1. Raw Materials

• Fruit: Raw/green mango
• Sweetener: Sugar or jaggery (molasses)
• Oil: Mustard oil (commonly used)

2. Preparation Process

1. Raw mangoes are washed, peeled (optional), and cut into pieces.
2. Mango pieces are mixed with salt and turmeric.
3. The mango is cooked in mustard oil.
4. Spices such as:

   • Red chili powder

   • Mustard seeds
   • Fenugreek seeds
   • Cinnamon, cardamom, cloves (optional)
5. Sugar or jaggery is added and cooked until a thick syrup forms.
6. The pickle is cooled and stored in airtight jars.

3. Taste & Flavor

• Sweet and tangy
• Mildly spicy
• Rich aroma from spices
• Sticky, syrup-like texture

4. Uses

• Served as a condiment or side dish
• Commonly eaten with:

  • Plain rice

  • Khichuri
  • Paratha or roti
  • Dal

5. Nutritional Value

• Contains vitamin A and C
• Provides energy due to sugar/jaggery
• Aids digestion when eaten in small amounts

6. Shelf Life

• Can last 3–6 months if properly cooked and stored
• Shelf life increases with proper oil and sugar content

7. Cultural Importance

• Prepared during mango season
• Often made for festivals and family meals
• Popular with both children and adults due to its sweetness