar and water in it, enough to dissolve the sugar. Cook and stir, till the sugar dissolves.
• Add the sliced mangoes, bay leaves, peppercorns, red chillies, cloves and garlic and cook it for about 30 to 35 minutes.
• Remove from the heat when the mango pieces become soft and tender and the sugar syrup is of one string consistency.
• Now add chili powder, fennel seeds, salt, cashew nuts and cumin seeds in it and mix well. Let it cool cool.
• Preserve it in sterilized glass jar and refrigerate it, where it will keep fresh for one year.